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FARM ANIMALS AND HUMAN SOCIETY
animal production
animal wastes
behavior
breed
conservation
disease
domestication
feeds
fertilizers
food
fuels
hormones
immunity
manipulate
materials
mating
medicine
nutrition
organisms
organs
pollution
power
rations
selection
sustainable development
technology
trait
welfare
MINOR DOMESTICATED ANIMALS
ailanthus
angora
apiculture
bees
beeswax
cocoon
domestication
ferret
fisher
fox
furbearer
hive
honey
iguana
lynx
macaques
marten
mink
mulberry
muscardine
myxomatosis
pebrine
pms
rabbit
royal jelly
salmonella
sericulture
silkworm
skep
tussah
varroa
vhd
voltinism
FISHERIES AND AQUACULTURE : TOWARDS SUSTAINABLE AQUATIC LIVING RESOURCES MANAGEMENT
aquaculture
aquatic ecosystem
aquatic living resources
artisanal fisheries
bycatch
coastal resource management
coastal zone
developed/wealthy country
developing country
discard
ecological resource
employment
environment
fish
fisheries economy
fisheries management
fisheries policy
freshwater fisheries
industrial fisheries
institutional strengthening
marine fisheries
overcapacity
overfishing
pollution
postharvest
protein
subsidy
sustainable development
Fisheries
HARVESTING THE SEAS
access regulation
conflicts
fisheries
fishery policies.
fishery resources
fishery systems
fishing gear
licences
management
over-capacities
over-fishing
potential yields
production
quotas
WORLD YIELDS OF MARINE ORGANISMS
marine resources
statistical areas.
world fisheries
yield trends
RATIONAL EXPLOITATION AND CONSERVATION OF MARINE ECOSYSTEMS
access regulation
allocation mechanisms
aquaculture
conflicts
ecosystems
equity
fish stocks
fisheries
fishery policies
institutions
overexploitation
policy objectives
pollution
property systems
rational exploitation
resource conservation
sustainable development
use rights
FORECAST OF YIELDS
development trends and potential
marine fisheries
sustainable yields
POLLUTION OF THE HYDROSPHERE AND QUALITY CONTROL IN NATURAL WATERS
environmental management
Hydrosphere
monitoring and assessment
water quality control
pollution
MARINE ORGANISMS AS FOOD, FORAGE, INDUSTRIAL, AND MEDICAL PRODUCTS
agar
algae
alginate
aquaculture
bacterial biopolymers
by-products
canned
carrageenan
chilled
chitin
chitosan
composition
cured
demersal fish
dha
drying
epa
fatty fish
feed
fish
fish meal
fish oil
food
food poisoning
fresh
frozen
health
history
hydrolysates
invertebrates
krill
lean fish
microorganisms
novel proteins
nutrition
packaging
pelagic fish
phycocolloids
polyunsaturated fatty acids
salting
seafood
seaweeds
secondary metabolites
semi-preserves
shellfish
silage
smoking
statistics
surimi
under-utilised resources
waste
yield
ALLOCATION OF USE RIGHTS AND ADJUSTMENT OF INSTITUTIONS
access regulation
allocation mechanisms
aquaculture
conflicts
conservation
ecosystems
fish stocks
fisheries
institutions
licenses
management structures
over-exploitation
pollution
quotas
resource property
sovereignty
territorial rights
use rights
SUBSIDIES TO FISHING
aquatic living resources
employment
environment
fish,fisheries
fisheries management
fisheries policy
fishing
government financial transfers
marine fisheries
oecd
over-capacity
over-fishing, subsidies
subsidy.
FISHING PORT MANAGEMENT, THE FORGOTTEN SUBJECT
artisanal fisheries
coastal resource management
coastal zone
developing country
employment
environment
fisheries
fisheries management
fisheries policy
industrial fisheries
institutional strengthening
marine fisheries
pollution
sustainable development
MARINE FISH AND INVERTEBRATES: BIOLOGY AND HARVESTING TECHNOLOGY
acoustic biomass estimation
anthropogenic
aquaculture
benthepelagic
biomass
calanoid
calcified tissues
cation and anion densities
caudal fin neritic species
copepods
demersal
diadromous species
discards
ecological
ecosystems
epibenthic epipelagic layers
equilibrium yield
euphausiids
exogenous
fecundity
fecundity
finfish
fisheries
gadoid
genotype
harvesting
hydrography
management
morphometrics
mortality
nacre
netric
otoliths
pelagic
phytoplankton
population
population
pots
purse seines
recruitment
semidemersal
somatic growth
species
stocks
teleost fishes
thermocline
trophic
trophic
SCHOOLING FINFISH (CODS, HERRINGS, SARDINES, MACKERELS, AND OTHERS)
biology
catches
habitat
utilization
schooling fish
SCHOOLING FINFISH: AN OVERVIEW OF THE TUNAS, BILLFISHES AND SHARKS
behavior
billfish
biology
distribution
ecology
feeding
fishery
migration
shark
spawning
systematics
thermoregulation
tuna
SHRIMPS AND KRILL
crustaceans
Krill
Shrimps
CRABS AND LOBSTERS
biology
fisheries
fishing gear
lobsters
management
crabs
SHELLED MOLLUSCS
aquaculture
biology
bivalves
fisheries
fishing gears
gastropods
management
SQUID, OCTOPUS AND THE LIVING CEPHALOPODS
aquaculture
cephalopods
cuttlefish nautilus
life-history
management
octopus
production
squid
ORANGE ROUGHY AND OTHER DEEPWATER BENTHIC FISHES
alfonsinos
black cardinal fish
black scabbard fish
orange roughy
oreos
round nose grenadier
tooth fish
FLATFISHES AND SKATES
biology
catches
commercial
flat fishes
skates
MARINE PLANTS: PRODUCTION AND UTILIZATION
seaweed
agars
alginic acid
aquaculture
carrageenans
costal zone
polysaccharids
Marine plant
COMMERCIAL SEA CUCUMBERS AND TREPANG MARKETS
aspidochirotid
beche-de-mer
biology
dendrochirotid
ecology
fishery
holothurian
management.
market
overexploitation
processing
statistics
stock
trepang
sea cucumber
THE IMPORTANCE OF NON-COMMERCIAL FISH
artisanal fisheries
bycatch.
coastal zone
juveniles
larvae
subsistence fisheries
THE PROBLEM OF DISCARDS IN FISHERIES
biology
bycatch
catch
discards
ecology
economic
fishery
fishing gear
impact
marine
overview
social
species
target
wastage
world
FISHERIES ENGINEERING AND TECHNOLOGY; FISHING FLEET OPERATION AND ECONOMICAL CONSIDERATIONS
alternative fishing methods
artisanal fisheries
developed country
developing country
fish conservation and processing
fisheries engineering
fishing capacity
fishing efficiency
fishing effort
fishing equipment
fishing fleet operation
fishing fleet productivity
fishing fleets
fishing gear
fishing power
fishing productivity
fishing technique selection
fishing vessels
impact of fishing operations
industrial fisheries
investment
investment opportunities
monitoring and control of the fishing operations
multipurpose vessels
operations cost
resources needed for different fishing techniques
safety
selective fishing
sustainable development
technology
waste generated by fishing vessels
working conditions
SUBSISTENCE HUNTING OF MARINE MAMMALS
conservation
dugongs and manatees
management
marine mammals
polar bears
seals
subsistence hunting
whales
INLAND FISHERIES
environmental impact
fish production
fisheries ecology
inland fisheries
rivers; lakes
TRENDS IN WORLD YIELDS FOR INLAND WATERS
global trends
regional trends
species composition.
world yields
SALMONID FISH: BIOLOGY, CONSERVATION STATUS, AND ECONOMIC IMPORTANCE OF WILD AND CULTURED STOCKS
aquaculture
aquatic ecosystems
atlantic salmon
conservation
ecology of fish
fisheries
fisheries management
fresh water
genetic strains
genetic variation
habitat
marine fisheries
ocean migration
over-fishing
salmonid life history
salmonid strains and stocks
salmonids
sockeye salmon
COMMERCIALLY IMPORTANT CATADROMOUS FISH
anguillids
Atlantic eels
Indo Pacific eels
Japanese eels
sustainable management.
catadromous fish
SHAD OF THE NORTHEASTERN ATLANTIC AND THE WESTERN MEDITERRANEAN : BIOLOGY, ECOLOGY, AND HARVESTING
biology
distribution
general characteristics
harvesting
threats.
systematic charecteristics
DAMS, POLLUTION AND OTHER IMPEDIMENTS TO MIGRATION AND SPAWNING
displacement
fish
floodplain
freshwater
habitat
hybridization
impoundment
migration
obstacle
pollution
reproduction
water quality
water removal
FRESHWATER FISH: HARVEST TECHNOLOGY
fishing methods
nets
seines
traps
trawls
COLDWATER FISH: WHITEFISH AND SMELT
aquaculture
brackish waters
cages
capture fisheries
coregonids
floating net pens
fresh water
gill-netting
hatchery
lakes
net value
non-inland waters
osmerids
pond culture
ponds
pumped water
rivers
seining
smelts
traps
whitefish
WARM WATER FISH: THE CARP FAMILY
barbells
brackish water
carp
morphology
warm water fish
WARM WATER FISH: THE PERCH, PIKE, AND BASS FAMILIES
aquaculture
behaviour
breeding
centrarchids
ecology
esocids
feeding
fisheries
genetics
growth
muskellunge
perch
percids
pike
pike-perch
population dynamics
production
reproduction
striped bass
walleye
white bass
yellow perch
THE TILAPIINI TRIBE: ENVIRONMENTAL, AND SOCIAL ASPECTS OF REPRODUCTION AND GROWTH
biology
environmental/social factors.
fish
growth
physiology
reproduction
sex determination
sex differentiation
sexual dimorphisms
tilapia
Freshwater aquaculture
OVERVIEW OF THE CATFISHES AQUACULTURE
aquaculture
biology
catfish
STURGEONS AND CAVIAR
biogeography
caviar
gastronomy.
reproduction
sturgeon exploitation
sturgeon meat
systematics
morphology
EDIBLE FROGS
aquaculture
aquatic ecosystem
biology
deseases
ecology
edible frogs
harvesting
population decline
CRUSTACEANS
crayfish
Crustaceans
prawn
RECREATIONAL SPORT FISHING IN FRESH WATERS
angling
animal welfare
catch-and-release
ecotourism
fisheries management
fishery enhancement
fishery regulations
fishery valuation
game fishing
habitat management
introductions
match fishing
natural fisheries
put-and-take fisheries
rehabilitation
sport fishing
stock assessment
stocking
AQUACULTURE: PRINCIPLES AND PROSPECTS
algae
aquaculture
aquatic plants
crustacea
endangered species mollusks
environmental resources
fish
ranching
stock enhancement
MARINE SHRIMP FARMING
breeding
disease
environment
grow-out
history
larval rearing
market
penaeids
production
production systems
selective breeding
shrimp farming
shrimps
FRESHWATER AQUACULTURE AND POLYCULTURE
carp
density
fertilization
fish farming systems
freshwater aquaculture
nutrition
polyculture
pond dynamics
reproduction
statistics
stocking
tilapia
ENGINEERING AND BIO-TECHNOLOGIES IN AQUACULTURE
Biotechnologies are intensively applied to the production and product processing in aquaculture
Domestication of new species is a continuous process in aquaculture and benefit from the help of intensive R&D activities
Engineering technologies deal with all physical and mechanical aspects to handle water and organisms
Environment is now a major concern in aquaculture development and require specific technologies to limit pollution
Hatcheries is a central tool in aquaculture providing juvenile for ranching and farming
Processing raw material from aquaculture has taken advantage of the know-how of the fisheries and agro industry
Aquaculture benefit from technologies developed traditionally in the fields of engineering and more recently in biology
DISEASES AND PATHOLOGY OF AQUATIC ORGANISMS
aquaculture
biolistics
disease
genetic selection
genetic transformation
heat shock proteins
immunity
immunodiagnosis
lysozyme
oxidative killing
pathology
stress
FISH FARMING IN THE TROPICS
aquatic biodiversity
cage culture
cheap animal protein
environmental impacts
environmental protection
fish
fish culture
fish farming
fish farming principles
fish growth
fish husbandry
genetic improvement
government policies
harvest
human consumption
induced breeding
integrated farming
market development
marketing
monosex fishes
parasites and diseases
polyculture
pond culture
processing economics
sustainable fisheries
tank culture
tilapia farming
tropical fish farming
tropics
warmwater fishes
MARINE PLANT AQUACULTURE
aquaculture
aquatic living resources
aquatic system
artisanal fisheries
consumption
costal resources management
marine gums
marine seaweeds
ACCLIMATIZATION OF AQUATIC ORGANISMS IN CULTURE
acclimatization
aquaculture
crustacean
domestication.
environmental factors
extensive culture
fish
intensive culture
light
mollusc
oxygen
salinity
shrimps
temperature
AQUACULTURE MANAGEMENT
aquaculture management
development
regulatory framework
social equity
sustainability
ENVIRONMENTAL IMPACT OF AQUACULTURE
discharge
environmental effects and impacts
fish production
release
sustainability
ENVIRONMENTAL IMPACT OF INTRODUCED ALIEN SPECIES
aquaculture
aquatic living organism
code of practice
competition
exotic
fish introduction
fish transfer
fisheries
hybridization
introgression
native species
predation
species
stocking
strain
TRENDS IN AQUACULTURE PRODUCTION AND NUTRIENT SUPPLY
aquaculture
china
compound aquafeeds
environment
farming systems
feed ingredients
feeding habits
fish oil
fishmeal
global challenges
intensification
livestock feeds
nutrients
production trends
sustainable development
ECONOMICS OF FISHERIES AND AQUACULTURE
aquaculture
capture fisheries
complexities of capture fisheries
ecosystems
fisheries overexploitation
fisheries rents loss
future supply of fish products
global fisheries inefficiency
historical evolution of fisheries
inland capture fisheries
mariculture
marine capture fisheries
optimal fishing paths
the common property problem
Fish farming
A DYNAMIC THEORY OF FISHERIES INVESTMENT
Clark-Munro rule
discounting
fisheries transition.
Fisheries investment
SPATIAL BIOECONOMIC DYNAMICS OF MARINE FISHERIES
marine protected areas
metapopulations
source-sink
spatial fisheries management
Spatial bioeconomic analysis
THE SITUATION IN WORLD FISHERIES
artisanal fishing
coastal fisheries
co-management
Exclusive Economic Zone (EEZ)
fishing effort
fishmeal
food security
food-web
Illegal
individual transferable quotas (ITQs)
inland fisheries
Marine Stewardship Council
open access
overfishing
recreational fishing
territorial use rights (TURFs)
total allowable catch (TAC)
trophic level
UNCLOS III
Unreported and Unregulated fishing (IUU)
World Summit on Sustainable Development (WSSD).
Aquaculture
FISHERIES MANAGEMENT: BASIC PRINCIPLES
community fishing rights
costs of fisheries management
economic fisheries management
fisheries enforcement
fisheries judicial system
fisheries management
fisheries management by taxation
fisheries management regime
fisheries management system
fishing licences
individual quotas (IQs)
individual transferable quotas (ITQs)
monitoring control and surveillance
property rights
sole ownership
territorial use rights
Fisheries problem
COMMUNITY FISHERIES MANAGEMENT
community rights
community-based management
incentives
transactions costs
co-management
MANAGEMENT OF STRADDLING FISH STOCKS: A BIOECONOMIC APPROACH
cooperation
free-rider
illegal
new member
non-cooperation
open-access
regional fisheries management organization
straddling fish stock
unregulated and unreported fishing
bioeconomic model
ECONOMICS OF AQUACULTURE
environmental cost
externalities
food security
indicators
polyculture
reference points
rural development
Aquaculture
ADAPTATIONS TO LIFE IN ESTUARIES
climate change
disturbance
fisheries
hypoxia
osmoregulation
pollution
stress
turbidity
salinity
ADAPTATIONS TO LIFE IN MARINE CAVES
adaptation
behavior
biodiversity
cave diving
caves
conservation
Crustacea
ecology
endangered species
evolution
evolution
Remipedia
stygofauna
Tethys Sea
Anchialine
PHYTOPLANKTON AND PRIMARY PRODUCTION
photosynthesis
photosynthesis-irradiance curves
photosynthetically active radiation
phytoplankton
primary production
ultraviolet radiation
upper mixed layer
vertical mixing.
carbon dioxide
MICROZOOPLANKTON, KEY ORGANISMS IN THE PELAGIC FOOD WEB
bottom-up
ciliate
climate
dinoflagellate
food webs
grazing
human effects
marine
phytoplankton
top-down
Microzooplankton
LARGER ZOOPLANKTON, ITS ROLE IN THE PELAGIC FOOD WEBS
biomass and metabolic requirements
carbon cycle
climate effects
human exploitation
macrophagy
microphagy
pelagic food webs
Metazoan zooplankton
EFFECTS OF RISING SEAWATER TEMPERATURE ON CORAL REEFS
Coral reef bleaching
Coral reef ecosystem
Ecosystem benefits
Ecosystem collapse
Emerging infectious marine diseases
Extreme climate events (Hurricanes)
Pelagic fisheries
Recommendations
Reef fisheries
Climate change (Global warming)
REEF RESTORATION AS A FISHERIES MANAGEMENT TOOL
Carrying capacity
Degradation
Fisheries
Habitat
Overharvesting
Reef
Restoration
Standing stocks
Coral
CLIMATE CHANGE AND FISHERIES
El Nio-Southern Oscillation
fisheries management
fisheries sciences
Global warming
interannual
interdecadal
multidecadal
North Atlantic Oscillation
Pacific Decadal Oscillation
Climate change
MELTING OF POLAR ICECAPS:IMPACT ON FISHERIES
climate change
fisheries
global warming
sea ice
sea level rise
thermohaline circulation
Polar icecaps
MELTING OF POLAR ICECAPS:IMPACT ON MARINE BIODIVERSITY
Antarctic Peninsula
benthos
chemoautotrophic ecosystems
deglaciation
diachrony
freshening
ice scour
ice shelf
larvae
planktotrophic
Polar Front
recolonisation.
sedimentation
Spitsbergen
stenothermal
stratification
Regional warming
FOOD QUALITY AND STANDARDS
basic concepts of food standardization
biological contamination
chemical contamination
codex alimentarius (ca)
codex alimentarius commission (cac)
commodity (product) standards
contaminant
fao/who food standard program
food
food additives
food and agriculture organization of un (fao)
food chain
food control
food hygiene
food labeling
food law
food legislation
food quality
food quality and assurance
food quality indices
food regulation
food safety
genetically modified organism (gmo)
good manufacturing practice (gmp)
hazard analysis critica control point ( haccp)
history of the food quality standards
in-process quality control
inspection of foods
intarnational standardization organization (iso)
international plant protection convention (ippc)
international standard
international standardization organization
national standard
national standardization organization
office international des epizooties ( oie, world organization or animal health )
packaging of foods
pesticide residues
pesticides
predictive microbiology
quality control of finished products
quality control of raw materials
quarantine
standardization
standardization organizations
standards
veterinary drug residues
veterinary drugs
withdraval time
world health organization (who)
world trade organization.
SYSTEMS OF FOOD QUALITY STANDARDS
biological contaminants
codex
commodity standards
food additives
food adulterations
food contaminants
food law
food quality
food safety
food standards
international standards
iso
national standards
pesticides
regional standards
trade regulation
veterinary drugs
HISTORY OF FOOD QUALITY STANDARDS
adulteration
chemical contaminants
codex alimentarius
food additives
food hygiene
food law
food quality
food safety
food standard
industrial revolution
international standardization
middle ages
pesticides
public health
veterinary drugs
BASIC CONCEPTS OF FOOD STANDARDS
commodity standards
food act
food law
food regulation
food standards
manufacturer values
national/regional/international standards
quality requirements
quality standards
sampling
standardization
standards of grade
standards of identification
test methods
NATIONAL STANDARDS
customers
food act
food additives
food contaminants
food inspection
food law
food safety
food standards
hygienic practice
labeling
packaging
REGIONAL STANDARDS
aidmo
arab organization for standardization
arso, european committee for standardization (cen)
cen, iso
codex regional committees for standardization
ec directives and standards, efta
euro asian council for standardization
metrology and certification (easc)
nmkl
pacific area standards congress (pasc)
pan american standards commission (copant)
standards, asea
INTERNATIONAL SYSTEM OF FOOD QUALITY STANDARDS
aoac
codex alimentarius
codex alimentarius commission
fao
food quality
icc
idf
ippc
iso
iso technical committee
iufoost
oecd
oie
standard
who
wto
FOOD SAFETY
adi
agriculture
agrochemicals
biogenic amines
biological contamination
bse
chemical contaminants
chemical hazards
codex alimentarius (ca)
codex alimentarius commission (cac)
ddt
diarrhea
dioxins
environmental pollution
fao
food allergy
food handlers
food intolerance
food irradiation
food safety
food, food additives
foodborne disease
gems/food
genetically modified foods (gmfs)
jecfa
jmpr mrl
marine biotoxins
mycotoxins
nutritional hazards
pathogen
pesticides
plant toxicants
polychlorinated biphenyls (pcbs)
ptwi
radionuclides
risk
toxic metals
veterinary drugs
who
wto
FOOD MANUFACTURING PRACTICES AND SANITATION
allergy
antioxidant
bacteriocin
biotechnology
fermentation
food preservation
food technology
genetic engineering
good manufacturing practice (gmp)
haccp
personal hygiene
rodent control
sanitation
FOOD CHAIN MANAGEMENT
agriculture
animal husbandry
antibiotics
cleaning
distribution
food chain
food processing
food safety
food service
good agricultural practice (gap)
good manufacturing practice (gmp)
hazard analysis and critical control point (haccp)
integrated pest management (ipm)
nutraceuticals
pesticides
sanitation
storage
transport
veterinary drugs
war
FOOD SAFETY AND ENVIRONMENTAL SANITATION
air pollution
chemicals
dioxins
food safety
foodborne disease
good agricultural practice
health hazards
integrated pest management (ipm)
lead pollution
methyl mercury
nitrogen dioxide
pesticides residues
radionuclide emission
sulfur dioxide
FOOD LAWS AND REGULATION
adulteration
chemical/microbial/environmental contamination
code of hygienic practice
food act
food additives
food labeling, harmonization
food law
food regulation
food standards
health risks
nonobservable effect level (noel)
residue limits
PREDICTIVE MICROBIOLOGY
contaminant
food pathogens
food safety
generation time
mechanistic model
microbial contamination
microbial food quality
microbial growth
microbial growth models
microbial risk
predictive microbiology
simulation
temperature
water activity
FOOD QUALITY AND ASSURANCE
antinutritive compounds
antioxidants
bha
bht
codex alimentarius (ca)
contaminants
elisa
enzymatic methods
fao, food additives
food irradiation
genetically modified food (gmf)
hazard analysis and critical control points (haccp)
immunological methods
in-process control
iso
lipids
mycotoxins
nutritive value
oxalic acid
pesticides
physico-chemical analysis
phytic acid
saccharides
sensory value
toxic compounds
trace elements
veterinary drugs
vitamins
who
QUALITY CONTROL OF RAW MATERIALS
atomic absorption spectrometry (aas)
canola, cereals
cottonseed
dfd meat
eggs
fish
fruit
garlic
grains, beans
high performance liquid chromatography (hplc)
legumes
milk
nir (near- infra-red)
oilseeds
poultry
pse meat
raw materials
salt
spices
sugar
thin layer chromatography (tlc)
triticale
vegetables
water
IN-PROCESS QUALITY CONTROL
critical limits
enzymatic methods
gmf
gmp
haccp
immunological methods
minerals
mycotoxins
qmp
raw materials
sensory active compounds
toxic compounds
trace elements
water activity
QUALITY CONTROL OF FINISHED PRODUCTS
antioxidants
fiber
food stabilizers
haccp
labeling
nutraceuticals
nutrition
packaging
preservatives
quality control
sensory value
shelf life
toxins
vitamins
FOOD QUALITY ASSURANCE FOR CHILDREN AND SPECIFIC DIETARY PURPOSES
ilsi
allergy
ccfl
dietary foods
food fortification
functional foods
haccp
health claims
infant foods
low-calorie food
nutrients
nutrition
trace elements
vitamins
FOOD QUALITY INDICES
adhesiveness
anti-nutrients
aroma substances
biological contaminants
chemical composition
flavor
food packaging
fortification
labeling
microbial characteristics
micronutrients
moisture
mycotoxins
odor
quality control
sensory qualities
shelf life
taste
texture
thresholds
veterinary drugs
vitamins
water activity
water content
MEAT AND MEAT PRODUCTS
aroma
carcass meat
chemical composition
foodborne disease
haccp
lean meat ratio
meat products
microbial growth
pesticides
phosphatase test
poultry
protein denaturation
pse meats
tqm
uniformity
veterinary drugs
weep
FOOD QUALITY AND STANDARDS PERTAINING TO FISH
appearance
aroma
ciguatera poisoning
color
contamination
fish
flavor
freezing
freshness
haccp
heavy metals
histamine
insects
k-value
marine toxins
nutritional value
odor, parasites
off-flavor
pesticide residues
product standards
rigor mortis
seafood
sensory assessment
storage life
taint
tenderness
texture
waterholding capacity
MILK AND MILK PRODUCTS
antibiotics
butter
cheese
composition
contaminants
cream
kefir
mastitis
methylene blue test
milk
off-flavor
pesticides
purity
rezazurin test
sensory properties
sour cream
standards
veterinary drugs
yoghurt
FRUITS AND VEGETABLES
appearance
athocyanins
carotenoids
chemical composition
color
colorimeter
contamination
eec
flavor
freshness
hplc
labeling
nir
nutritive value
packaging
sensory assessment
tenderometer
texture
vegetable quality
GRAINS, PULSES, AND OILSEEDS
alimentary pastes
alveograph
amylolytic activity
Besatz
brown rice
extensograph
farinograph
gliadin
gluten
glutenin
grains
legumes
milling
mixograph
oilseeds
pulses
pulses
triticale
valorigraph
Aflatoxin
COFFEE, TEA, AND SPICES
capsaicin
coffee
coffee color
cup quality
dry process
flavor
food quality
food safety
mustard
off-flavor
organoleptic
paprika
pepper
quality control
spices
tea
uniformity
vanilla
vinegar
wet process
Adulteration
INSPECTION, QUARANTINE, AND QUALITY CONTROL ORGANIZATIONS
codex alimentarius (ca)
eoq
food control
food controller
food inspection
import/export inspection
ippc
oie
product recall
quality control
quarantine
sps
sps agreement
tbt
tbt agreement
withdrawal period
wto
QUALITY CONTROL OF PLANT GROWTH, PLANT PROTECTION, AND QUARANTINE
insecticides
integrated pest management
IPPC
pesticides
pesticides residues
plant growth promoters
regulation
sustainable agriculture
toxicity
Good agricultural practice
QUALITY CONTROL OF ANIMAL DEVELOPMENT, ANIMAL PROTECTION, AND QUARANTINE
animal husbandry
antibacterials
antibiotics
growth promoters
no-effect level
nutraceuticals
residual hormones
residue limit
toxicity
veterinary drugs
Acceptable daily intake (ADI)
LEGISLATION AND QUALITY CONTROL OF FOOD PRODUCTS
acceptable daily intake (adi)
codex
food act
food code
food definition
food law
food legislation
food testing
health protection
legislation
material handling
monitoring, process control
product packaging
product preparation
product testing
quality control
raw material control
regulations
total quality management (tqm)
LOCATIONS AND TASKS OF THE MAIN INSTITUTIONS AND ORGANIZATIONS FOR FOOD CONTROL SYSTEMS
afnor
cac
din
eec
expert committees
fao
fda
ippc
iso
oie
who
wTO
FOOD MICROBIOLOGY
anaerobic
antibiotic
ascomycetes
ascospora
ascus
bacteria
botulism
budding
coccus
colony
facultative aerobic
filament
filamentous fungi
film yeasts
food microbiology
foodborne diseses
foodborne pathogens
fungi imperfecti
HACCP
heterofermentative
homofermentative
hypha
industrial use of microorganisms (molds, yeasts, bacteria)
lactic acid bacteria
mesophilic
methods in food microbiology
microaerobic
microorganism
molds
morphological characteristics
mycelium
pasteurization
preservation of foods
psychrophilic
single cell protein
spoilage of foods
spore
sterilization
thermophilic
true yeast
water activity
yeasts
aerobic
MICRO-ORGANISMS IMPORTANT IN FOOD MICROBIOLOGY
anaerobic
bacteria
citric acid production by fungi
classification of molds( bacteria, yeasts )
facultative aerobic
growth and multiplication(of molds, yeasts, bacteria )
industrial use of microorganisms ( molds, yeasts, bacteria)
mesophilic
microaerobic
molds
morphological characteristics ( of molds, yeasts, bacteria)
physiological characteristics ( of molds, yeasts, bacteria)
psychrophilic
spore
thermophilic
yeasts
yeasts of industrial importance
aerobic
SPOILAGE AND PRESERVATION OF FOOD
cereal products
cereals
chilling
dairy products
drying
eggs
fish
freezing
fruits
heat treatment
meat
meat products
microbiology of foods
milk
pasteurization
poultry
preservation of foods
preservatives
principles of prevention of spoilage
seafood
spoilage of foods
sterilization
vegetables
canning
YEASTS
ascospore
ascus
autolysis
baker’s yeast
bottom yeast
brewer’s yeast
budding
classification of yeasts
distillers yeast
fermentation
film yeast
fungi imperfecti
industrially important yeasts
physiology of yeasts
production of nutrients and enzymes by yeast
properties of yeasts
reproduction
top yeast
wine yeast
yeast autolysate
yeast biomass
yeast production
ascomycetes
yeast protein preparations
LACTIC ACID BACTERIA
bacteriocins
bifidobacteria
classification of lactic acid bacteria
fermentation of disaccharides
fermentation of hexoses
fermentation of pentoses
heterofermentative lactic acid bacteria
homofermentative lactic acid bacteria
industrial use of lactic acid bacteria
lactic acid bacteria (LAB)
lactic acid bacteria and health
lactic acid bacteria in cereal processing
Lactobacillus acidophylus
Lactobacillus bulgaricus
Lactobacillus delbrückii
Lactobacillus plantarum
Lactococcus lactis
lactose intolerance
metabolism of lactic acid bacteria
phages of lactic acid bacteria
probiotics
starters
antibacterial components
FOODBORNE PATHOGENS
botulism
Campylobacter jejuni
Clostridium botulinum
control and prevention of infection with pathogens
Escherichia coli
Listeria monocytogenes
prevention and control . salmonella infection
salmonellosis
Shigella
sources of contamination with pathogens
staphylococcal poisoning
Staphylococcus aureus
Bacillus cereus
TESTING METHODS IN FOOD MICROBIOLOGY
aseptic technique
ATP bioluminescence
coliforms
colony forming units
cultivation
differential media
dilution
DNA probe
Escherichia coli
growth media
HACCP
identification
immunoassay
impedance
incubation
inoculation
isolation
microarray
molecular techniques
most probable number
pathogens
PCR
petrifilm
PFGE
plate count
polymerase chain reaction
pour plate
pure culture
RFLP
Salmonella enterica
sampling
selective media
spiral plater
spoilage
spread plate
Staphylococcus aureus
streaking
total count
viable count
aerobic plate count
FOOD CHEMISTRY
alternative sweeteners
amino acids
amylase
aneurin
antioxidants
antivitamin
aroma compounds
ascorbic acid
ash
carbohydrates
carotenes
cereals
chemical composition of foods
chemical preservatives
coloring matters
contaminants
dietary fiber
dioxins
eggs
enzymes
fish
flavor
food safety
fruits
legumes
lipids
meat
milk
minerals
mycotoxins
nutritive value
oilseeds
peptides
pesticides residues
polycyclic aromatic hydrocarbons ( PAHs )
protease
protein isolate
proteins
provitamin
riboflavin
single cell protein
synthetic colorants
taste substances
tiamin
toxic heavy metals
trace elements
vegetables
veterinary drug residues.vitamins.
additives
FOOD PROTEINS AND ENZYMES
amino acid
blood proteins
cereal proteins
chemistry of food proteins
concentrates
denaturation
egg proteins
enzymes
fruit proteins
hydrolysate
hydrolysis
isolates
meat proteins
microalgae proteins
milk proteins
nutritive value
oilseed proteins
peptides
polyphenoloxidases
proteases
structure
vegetable proteins
yeast proteins.
amylases
legume proteins
FOOD LIPIDS
fats
fatty acids
frying
health and lipids
margarine
minor lipids
nutrition and lipids
oils
oilseeds
phospholipids
rancidity
shortening
sterols
technology of fats and oils.
fat replacers
CARBOHYDRATES
caramellization
carbohydrates
classification
derivatives of monosaccharides
dietary fiber
flavor
lactose intolerance
Maillard reaction
melanoidine
monosaccharides
oligosaccharides
polysaccharides
texture
thermally induced changes
acrylamide
ADDITIVES AND CONTAMINANTS
anticaking agents
antimicrobial agents
antioxidants
dioxin
emulsifier
emulsion
flour improvers
food additive
food contaminant
mycotoxicosis
mycotoxin
PAH
PCB
pesticide residues
pesticides
preservatives
veterinary drug residues
veterinary drugs
antibiotics
Last Update: 3 November 2007
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