Course material (B&N)

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Now showing 1 - 11 of 11
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    Bioactive substances from aquatic sources
    (Central Institute of Fisheries Technology, 2005) Mathew, S.
    Natural products have long been used as foods, fragrances, pigments, insecticides, medicines, etc. Due to their easy accessibility, terrestrial plants have served as the major source of medicinally useful products, especially for traditional or folk medicine. About 25% of all pharmaceutical sales are drugs derived from natural plant products and an additional 12% are from microbial source. The marine environment covers a wide thermal range (from the below freezing temperatures in Antarctic waters to about 350°C in deep hydrothermal vents), pressure range (1-1000 atm), nutrient range (oligotrophic to eutrophic) and it has wide ranging photic and non-photic zones. This extensive variability has facilitated extensive speciation at all phylogenetic levels, from microorganisms to mammals. Despite the fact that the biodiversity in the marine environment far exceeds that of the terrestrial environment, research into the use of marine natural products as pharmaceutical agents is still in its infancy. This may be due to the lack of ethno­-medical history and the difficulties involved in the collection of marine organisms. But with the development of new techniques, it is possible to collect marine samples and during the past decade, over 5000 novel compounds have been isolated from marine sources.
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    Biochemical composition of fish
    (Central Institute of Fisheries Technology, 2005) Nair, P.G.V.
    Fish is considered to be a valued item of food by a great majority. This acceptance of fish as a preferred food is due to its special culinary and nutritional properties. But it is of common knowledge that all varieties of fish do not have the same properties. The taste, flavour and nutritional value of fish vary considerably from species, to species and even among the same species individual variations can be observed. What i s the reason for such variations? The answer to this question lies in the fact that the properties of fish - culinary, physical or nutritional - depend on its biochemical composition and the biochemical composition is not the same for all species.
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    Chemical composition of fish and shell fish
    (Central Institute of Fisheries Technology, 2003) Ninan, G.
    The chapter deals with the chemical and nutritional aspects of fish.
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    Chemical quality evaluation of seafood
    (Central Institute of Fisheries Technology, 2003) Mathew, P.T.
    Chemical assessment of quality of fish by determining various compounds formed in the fish muscle during spoilage has been discussed in the chapter.
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    Fish in human nutrition
    (Central Institute of Fisheries Technology, 2005) Mathew, S.
    Fish is a health food, with very few taboos connected to it, unlike meat. World over fish is considered as a delicious item and in nutritional point of view, it is the balanced diet one can easily think of, when consumed along with cereals. A health food should contain all the principal constituents like carbohydrates, proteins, lipids, minerals, vitamins etc. in the right proportion. People are now more health conscious. Diets low in fat and cholesterol with high vitamins and minerals are often preferred by people.
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    Introduction to principles of chromatographic separations
    (Central Institute of Fisheries Technology, 2005) Sankar, T.V.
    Chromatography is an analytical technique used in the separation of an analyte from a complex mixture of similar constituents for qualitative or quantitative identification. This is based on the unique properties of the components to be separated and the separating phases.
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    Ion exchange chromatography
    (Central Institute of Fisheries Technology, 2005) Asha, K.K.
    Ion-exchange chromatography separates molecules based on their charged groups, which causes the molecules to interact electrostatically with opposite charges on the stationary phase matrix.
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    Nutritional labeling
    (Central Institute of Fisheries Technology, 2005) Nair, P.G.V.
    Food habits of man have undergone a sea change over the years and scientists are of almost unanimous opinion that the unscientific food habits are the root cause of a majority of chronic diseases. Genetic make up of man was developed millions of years back and the nutritional requirements still remain more or less the same. Industrialization, changes in the way of life and many other similar factors have dictated the present day food habits, which often fail to meet the true nutrition requirements of the body. This inturn puts the whole system in stress, resulting in many kinds of diseases. Consumption of excess carbohydrates and fat is the cause of many chronic conditions like obesity, several kinds of heart diseases, cancer etc. Danger of unscientific food habits is being recognized and the trend to go back to nature is appearing in several forms the world over.
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    Pesticide, polychlorobiphenyls and polyaromatic hydrocarbons in seafood
    (Central Institute of Fisheries Technology, 2005) Sankar, T.V.
    Many chemical substances, in one form or other, cause health hazards to consumers. Some of these chemicals are derived from natural sources while certain other are caused by anthropogenic activities. Pesticides, polychlorobiphenyls (PCBs) and poly aromatic hydrocarbons (PAH) are some of the commonly encountered chemicals posing threat to the health of man. Most often there are anthropogenic contaminants with ubiquitous distribution (Loganathan & Kannan, 1991; Reddy et al.1991). Rapid industrial development and population explosion along the coastal belts contributed heavily to the ambient level of pollution and environmental damage in the aquatic environment. Major form of pollutants comes from the urban wastewater, aquaculture and domestic sewage.
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    Principles and applications of spectrophotometric and spectrofluorometic techniques
    (Central Institute of Fisheries Technology, 2005) Asha, K.K.
    The electromagnetic spectrum is the distribution of electromagnetic radiation according to energy. Ultra-violet and visible regions of the electromagnetic spectrum and their associated techniques are probably the most widely used both for routine analytical work and research into biological problems. UV-visible spectrophotometry and spectroflurometry are two optical techniques, which operate on the principle of absorption and emission of a part of the radiation (viz. UV and visible range) of electromagnetic spectrum respectively.
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    Seafood Enzymes and their influence on quality
    (CIFT, 2003) Asha, K.K.
    The paper is about measurement of rate of change of enzyme activity which in an indicator for quality changes in fish and fishery products by estimation of reaction products.