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Fish As Food

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978-0-12-395569-2 (en línea)

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Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 1961 ScienceDirect

Cobertura temática: Ciencias biológicas - Ciencias agrícolas y veterinarias  

Fish as Food, Volume I: Production, Biochemistry, and Microbiology discusses progress in the field of fish research. This volume is composed of 17 chapters that cover the biology, biochemistry, world production, cultivation, nutritional composition, and microbiology of fish.
The introductory chapters present some examples of the biological basis for the relationships between yield in fishery and economics. The book goes on discussing fish cultivation in Europe, Japan, and South East Asia and the factors to consider in various cultivation methods. The subsequent chapters are devoted to the nutritional value of fish, including its lipid, mineral, water, fatty acid, and protein content. A chapter considers the oxidation properties and rancidity of fish. The book also covers some problems related to fishery business, such as the production of histamine, the occurrence of non-protein nitrogenous compounds, and the rigor mortis. The concluding chapters focus on microbiological aspects of fish production. Discussions on the microbial spoilage of marine fish, crustaceans, and mollusks; the microbiology of shellfish deterioration; and the use of chemical preservatives to control microbiological fish deterioration are also included.
The book is an invaluable source primarily to food scientists and also to a wide range of research workers, including biologists, chemists, bacteriologists, parasitologists, oceanographers, nutritionists, and technologists.
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Fish As Food

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978-0-12-395570-8 (en línea)

Disponibilidad
Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 1962 ScienceDirect

Cobertura temática: Ciencias biológicas - Ciencias agrícolas y veterinarias - Economía y negocios  

Fish as Food, Volume II: Nutrition, Sanitation, and Utilization summarizes the public health aspects of fish, including fish handling and processing. This volume also discusses the global aspects of fish utilization, illustrating the key role of fisheries in many countries and major regions.
Comprised of three parts encompassing 19 chapters, the book initially discusses the protein, amino acid, vitamins, and mineral content of fish and fish oil. This volume also explains the effects of fish processing and handling on these nutritional components. The subsequent chapters present studies on the role of fish in human nutrition, focusing on the Japanese diet. The book also covers the utilization of converted fish-processing wastes to fish meal and condensed fish soluble in feeding poultry, livestock, and mink. The second part of the book focuses on food poisoning caused by fish and fishery products. This part deals with the bacterial activity in fish and related products due to water pollution and contamination. Other chapters examine Salmonella problems in the sea and the allergies and other disorders related to fish poisoning. The effect of radioactivity on marine organisms and the uptake and bioaccumulation of radionuclides in marine organisms are also discussed. Lastly, this volume presents the trends and patterns in fish and shellfish utilization.
This volume will be of considerable value primarily to fish and food scientists in general and also to public health workers, marine and fresh-water biologists, nutritionists, and sanitary engineers.
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Fish As Food

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978-0-12-395571-5 (en línea)

Disponibilidad
Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 1965 ScienceDirect

Cobertura temática: Ciencias biológicas - Medicina clínica - Ciencias agrícolas y veterinarias  

Fish as Food, Volume III: Processing: Part I presents wise fish utilization and efficient processing. This volume is organized into 13 chapters that describe specific processing methods for specific fish product.
The first four chapters of the book describe the theoretical and practical aspects, appraisal, and features of fish drying and dehydration, smoking, and salting. Core chapters deal with the production, properties, and shelf-life of some fish products, such as fish marinades, anchovies, dried seafood, whale products, and fish sausage and soluble. A chapter discusses happenings in technical and industrial aspects, focusing on the commercial developments of fisheries and fish processing in individual countries. The concluding chapter discusses the basic principles of fish meal industry, the important industrial methods, and the nutritive value in relation to manufacturing details of fish meal.
Food scientists, technologists, researchers, and manufacturers will find this volume invaluable.
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Fish As Food

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978-0-12-395572-2 (en línea)

Disponibilidad
Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 1965 ScienceDirect

Cobertura temática: Ciencias biológicas - Medicina clínica - Ciencias agrícolas y veterinarias  

Fish as Food, Volume IV: Processing: Part 2 focuses on the handling and processing of fish as food, particularly how aquatic resources become human food that is less perishable and more available at all times and at locations far removed from the catching areas. Industrial trends are intricately interwoven with developmental and theoretical findings in many areas of fish and shellfish utilization.
Organized into 11 chapters, this volume begins with a discussion on various methods of handling and environmental conditions, and how they affect the storage life of chilled fresh fish and fresh fillets. The first chapter considers the action of microorganisms and the chemical and enzymatic changes taking place in fish. The reader is then introduced to the different types of methods used to evaluate the freshness of seafood as well as the spoilage of fish, along with problems encountered during the canning process. Other chapters focus on fish canning, preservation, and freezing. The book concludes by describing fish processing and preservation aboard ships.
This book is a valuable resource for scientists and researchers working in fields such as chemistry, microbiology, refrigeration, and marine science.
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Fish Diseases

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ISBNs: 978-0-12-804564-0 (impreso)

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Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 2017 ScienceDirect
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Fish Nutrition

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978-0-12-319650-7 (en línea)

Disponibilidad
Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 1972 ScienceDirect

Cobertura temática: Ciencias biológicas - Medicina clínica - Ciencias agrícolas y veterinarias  

Fish Nutrition aims to present the state of knowledge of basic and applied nutritional requirements of fishes. Most of the information found in this book involves salmonids, their nutrition, and metabolism of nutrients. This is in view of the fact that more research has been done and completed with this fish. Although applied fish nutrition is a very broad field, this book focuses on some of its aspects. These include the classes of nutrients and requirements for several types of fishes.
This book comprises of 11 chapters. The first few chapters deal with the general nutrient requirements of fishes. Then, other chapters discuss calorie and energy as well as micro- and macronutrient needs and requirements. The following chapters deal with the non-nutrient components of the diet, or those that influence the characteristics of food products including texture, odor, flavor, and color. Other topics covered are enzymes and systems of intermediary metabolism (Chapter 6); feed formulation and evaluation (Chapter 7); and salmonid husbandry techniques (Chapter 9).
Nutritional fish diseases are also discussed in this book. Some of these diseases include thyroid tumor, gill disease, anemia, lipoid liver degeneration, and visceral granuloma. In Chapter 11, the relationship of nutrition and pathology is given emphasis. This chapter also tackles the diet and general fish husbandry. This topic is very important, because an adequate diet for fish husbandry is the foundation of fish farming.
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Fish Nutrition

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978-0-12-319652-1 (en línea)

Disponibilidad
Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 2003 ScienceDirect

Cobertura temática: Ciencias biológicas - Ingeniería química - Ciencias de la salud - Ciencias agrícolas y veterinarias  

This third edition of Fish Nutrition is a comprehensive treatise on nutrient requirements and metabolism in major species of fish used in aquaculture or scientific experiments. It covers nutrients required and used in cold water, warm water, fresh water, and marine species for growth and reproduction. It also highlights basic physiology and biochemistry of the nutrients and applications of these principles to scientific and practical diet formulations and to manufacturing techniques for major species used worldwide in aquaculture.

*Nutrient requirements for dietary formulations for fish farming
*Digestive physiology
*Comparative nutritional requirements of different species
*Fish as unique animals for certain metabolic pathways
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Fisheries Research

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ISSNs 0165-7836 (impreso) 1872-6763 (en línea)

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Institución detectada Período Navegá Descargá Solicitá
No detectada desde ene. 1981 / hasta dic. 2023 ScienceDirect

Cobertura temática: Agricultura, silvicultura y pesca  

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Fisioterapia

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ISSNs 0211-5638 (impreso) 1578-2107 (en línea)

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Institución detectada Período Navegá Descargá Solicitá
No detectada desde ene. 2001 / hasta dic. 2011 ScienceDirect

Cobertura temática: Ciencias de la salud  

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FISMA Certification and Accreditation Handbook

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978-1-59749-116-7 (en línea)

Disponibilidad
Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 2006 ScienceDirect

Cobertura temática: Ciencias de la computación e información - Ciencias biológicas - Ciencias agrícolas y veterinarias - Ciencias sociales - Economía y negocios  

The only book that instructs IT Managers to adhere to federally mandated certification and accreditation requirements.

This book will explain what is meant by Certification and Accreditation and why the process is mandated by federal law. The different Certification and Accreditation laws will be cited and discussed including the three leading types of C&A: NIST, NIAP, and DITSCAP. Next, the book explains how to prepare for, perform, and document a C&A project. The next section to the book illustrates addressing security awareness, end-user rules of behavior, and incident response requirements. Once this phase of the C&A project is complete, the reader will learn to perform the security tests and evaluations, business impact assessments system risk assessments, business risk assessments, contingency plans, business impact assessments, and system security plans. Finally the reader will learn to audit their entire C&A project and correct any failures.

* Focuses on federally mandated certification and accreditation requirements
* Author Laura Taylor's research on Certification and Accreditation has been used by the FDIC, the FBI, and the Whitehouse
* Full of vital information on compliance for both corporate and government IT Managers