Seafoods Chemistry Processing Technology And Quality

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Seafoods: Chemistry, Processing Technology and Quality

Fereidoon Shahidi,J.R. Botta
Seafoods Chemistry Processing Technology and Quality Book PDF

Author : Fereidoon Shahidi,J.R. Botta
Publisher : Springer Science & Business Media
Page : 356 pages
File Size : 48,6 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461521815

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Seafoods: Chemistry, Processing Technology and Quality by Fereidoon Shahidi,J.R. Botta Pdf

Seafoods are important sources of nutrients for humans. Proteins and non protein nitrogenous compounds play an important role in the nutritional value and sensory quality of seafoods. Consumption of fish and marine oils is also actively encouraged for the prevention and treatment of cardio vascular diseases and rheumatoid arthritis. Highly unsaturated long-chain omega-3 fatty acids are regarded as the active components of marine oils and seafood lipids. The basic chemical and biochemical properties of seafood proteins and lipids, in addition to flavour-active components, their microbiological safety and freshness quality, are important factors to be considered. A presentation of the state-of-the-art research results on seafoods with respect to their chemistry, processing technology and quality in one volume was made possible by cooperative efforts ofan international group of experts. Following a brief overview, the book is divided into three sections. In Part 1 (chapters 2 to 8) the chemistry of seafood components such as proteins, lipids, flavorants (together with their properties and nutritional significance) is discussed. Part 2 (chapters 9 to 13) describes the quality of seafoods with respect to their freshness, preservation, micro biological safety and sensory attributes. The final section of the book (chapters 14 to 16) summarizes further processing of raw material, underutilized species and processing discards for production of value added products.

Seafood Processing

Ioannis S. Boziaris
Seafood Processing Book PDF

Author : Ioannis S. Boziaris
Publisher : John Wiley & Sons
Page : 516 pages
File Size : 43,5 Mb
Release : 2014-02-03
Category : Technology & Engineering
ISBN : 9781118346211

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Seafood Processing by Ioannis S. Boziaris Pdf

Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part (‘Quality and Safety Issues’), quality and safety analysis, fish and seafood authenticity and risk assessment are included.

Quality Assurance in Seafood Processing

T. S. Gopalakrishna Iyer,Central Institute of Fisheries Technology (India),Society of Fisheries Technologists (India)
Quality Assurance in Seafood Processing Book PDF

Author : T. S. Gopalakrishna Iyer,Central Institute of Fisheries Technology (India),Society of Fisheries Technologists (India)
Publisher : Unknown
Page : 252 pages
File Size : 46,8 Mb
Release : 2002
Category : Fishery processing
ISBN : 8190103814

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Quality Assurance in Seafood Processing by T. S. Gopalakrishna Iyer,Central Institute of Fisheries Technology (India),Society of Fisheries Technologists (India) Pdf

With special reference to India.

Handbook of Seafood Quality, Safety and Health Applications

Cesarettin Alasalvar,Kazuo Miyashita,Fereidoon Shahidi,Udaya Wanasundara
Handbook of Seafood Quality Safety and Health Applications Book PDF

Author : Cesarettin Alasalvar,Kazuo Miyashita,Fereidoon Shahidi,Udaya Wanasundara
Publisher : John Wiley & Sons
Page : 632 pages
File Size : 51,6 Mb
Release : 2011-06-15
Category : Technology & Engineering
ISBN : 9781444347760

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Handbook of Seafood Quality, Safety and Health Applications by Cesarettin Alasalvar,Kazuo Miyashita,Fereidoon Shahidi,Udaya Wanasundara Pdf

The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world. The current global focus on the connection between diet and health drives growth in the industry and offers commercial opportunities on a number of fronts. There is great interest in the beneficial effects of marine functional compounds such as omega-3 polyunsaturated fatty acids. Seafoods are well-known as low calorie foods, and research continues into the nutritional effects on, for example, obesity and heart disease. In addition, by-products of marine food processing can be used in nutraceutical applications. This book is a resource for those interested in the latest advances in the science and technology of seafood quality and safety as well as new developments in the nutritional effects and applications of marine foods. It includes chapters on the practical evaluation of seafood quality; novel approaches in preservation techniques; flavour chemistry and analysis; textural quality and measurement; packaging; the control of food-borne pathogens and seafood toxins. New research on the health-related aspects of marine food intake are covered, as well as the use of seafoods as sources of bioactives and nutraceuticals. The book is directed at scientists and technologists in academia, government laboratories and the seafood industries, including quality managers, processors and sensory scientists.

Innovative Technologies in Seafood Processing

Yesim Ozogul
Innovative Technologies in Seafood Processing Book PDF

Author : Yesim Ozogul
Publisher : CRC Press
Page : 393 pages
File Size : 42,8 Mb
Release : 2019-09-04
Category : Science
ISBN : 9781000557015

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Innovative Technologies in Seafood Processing by Yesim Ozogul Pdf

While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood Processing gives information on advances in chilling, freezing, thawing, and packaging of seafood and also updates knowledge of novel process technologies (high-pressure processing, irradiation, ultrasound, pulsed electric field, microwave and radio frequency, sous vide technology, novel thermal sterilization technologies, ozone and nanotechnological applications, and other innovative technologies such as cold plasma, ohmic heating, infrared heating supercritical carbon dioxide, and high-intensity pulsed light) for the seafood industry. Features Reviews novel process technologies applied in the seafood industry Highlights processing effects on product quality and safety of treated seafood Focuses on the development of safe and effective natural antimicrobials and additives Assesses alternative techniques to utilize fish discards and waste as high value products Further it highlights aspects related to quality of seafood treated with these innovative technologies, effect on food constituents, possible risk, security/safety both of seafood and consumers, the environmental impact, and the legislative aspects. The book also addresses the growing international environmental concern for fish discards and fish waste generated in the seafood processing industries by including a chapter, Advances in Discard and By-Products Processing, which assesses alternative techniques to utilize fish discards and waste as high value products. This book will be of value to researchers and technicians in the food technology area, especially those dealing with seafood.

Seafoods

Cesarettin Alasalvar,Tony Taylor
Seafoods Book PDF

Author : Cesarettin Alasalvar,Tony Taylor
Publisher : Springer Science & Business Media
Page : 224 pages
File Size : 54,8 Mb
Release : 2013-03-09
Category : Technology & Engineering
ISBN : 9783662098363

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Seafoods by Cesarettin Alasalvar,Tony Taylor Pdf

Seafoods covers selected but vital topics of fish processing with an emphasis on quality, technology and nutraceutical applications in an up-to-date survey. The aspects of seafood quality covered range from the impact of slaughter procedures, through protein functionality, texture, flavour, histamine toxicity to the practical evaluation of quality and measurement. Technological aspects concentrate on automation in processing, waste-water treatment and reuse of scraps. Marine nutraceuticals/functional foods are discussed in detail. This book is highly recommended for scientists and technologists in the seafood industries, plus fish processing professionals, quality managers, and nutritonists..

Handbook of Seafood and Seafood Products Analysis

Fidel Toldrá,Leo Nollet
Handbook of Seafood and Seafood Products Analysis Book PDF

Author : Fidel Toldrá,Leo Nollet
Publisher : CRC Press
Page : 969 pages
File Size : 46,8 Mb
Release : 2024-03-08
Category : Technology & Engineering
ISBN : 9781003825432

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Handbook of Seafood and Seafood Products Analysis by Fidel Toldrá,Leo Nollet Pdf

Seafood and seafood products represent some of the most important foods in almost all types of societies around the world. More intensive production of fish and shellfish to meet high demand has raised some concerns related to the nutritional and sensory qualities of these cultured fish in comparison to their wild-catch counterparts. In addition, the variety in processing, preservation, and storage methods from traditional to modern is contributing to an increase in variability in consumer products. This second edition of the Handbook of Seafood and Seafood Products Analysis brings together the work of 109 experts who focus on the most recent research and development trends in analytical techniques and methodologies for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products. After providing a general introduction, this handbook provides 48 chapters distributed in six sections: Chemistry and biochemistry focuses on the analysis of main chemical and biochemical compounds of seafood. Processing control describes the analysis of technological quality and the use of some non-destructive techniques as well as methods to check freshness, detection of species, and geographic origin and to evaluate smoke flavoring. Nutritional quality deals with the analysis of nutrients in seafood such as essential amino acids, bioactive peptides, antioxidants, vitamins, minerals and trace elements, and fatty acids. Sensory quality covers the sensory quality and main analytical tools to determine color, texture, flavor and off-flavor, quality index methods as well as sensory descriptors, sensory aspects of heat-treated seafood, and sensory perception. Biological Safety looks at tools for the detection of spoilage, pathogens, parasites, viruses, marine toxins, antibiotics, and GM ingredients. Chemical Safety focuses on the identification of fish species, detection of adulterations, veterinary drug residues, irradiation, food contact materials, and chemical toxic compounds from the environment, generated during processing or intentionally added. Key Features: This comprehensive handbook provides a full overview of the tools now available for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products. This is a comprehensive and informative book that presents both the merits and limitations of analytical techniques and also gives future developments for guaranteeing the quality of seafood and seafood products. This cutting-edge work covers processes used from all of the seven seas to ensure that consumers find safe, nutritionally beneficial, and appealing seafood products at their markets and restaurants. This handbook covers the main types of worldwide available analytical techniques and methodologies for the analysis of seafood and seafood products.

Quality Assurance in Seafood Processing: A Practical Guide

A. David Bonnell
Quality Assurance in Seafood Processing A Practical Guide Book PDF

Author : A. David Bonnell
Publisher : Springer Science & Business Media
Page : 214 pages
File Size : 40,8 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461526421

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Quality Assurance in Seafood Processing: A Practical Guide by A. David Bonnell Pdf

While there are many quality assurance books on the market, very few address the application of the concept to the seafood industry. In addition, many of the books that are available take a theoretical approach and there fore do not provide actual examples of the "fins and bones" of quality programs. The author, in teaching quality assurance over nine years, has not been able to find a textbook that is suitable as a reference text in quality assurance courses for the seafood industry. It is this situation that has prompted the preparation of this book, which takes a practical approach to the subject of quality assurance in seafood processing operations. This book can serve as either a textbook or as a reference text. As a textbook it is written for students of quality assurance at the technician, technologist, and university levels. In this role it is intended that the student will start at the beginning of the book and proceed through in sequence, so as to gain a complete understanding of the design, implementation, and operation of a quality program in seafood processing operations. It is the hope of the author that the book also functions quite well as a desk reference for the managers of seafood processing operations who need to refer occa sionally to particular items or chapters. In this sense, each chapter is designed to stand alone as a discussion of a particular concept within the quality assurance discipline.

Seafood Science

Se-Kwon Kim
Seafood Science Book PDF

Author : Se-Kwon Kim
Publisher : CRC Press
Page : 606 pages
File Size : 55,6 Mb
Release : 2014-09-16
Category : Science
ISBN : 9781466595835

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Seafood Science by Se-Kwon Kim Pdf

This book explores current trends in seafood science and examines various related topics including isolation aspects and different methodologies involved in seafood production. It provides detailed explanations about marine species such as fish, seaweed, and crustaceans and discusses their health benefits as well as the health risk for consumption.

Fish Processing Technology

George M. Hall
Fish Processing Technology Book PDF

Author : George M. Hall
Publisher : Springer Science & Business Media
Page : 303 pages
File Size : 40,8 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461311133

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Fish Processing Technology by George M. Hall Pdf

As with the first edition this book includes chapters on established fish processes and new processes and allied issues. The first five chapters cover fish biochemistry affecting processing, curing, surimi and fish mince, chilling and freezing and canning. These established processes can still show innovations and improved theory although their mature status precludes major leaps in knowledge and technology. The four chapters concerned with new areas relevant to fish processing are directed at the increasing globalisation of the fish processing industry and the demands, from legislation and the consumer, for better quality, safer products. One chapter reviews the methods available to identify fish species in raw and processed products. The increased demand for fish products and the reduced catch of commercially-important species has lead to adulteration or substitu tion of these species with cheaper species. The ability to detect these practices has been based on some elegant analytical techniques in electrophoresis.

Quality Assurance in Seafood Processing: A Practical Guide

A. David Bonnell
Quality Assurance in Seafood Processing A Practical Guide Book PDF

Author : A. David Bonnell
Publisher : Springer
Page : 208 pages
File Size : 54,6 Mb
Release : 1994-06-30
Category : Technology & Engineering
ISBN : 0442008791

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Quality Assurance in Seafood Processing: A Practical Guide by A. David Bonnell Pdf

While there are many quality assurance books on the market, very few address the application of the concept to the seafood industry. In addition, many of the books that are available take a theoretical approach and there fore do not provide actual examples of the "fins and bones" of quality programs. The author, in teaching quality assurance over nine years, has not been able to find a textbook that is suitable as a reference text in quality assurance courses for the seafood industry. It is this situation that has prompted the preparation of this book, which takes a practical approach to the subject of quality assurance in seafood processing operations. This book can serve as either a textbook or as a reference text. As a textbook it is written for students of quality assurance at the technician, technologist, and university levels. In this role it is intended that the student will start at the beginning of the book and proceed through in sequence, so as to gain a complete understanding of the design, implementation, and operation of a quality program in seafood processing operations. It is the hope of the author that the book also functions quite well as a desk reference for the managers of seafood processing operations who need to refer occa sionally to particular items or chapters. In this sense, each chapter is designed to stand alone as a discussion of a particular concept within the quality assurance discipline.

Handbook of Food Products Manufacturing, 2 Volume Set

Nirmal K. Sinha
Handbook of Food Products Manufacturing 2 Volume Set Book PDF

Author : Nirmal K. Sinha
Publisher : John Wiley and Sons
Page : 2317 pages
File Size : 50,6 Mb
Release : 2007-04-27
Category : Technology & Engineering
ISBN : 9780470049648

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Handbook of Food Products Manufacturing, 2 Volume Set by Nirmal K. Sinha Pdf

The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.

Seafood Processing

Vazhiyil Venugopal
Seafood Processing Book PDF

Author : Vazhiyil Venugopal
Publisher : CRC Press
Page : 504 pages
File Size : 41,7 Mb
Release : 2005-11-01
Category : Technology & Engineering
ISBN : 9781420027396

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Seafood Processing by Vazhiyil Venugopal Pdf

With global fish production falling behind demand, the aquaculture of selected species has become an effective method to augment fish availability. Unlike natural species, however, cultured fish have limited consumer appeal. Value addition techniques can not only help satisfy the rising consumer demand for processed fishery products but also enhanc

Food Biochemistry and Food Processing

Y. H. Hui,Wai-Kit Nip,Leo M. L. Nollet,Gopinadhan Paliyath,Benjamin K. Simpson
Food Biochemistry and Food Processing Book PDF

Author : Y. H. Hui,Wai-Kit Nip,Leo M. L. Nollet,Gopinadhan Paliyath,Benjamin K. Simpson
Publisher : John Wiley & Sons
Page : 786 pages
File Size : 48,6 Mb
Release : 2008-02-15
Category : Technology & Engineering
ISBN : 9780470276341

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Food Biochemistry and Food Processing by Y. H. Hui,Wai-Kit Nip,Leo M. L. Nollet,Gopinadhan Paliyath,Benjamin K. Simpson Pdf

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.

The Seafood Industry

Linda Ankenman Granata,George J. Flick, Jr.,Roy E. Martin
The Seafood Industry Book PDF

Author : Linda Ankenman Granata,George J. Flick, Jr.,Roy E. Martin
Publisher : John Wiley & Sons
Page : 489 pages
File Size : 40,6 Mb
Release : 2012-02-08
Category : Technology & Engineering
ISBN : 9781118229538

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The Seafood Industry by Linda Ankenman Granata,George J. Flick, Jr.,Roy E. Martin Pdf

The Seafood Industry: Species, Products, Processing, and Safety, Second Edition is a completely updated and contemporary revision of Flick and Martin’s classic publication, The Seafood Industry. Covering all aspects of the commercial fish and shellfish industries – from harvest through consumption – the book thoroughly describes the commercial fishery of the western hemisphere. The international audience will also find the coverage accessible because, although species and regulations may differ, the techniques described are similar worldwide,. The second edition contains a significant expansion of the material included in the first edition. Examples include: high pressure processing; inclusion of additional major crustacean species of commerce; fishery centers and development programs; handling methods on fishing vessels; and new chapters on Toxins, Allergies, and Sensitivities; Composition and Quality; and Risk Management and HACCP; and Processing Fin Fish. The Seafood Industry: Species, Products, Processing, and Safety, comprehensive in scope and current with today’s issues, will prove to be a great asset to any industry professional or seafood technologist working in the field.