Download or read book Processing Aquatic Food Products written by Fredrick Warner Wheaton and published by Wiley-Interscience. This book was released on 1985 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the first up-to-date, comprehensive overview of current techniques for processing aquatic food products. Employing a systems approach, it emphasizes principles of processing, transporting, and preserving fish, crustaceans, plants, and other food products produced from the aquatic environment.

Download or read book Processing Aquatic Food Products Aquatic Food Products written by Fredrick Warner Wheaton and published by . This book was released on 1985 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Fish Processing written by George M. Hall and published by John Wiley & Sons. This book was released on 2011-06-13 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book seeks to address the challenges facing the international seafood industry via a two pronged approach: by offering the latest information on established technologies and introducing new ideas and technologies. An introductory chapter sets the tone for the book by presenting the background against which fish processing will exist in the near future. Chapter two looks at the environmental and sustainability issues relating to conventional fish processing, including processing efficiency and better use of the outputs currently considered wastes. The impact of mechanisation and computerisation on environmental sustainability is also addressed. Subsequent chapters examine the latest developments in established fish processing technologies such as canning, curing, freezing and chilling, with an emphasis on the environmental aspects of packaging and the process itself. In addition, quality and processing parameters for specific species, including new species, are described. The second part of the book gives authors the opportunity to introduce the potential technologies and applications of the future to a wider audience. These include fermented products and their acceptance by a wider audience; the utilisation of fish processing by-products as aquaculture feeds; and the use of by-products for bioactive compounds in biomedical, nutraceutical, cosmetic and other applications.

Download or read book Seafood Processing By Products written by Se-Kwon Kim and published by Springer Science & Business Media. This book was released on 2014-04-08 with total page 593 pages. Available in PDF, EPUB and Kindle. Book excerpt: The seafood processing industry produces a large amount of by-products that usually consist of bioactive materials such as proteins, enzymes, fatty acids, and biopolymers. These by-products are often underutilized or wasted, even though they have been shown to have biotechnological, nutritional, pharmaceutical, and biomedical applications. For example, by-products derived from crustaceans and algae have been successfully applied in place of collagen and gelatin in food, cosmetics, drug delivery, and tissue engineering. Divided into four parts and consisting of twenty-seven chapters, this book discusses seafood by-product development, isolation, and characterization, and demonstrates the importance of seafood by-products for the pharmaceutical, nutraceutical, and biomedical industries.

Download or read book Fish Processing Technology written by George M. Hall and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 303 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Fish and Fishery Products written by Barry Leonard and published by DIANE Publishing. This book was released on 2011-08 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt: This guidance will assist processors of fish and fishery products in the development of their Hazard Analysis Critical Control Point (HACCP) plans. Processors of fish and fishery products will find info. that will help them identify hazards that are associated with their products, and help them formulate control strategies. It will help consumers understand commercial seafood safety in terms of hazards and their controls. It does not specifically address safe handling practices by consumers or by retail estab., although the concepts contained in this guidance are applicable to both. This guidance will serve as a tool to be used by fed. and state regulatory officials in the evaluation of HACCP plans for fish and fishery products. Illustrations. This is a print on demand report.

Download or read book Seafood Processing written by Vazhiyil Venugopal and published by CRC Press. This book was released on 2005-11-01 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Download or read book Current Challenges for the Aquatic Products Processing Industry written by Véronique Verrez-Bagnis and published by John Wiley & Sons. This book was released on 2024-02-06 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book offers a state-of-the-art analysis on the main challenges facing the aquatic products processing industry. The topics explored are particularly relevant to the issues faced by European consumers and processors, but the information provided within this book can be widely extrapolated. This book should be helpful for processors, fish traders, consumers, scientists and students. The first chapter is dedicated to the sociological definition of "fish" and consumers’ perceptions. The following chapters deal with the notions of quality sensu lato, biological risks and their control, as well as the risks linked to the pollution of oceans and ecosystems by microplastics. Two types of processes and processed products – smoked fish and surimi products – which are of great economic importance to the European market, are also presented. The process of adding value to co-products, including the "blue biorefinery" and the innovative pH-shift technology are also covered in this book.

Download or read book Innovative Technologies in Seafood Processing written by Yesim Ozogul and published by CRC Press. This book was released on 2019-09-04 with total page 393 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Handbook on Fish Processing and Preservation written by Rabinarayan Mishra and published by CRC Press. This book was released on 2022-01-20 with total page 466 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook on Fish Processing and Preservation will be helpful to enlighten students, industrialists and entrepreneurs on different aspects of fish handling, processing, preservation, storage and marketing. The book covers fourteen Chapters such as 1. Physical Characteristics of Fish, 2. Chemical Characteristics of Fish, 3. Biological Characteristics of Fish, 4. Post Mortem Changes in Fish and Safety Hazards, 5. Microbiology of Fish and Fish Products, 6. Wet Fish Handling and Preparation, 7. Chilling and Chill Store, 8. Freezing and Cold Storage, 9. Canning of Fish, 10. Fish Paste Products, 11. Fish Curing, 12. Fish Products, 13. Fish By-Products and 14. Food Additives in Fish Processing. This will be helpful for students in fisheries discipline, industrialists and also entrepreneurs involved in fish processing and preservation. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.

Download or read book Advances in Fish Processing Technologies written by Ranendra K. Majumder and published by CRC Press. This book was released on 2023-02-01 with total page 533 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fisheries in India and elsewhere are a very important economic activity with total fish production growing each year in response to increasing demand from consumers. With this growth, it is important for developing countries to take advantage of new advances in fish preservation, processing, and packaging technologies. This new volume, Advances in Fish Processing Technologies: Preservation, Waste Utilization, and Safety Assurance, covers advances in fish processing technology, green technologies for extracting nutraceuticals, the role of endogenous enzymes in the quality of fish/shellfish and their products, disruptive technologies, and restructured product-based technologies. The chapters introduce improved techniques that are available for handling, transportation, product development, packaging, preservation, and storage of fish with the aim to present safe and convenient products to consumers. The volume also addresses technology to reduce undesirable changes in fish due to processing. The technologies discussed include high-pressure processing, irradiation, pulsed light technology, pulsed electric field, microwave processing, application of radio frequency, ultrasound, and more. Topics such innovative methods for utilization of fish waste are discussed as well, and quality and safety aspects of fish and fish products are covered with reference to antimicrobial resistance bacteria and new developments in safety and quality management systems of fish and fish products. This volume provides a wealth of information for graduate and postgraduate students of fisheries and food science. It will also be useful for food science professionals.

Download or read book Trends in Fish Processing Technologies written by Daniela Borda and published by CRC Press. This book was released on 2017-10-30 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: The high market demand based on consumers’ trust in fish as a healthy and nutritious food resource made fish processing a very dynamic industry, spurring many innovations in processing and packaging methods. Trends in Fish Processing Technologies not only reflects what is currently new in fish processing but also points out where things are heading in this area. This book provides an overview of the modern technologies employed by the industry. It details the advances in fish processing, including high pressure processing (HPP), pulsed electric field (PEF) treatment and minimally heat processing combined with microwave (MW) and radio-frequency (RF). It provides references to food safety management systems and food safety & quality indicators for processed fish in order to achieve an adequate level of protection. Quality aspects and molecular methods for the assessment of fish and fish products integrity are introduced. Fish products reformulation trends based on sustainability principles that tackles the reduction of salt content and the use of natural antimicrobials are presented. Innovative packaging solutions for fish products are explored, detailing intelligent packaging with freshness and time-temperature indicators, applications of modified packaging atmosphere, antimicrobial bio-nanocomposite packaging materials and biodegradable edible films used as primary fish packaging. In addition to covering the current advancements in fish processing the book discusses fraud, adulteration, fair trade practices, traceability and the need for added value, clean and sustainable processing in the fish chain.

Download or read book Handbook of Food Products Manufacturing 2 Volume Set written by Nirmal K. Sinha and published by John Wiley and Sons. This book was released on 2007-04-27 with total page 2317 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Food Processing written by J. Scott Smith and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.

Download or read book Seafoods Chemistry Processing Technology and Quality written by Fereidoon Shahidi and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Sustainable Fish Production and Processing written by Charis M. Galanakis and published by Academic Press. This book was released on 2021-09-23 with total page 347 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainable Fish Production and Processing is a unique resource that bridges the gap between academia and industry by analyzing new, state-of-the-art fish production, processing and waste management. The book explores general valorization methods, focusing on the extraction of high added-value compounds and their reutilization in different fields of the food and nutraceuticals industry. Sections take a comprehensive approach to understanding the most recent advances in the field, while also analyzing the potentiality and sustainability of already commercialized processes and products. This resource could be utilized as a handbook for anyone dealing with sustainability issues within the fish industry.Emphasis of fish production is given to food security issues, large marine ecosystems, aquaculture genomics, epigenetics and breeding, proteomics for quality and safety in fishery products, post-harvest practices in small scale fisheries, and lifecycle impact of industrial aquaculture systems. Emphasis of fish processing and by-products is given to industrial thawing of fish blocks, sources and functional properties of fish protein hydrolysates, recovery technologies and applications, potential biomedical applications, ready-to-eat products, fish waste for bacterial protease production, fish waste for feeding as well as lipid extraction from fish processing for biofuels. Covers recent advances in the field of fish production and processing over the last decade, following sustainability principles Discusses the advantages and disadvantages of relevant processes from various perspectives to improve sustainability Offers practical success stories and solutions to ensure the sustainable management of fish processing by-products

Download or read book Seafood Processing written by Ioannis S. Boziaris and published by John Wiley & Sons. This book was released on 2014-02-03 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.