Innovative technologies seafood processing (16 résultats)

Etat : New.

Etat : New.

Etat : New.

Etat : New.

Hardcover. Etat : new. Hardcover. 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 productsFurther 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. This book provides comprehensive updates on several novel process technologies used by the seafood industry and highlights their effects on product quality and safety of the treated seafood. In addition, two chapters focus on the development of safe, effective natural antimicrobials and additives used to replace synthetic alternatives. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Etat : As New. Unread book in perfect condition.

Etat : As New. Unread book in perfect condition.

Etat : New.

Hardcover. Etat : New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

HRD. Etat : New. New Book. Shipped from UK. Established seller since 2000.

Etat : New. In.

Hardcover. Etat : Brand New. 272 pages. 9.75x6.75x1.00 inches. In Stock.

Etat : New. About the AuthorDr. Yesim Ozogul is a Professor at the Department of Seafood Processing and Technology, Faculty of Fisheries at Cukurova University, Adana, Turkey. Professor Ozogul earned her MSc (1998) from Hull University, Hull, England, and her.

Etat : New.

Hardcover. Etat : Brand New. 272 pages. 9.75x6.75x1.00 inches. In Stock.

Hardcover. Etat : new. Hardcover. 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 productsFurther 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. This book provides comprehensive updates on several novel process technologies used by the seafood industry and highlights their effects on product quality and safety of the treated seafood. In addition, two chapters focus on the development of safe, effective natural antimicrobials and additives used to replace synthetic alternatives. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…