Download or read book Production of Battered and Breaded Fish Products from Minced Fish and Surimi written by and published by . This book was released on with total page 89 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 The Seafood Industry written by Linda Ankenman Granata and published by John Wiley & Sons. This book was released on 2012-02-08 with total page 489 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Research Methodology in Food Sciences written by C. O. Mohan and published by CRC Press. This book was released on 2018-06-26 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt: Here is a rich resource on recent research innovations in the field of food processing and food engineering. Chapters are written by eminent researchers in the field of food science and provide in-depth knowledge on the application of engineering aspects in food processing, food packaging, food quality, and food safety. The book looks at the latest nanotechnology aspects for the detection of foodborne pathogens to ensure safety with respect to these pathogens. It provides detailed kinetics of quality and safety aspects of food and goes on to discuss the characteristics of edible films prepared from plasticized guar gum. Other topics include the production of novel biomolecules and their characterization, the microstructural properties of arabionoxylan aerogels, the antioxidant activity of oats harvested from draught areas, the effect of quercetin isolated from Enicostemma littorale against cancer targets, the latest trends in production of ethanol and fructo-oligosachharides, and much more.
Download or read book An Approach to Battered and Breaded Product from Catla Fish written by Priyanka Pramod Pawar and published by LAP Lambert Academic Publishing. This book was released on 2015-02-18 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt: Battered and Breaded value added fish products is one which have a good market potential in domestic as well as international market. However, the emphasis of coated products has been shifted from home front to the restaurant and fast-food outlets. Developing battered and breaded value added fishery products is a satisfactory task for the fish processing industry with multiple benefits. Most prominent and profitable one is the coated product. Battered and breaded fish product is convenience food product valued greatly by the consumers all over the world. India has a vast potential for freshwater aquaculture and contributes to 95% of total aquaculture production. This sector contributes about 5% in the global fish production and 2.5% in global fish trade. Carps are the backbone of Indian freshwater aquaculture comprising around 85% of the total freshwater production. Processing of carps into value-added battered products enhance their acceptability and market value. Keeping this in view, the present study was undertaken to develop a battered and breaded product from Catla fish. In this book the methodology of product preparation & its chilled & frozen storage life is discussed.
Download or read book Fish Inspection Quality Control and HACCP written by Roy E. Martin and published by CRC Press. This book was released on 1998-05-18 with total page 834 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by world government and industry experts, this book focuses on the application of new seafood inspection systems that ensure the public health while providing a reasonable environment for business. International trade has experienced very dynamic developments over the last few years, including new international trade agreements and new approaches in food safety inspection. The focus has shifted from traditional end product inspection to modern, preventive methods. Covering all aspects of the industry, Fish Inspection, Quality Control, and HACCP: A Global Focus aids readers in providing the safest possible high quality seafood to the ever-demanding public.
Download or read book Advances in Harvest and Post Harvest Technology of Fishes written by D.D. Nambudiri: and published by NIPA GENX ELECTRONIC RESOURCES & SOLUTIONS P. LTD.. This book was released on 2012-01-15 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years there have been notable advances in the fisheries. Progresses made in refinements of vessels, new line materials and line-handling systems, preserving the catch, the availability of oceanographic-sensor equipments and the utilization of satellite technology to locate potential fishing grounds have greatly improved the fishing power of longline vessels. Post harvest technology of fish has evolved in the last one decade to a more energy-efficient, cost-effective, and quality upgrading technology. Since fresh fish can get spoiled very quickly, the development of technology for post-harvest preservation and methodology to convert fish to value added products have also become popular in recent times. Value addition helps in getting high price for the fishery products. There is a need to develop competent human resources in the field of post harvest management of fish and production of value added products from them. It is required to inculcate vocational and entrepreneurial skills in order to widen employment opportunities, particularly among rural youth and the disadvantaged sections of the society as well as to enable self employment.
Download or read book Agriculture Livestock Production and Aquaculture written by Arvind Kumar and published by Springer Nature. This book was released on 2022-04-28 with total page 345 pages. Available in PDF, EPUB and Kindle. Book excerpt: This two-volume set discusses recent approaches and technological innovations for sustainable agriculture in smallholder farming systems impacted by climate change. The systems covered include crop-based agricultural production, as well as aquaculture and livestock production as related systems using similar techniques to combat food security issues brought about by climate change and resource overuse. The chapters detail innovations involving crop diversification, soil resilience management, geoinformatics and land suitability monitoring for smart farming, information technology in livestock production, and nutrient resource management in fishery aquaculture. Researchers, practitioners and industries will be able to use this information to implement socially and economically sustainable practices to achieve food security in impoverished areas vulnerable to climate change, while also learning about the rapid evolution in information technology that is applicable for and available to small holder farmers. Volume 1 focuses on current innovations in agricultural and livestock practices in response to climate change. It covers the technological challenges, approaches and mitigation strategies encountered by both scholars and practitioners working in livestock and agricultural production systems impacted by climate change.
Download or read book Surimi and Surimi Seafood Third Edition written by Jae W. Park and published by CRC Press. This book was released on 2013-11-12 with total page 668 pages. Available in PDF, EPUB and Kindle. Book excerpt: Originating in Japan in the twelfth century, surimi is refined fish myofibrillar proteins produced through various processes. The development of the surimi product crabstick in Japan in the 1970s played a major role in globalizing surimi and expanding surimi seafood consumption to the United States, Europe, and Russia. Commercial surimi production has also changed significantly. Surimi and Surimi Seafood, Third Edition covers the resources, production, technology, and nutrition of surimi and surimi seafood. Like the previous editions, this reference serves as a global surimi and surimi seafood industry guide. Revised and expanded, this new edition adds the most up-to-date information on the science of surimi and surimi seafood, with an increase from 17 to 23 chapters coauthored by 63 scientists and industry leaders. Presenting broader, more in-depth content, highlights include historical reviews of the surimi technology and industry, comminution technology and application, coproduct utilization, and nutrition and health benefits. The text examines topics related to surimi and fish proteins, including gelation chemistry, proteolytic enzymes, and stabilization of proteins. This edition covers the production of various surimi seafood products: seafood paste, crabsticks, kamaboko, chikuwa, tempura, fish balls, and fish sausage. It discusses quality and production aspects, such as waste management, microbiology and pasteurization, ingredient technology, color measurement and colorants, seafood flavors, and sensory science applications. It also contains a chapter on research and development that can serve as a tool for insights on new product development.
Download or read book Proceedings of Marine Fisheries Research written by and published by . This book was released on 2001 with total page 566 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Export Marketing of Marine Products written by K. R. Mohana Rao and published by Discovery Publishing House. This book was released on 2000 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book New Analytical Approaches for Verifying the Origin of Food written by Paul Brereton and published by Elsevier. This book was released on 2013-07-31 with total page 271 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food and beverage labels often specify a product's geographical origin, species, variety and method of production. These claims can significantly influence an item's economic value, but their verification is not always straightforward. New analytical approaches for verifying the origin of food reviews new analytical methods in this area together with applications to key commodities.Part one introduces the concept of food origin and provides supporting information on labelling legislation and standards. Part two moves on to explore new approaches for verifying the geographical origin of food using geospatial models and verifying species and varietal components of the food we eat. Holistic methods of verification methods using vibrational spectroscopy and associated chemometrics are also discussed. Finally, part three highlights the applications of new analytical methods to verify the origin of particular food commodities: fish, honey and wine.New analytical approaches for verifying the origin of food is a standard reference for professionals working in analytical laboratories testing food authenticity and for researchers, in the food industry, analytical laboratories and academia, working on the development of analytical methods for food authenticity. - Includes a chapter on origin labelling legislation and standards - Chapters address the applications of both established and novel methods in key product sectors - Reviews new analytical methods and their applications in the food industry
Download or read book Code of Practice for Fish and Fishery Products written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2020-10-09 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Codex Alimentarius, “the food code”, has a fundamental role in protecting consumers all around the world and ensuring fair practices in food trade. The Code of Practice for Fish and Fishery Products is the essential reference point for technical guidance on the harvesting, processing, transport and sale of fish and fishery products.
Download or read book Halal Food Production written by Mian N. Riaz and published by CRC Press. This book was released on 2003-10-28 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Until now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the marketplace. There was no resource that the food industry could refer to that provided the guidelines necessary to meet the Halal requirements of Muslim consumers in the U.S. and abroad. Halal
Download or read book Maximising the Value of Marine By Products written by Fereidoon Shahidi and published by Woodhead Publishing. This book was released on 2006-11-30 with total page 559 pages. Available in PDF, EPUB and Kindle. Book excerpt: Despite declining stocks, a major portion of the harvest of fish and marine invertebrates is discarded or used for the production of low value fish meal and fish oil. Marine by-products, though, contain valuable protein and lipid fractions as well as vitamins, minerals and other bioactive compounds which are beneficial to human health. Devising strategies for the full utilization of the catch and processing of discards for production of novel products is therefore a matter of importance for both the fishing industry and food processors. Maximising the value of marine by-products provides a complete review of the characterisation, recovery, processing and applications of marine-by products. Part one summarises the physical and chemical properties of marine proteins and lipids and assesses methods for their extraction and recovery. Part two examines the various applications of by-products in the food industry, including health-promoting ingredients such as marine oils and calcium, as well as enzymes, antioxidants, flavourings and pigments. The final part of the book discusses the utilization of marine by-products in diverse areas such as agriculture, medicine and energy production. With its distinguished editor and international team of authors, Maximising the value of marine by-products is an invaluable reference for all those involved in the valorisation of seafood by-products. Learn how to devise strategies for the full utilisation of the catch Understand the importance of marine by-products to human health Explores the use of marine by-products in diverse areas such as agriculture, medicine and energy production
Download or read book Micro Organisms in Foods written by International Commission on Microbiological Specifications for Foods Staff and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 630 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microbiology of Foods 6: Microbial Ecology of Food Commodities was written by the ICMSF, compris ing 19 scientists from II countries, plus 12 consultants and 12 chapter contributors. This book brings up to date Microbial Ecology of Foods, Volume 2: Food Commodities (1980, Academic Press), taking account of developments in food processing and packaging, new ranges of products, and foodborne pathogens that have emerged since 1980. The overall structure of each of the chapters has been retained, viz. they cover: (i) the important properties of the food commodity that affect its microbial content; (ii) the initial microbial flora at slaughter or harvest; (iii) the effect of harvesting, transportation, processing and storage on the microbial content; and (iv) the means of controlling processes and the microbial content. The section on Choice of Case has not been included in this 2nd edition, reflecting the changed emphasis in ensuring the microbi ological safety of foods. At the time of publication of Microbial Ecology of Foods, Volume 2: Food Commodities, control of food safety was largely by inspection and compliance with hygiene regulations, coupled with end-product testing. Such testing was put on a sound statistical basis through sampling plans introduced in Microorganisms in Foods 2: Sampling for Microbiological Analysis: Principles and Specific Applications (2nd edition 1986, University of Toronto Press).
Download or read book Asian Fisheries Science written by and published by . This book was released on 1998 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt:
