Innovative technologies in seafood processing, 

Автор: Nollet
Название: Handbook of Meat, Poultry and Seafood Quality
ISBN: 0470958324 ISBN-13(EAN): 9780470958322
Издательство: Wiley
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Цена: 30246.00 р.
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Описание: A great need exists for valuable information on factors affecting the quality of animal related products.

Название: Seafood Processing By-Products
ISBN: 146149589X ISBN-13(EAN): 9781461495895
Издательство: Springer
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Цена: 23508.00 р.
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Описание: Seafood Processing By-Products

Автор: Amanda Naaum
Название: Seafood Authenticity and Traceability
ISBN: 0128015926 ISBN-13(EAN): 9780128015926
Издательство: Elsevier Science
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Цена: 9264.00 р.
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Описание:

"Seafood Authenticity and Traceability "is a concise reference showcasing the latest developments in the field. Written for those in food authenticity who may not have a technical molecular biology background, the book covers methods used for DNA analysis and an overview of their applications in fish and seafood, also providing reviews of the technology and processes for each method. It offers a practical and succinct overview of the relationship between accurate identification, traceability, sustainability, and safety of seafood, including an overview of the supply chain and the industry's need for improved traceability.
Presents current and future perspectives in the emerging field of traceability, including solid coverage of DNA analysis for origin detectionIncludes molecular authentication tools to improve species identification throughout the seafood industryProvides reviews of the technology and processes for each DNA analysis methodOffers a comprehensive overview for those in food authenticity who may not have an in-depth molecular biology background

Автор: Se-Kwon Kim
Название: Seafood Processing By-Products
ISBN: 1493947591 ISBN-13(EAN): 9781493947591
Издательство: Springer
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Цена: 19589.00 р.
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Описание:

Introduction to seafood processing by-products.- Trends in use of seafood processing by-products in Europe.- Prospective utilization of fishery by-products in Indonesia.- Development of functional materials from seafood by-products by membrane separation technology.- Processing and characterization of salt-fermented fish (Jeotgal) using seafood by-products in Korea.- Isoelectric Solubilization/Precipitation as a Means to Recover Protein and Lipids from Seafood By-products.- Advances in processing of marine discard & by-products.- Recovery of gelatin with improved functionality from seafood processing waste.- Utilization of fish waste for the making fish sauce.- Enzymes from fish processing waste materials and their commercial applications.- Functional proteins and peptides from Fish Skin.- Seafood processing by-products - collagen and gelatin.- Bycatch utilization in Asia.- Biological, Physical and Chemical Properties of Fish Oil and Industrial Applications.- Use of Seafood Processing By-products in Animal Feed Industry.- Potential use of lactic acid bacteria in seafood products.- Chitin and its beneficial activity as an immunomodulator in allergic reaction.- Chitosan Nanoparticles: Preparation, Characterization and Applications.- Chitin, Chitosan and Their Derivatives against Oxidative Stress, Inflammation and Some Application.- Lipid bodies isolated microalgae residues as a source for bio-ethanol production.- Bioactive metabolites and value added products from marine macroalgae.- The application of fish collagen to the dental and hard tissue regenerative medicine.- Applications of seafood by-products in the food industry and human nutrition.- Anti-diabetic and obesity effect of materials from seafood by-products.- Bioluminescence isolated from seafood by-products and its applications.- Preparation of useful components from marine algal processing by-products and their applications.- Functional properties of ascidians by-products: nutritional and medicinal value.

Автор: A. David Bonnell
Название: Quality Assurance in Seafood Processing: A Practical Guide
ISBN: 1461361346 ISBN-13(EAN): 9781461361343
Издательство: Springer
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Цена: 14365.00 р.
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Описание: While there are many quality assurance books on the market, very few address the application of the concept to the seafood industry. 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.

Автор: Z. Sikorski
Название: Seafood Proteins
ISBN: 1461578302 ISBN-13(EAN): 9781461578307
Издательство: Springer
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Цена: 6986.00 р.
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Описание: Fish and marine invertebrates are important sources of nutrients for the world`s population, and many species have exceptionally high market value because of their exquisite sensory properties.