Download or read book A Selected Bibliography on Fish Oils written by Paul E. Bauersfeld and published by . This book was released on 1985 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fishery Industrial Research written by and published by . This book was released on 1967 with total page 632 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Commercial Fisheries Review written by and published by . This book was released on 1976 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Marine Fisheries Review written by and published by . This book was released on 1988 with total page 492 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Summary Report of and Papers Presented at the Tenth Session of the Working Party on Fish Technology and Marketing written by Asia-Pacific Fishery Commission. Working Party on Fish Technology and Marketing and published by Food & Agriculture Org.. This book was released on 1997 with total page 388 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Federal Fishery Research in the Pacific Northwest Preceding Formation of Northwest Fisheries Center written by M. E. Stansby and published by . This book was released on 1979 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Oxidative Stability and Shelf Life of Foods Containing Oils and Fats written by Min Hu and published by Elsevier. This book was released on 2016-01-19 with total page 582 pages. Available in PDF, EPUB and Kindle. Book excerpt: Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food. - Focuses on the application of various evaluation methods to studies of oxidative stability and shelf life in oils and fats and oils and fats-containing foods in the food and pet food industries - Discusses oxidative stability and shelf life of low-moisture (dry) food, including dry pet food - Discusses lipid co-oxidation with protein because a number of food products contain both lipids and proteins - Directed mainly toward readers working in the food and pet food industries
Download or read book Ullmann s Food and Feed 3 Volume Set written by Wiley-VCH and published by John Wiley & Sons. This book was released on 2017-06-19 with total page 1576 pages. Available in PDF, EPUB and Kindle. Book excerpt: A compilation of 58 carefully selected, topical articles from the Ullmann's Encyclopedia of Industrial Chemistry, this three-volume handbook provides a wealth of information on economically important basic foodstuffs, raw materials, additives, and processed foods, including a section on animal feed. It brings together the chemical and physical characteristics, production processes and production figures, main uses, toxicology and safety information in one single resource. More than 40 % of the content has been added or updated since publication of the 7th edition of the Encyclopedia in 2011 and is available here in print for the first time. The result is a "best of Ullmann's", bringing the vast knowledge to the desks of professionals in the food and feed industries.
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 Marine Biogenic Lipids Fats and Oils written by Robert George Ackman and published by CRC Press. This book was released on 1989-04-30 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: This monograph will put the biogenic marine lipids of many organisms in perspective. Up to 100 years ago, fish and shellfish were frequent and major components of our "western" diet. In search of progress and convenience, we have given up many such foods in favor of those produced by "agribusiness" interests. There are different viewpoints on the merits of the marine omage-3 fatty acids and of the terrestrial omega-6 fatty acids in human nutrition, and every individual may have different needs. This monograph should help researchers relate these basic building blocks of lipids in the fascinating world of marine organisms to our contemporary interest in human biochemistry, nutrition, and health.
Download or read book Functional Properties of Food Components written by Yeshajahu Pomeranz and published by Academic Press. This book was released on 2012-12-02 with total page 583 pages. Available in PDF, EPUB and Kindle. Book excerpt: An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and specific descriptions of selected, major foods, as well as such elements as biotechnology-engineered foods and food patents. While directed toward food technologists and nutritionists, the contents are also invaluable to biologists, engineers, and economists in agriculture, food production, and food processing. - Updates the first edition by the addition of genetic engineering progress - Contains previously unpublished information on food patents - Includes oriental and other ethnic foods, dietetic foods, and biotechnology-generated foods - Features additional material on poultry and fish
Download or read book The gestating and lactating sow written by Chantal Farmer and published by BRILL. This book was released on 2023-09-04 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: The last book on the lactating sow was published over 15 years ago. This new book brings us up to date in current knowledge on the gestating and lactating sow. It covers new and important topics such as conditioning of gilts for optimal reproductive performance, feeding high fibre diets to gestating sows and providing various fat sources in gestation and lactation. It also describes the several key success factors to group-housing systems in gestation, which is a must due to the current move towards group-housing. The new concept of transition feeding for sows is discussed, as well as the factors involved in mammary development of gilts and sows, both of which are instrumental for maximum colostrum and/or milk yields. The impact of the human-animal interactions on sow welfare and performance is discussed with focus on new handling practices that could be developed to overbalance the negative interactions inherent to pig management systems. Updates on must-have topics, such as amino acid and energy requirements of sows, colostrum and milk yield and composition, and sow health are also provided. The subjects covered in this book will assist animal scientists, nutritionists, veterinarians and swine producers in learning the most recent information on relevant and current topics affecting sow production, and in knowing which areas are in need of further research efforts.
Download or read book Food Science written by Norman N. Potter and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 749 pages. Available in PDF, EPUB and Kindle. Book excerpt: Almost two decades have passed since the first edition of Food Science was published in 1968. Previous editions have been widely circulated in the United States and abroad and have been accepted as a textbook in many colleges and universities. The book also has been translated into Japanese and Spanish. This response has encouraged me to adhere to prior objectives in preparing this fourth edition. The book continues to be aimed primarily at those with no previous instruction in food sci ence. Its purpose is to introduce and to survey the complex and fasci nating interrelationships between the properties of food materials and the changing methods of handling and manufacturing them into an al most unlimited number of useful products. The book especially ad dresses the needs for insight and appreciation of the broad scope of food science by students considering this field as a profession, as well as those by professionals in allied fields that service or interface with the food industry in ever-increasing ways. The literature of food science and food technology has rapidly ma tured from earlier articles to books to encyclopedias. Where technolog ical capabilities once were limited, rapid advances in many fields contin ually raise questions on the responsible management of technology and its environmental, social, and economic consequences. Changes in em phasis have been many. Affluent countries have become more con cerned with the health effects of nutrient excesses than with deficien cies, while hungry nations continue to suffer shortages.
Download or read book Food Science and Technology written by Richard E. Wallace and published by . This book was released on 1978 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Report of the Bureau of Commercial Fisheries written by United States. Bureau of Commercial Fisheries and published by . This book was released on 1965 with total page 758 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Report of the Bureau of Commercial Fisheries for the Calendar Year written by United States. Bureau of Commercial Fisheries and published by . This book was released on 1967 with total page 618 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Report of the Bureau of Commercial Fisheries written by Commercial Fisheries Bureau and published by . This book was released on 1968 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt:
