| 000 | 04672cam a2200493Mu 4500 | ||
|---|---|---|---|
| 001 | 9780429327551 | ||
| 003 | FlBoTFG | ||
| 005 | 20220724194336.0 | ||
| 006 | m d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 190907s2019 flu o 000 0 eng d | ||
| 040 |
_aOCoLC-P _beng _cOCoLC-P |
||
| 020 | _a9781000557015 | ||
| 020 | _a1000557014 | ||
| 020 |
_a9780429327551 _q(electronic bk.) |
||
| 020 |
_a0429327552 _q(electronic bk.) |
||
| 020 |
_a9781000561944 _q(electronic bk. : Mobipocket) |
||
| 020 |
_a1000561941 _q(electronic bk. : Mobipocket) |
||
| 020 |
_a9781000566871 _q(electronic bk. : EPUB) |
||
| 020 |
_a1000566870 _q(electronic bk. : EPUB) |
||
| 035 | _a(OCoLC)1117641072 | ||
| 035 | _a(OCoLC-P)1117641072 | ||
| 050 | 4 | _aSH335 | |
| 072 | 7 |
_aSCI _x039000 _2bisacsh |
|
| 072 | 7 |
_aTEC _x012000 _2bisacsh |
|
| 072 | 7 |
_aTVT _2bicssc |
|
| 082 | 0 | 4 |
_a664/.94 _223 |
| 245 | 0 | 0 |
_aInnovative Technologies in Seafood Processing _h[electronic resource]. |
| 260 |
_aBoca Raton : _bCRC Press LLC, _c2019. |
||
| 300 | _a1 online resource (393 p.). | ||
| 490 | 1 | _aContemporary Food Engineering Ser. | |
| 500 | _aDescription based upon print version of record. | ||
| 505 | 0 | _aCover; Half Title; Title Page; Copyright Page; Table of Contents; Preface; Editor; Contributors; Chapter 1: Advances in Chilling; Chapter 2: Advances in Freezing and Thawing; Chapter 3: Advances in Packaging; Chapter 4: Applications of Edible Films and Coatings in Aquatic Foods; Chapter 5: High-Pressure Processing of Seafood; Chapter 6: Irradiation Technology; Chapter 7: Application of Ultrasonication in Seafood Processing; Chapter 8: Pulsed Electric Field Processing; Chapter 9: Innovative Dielectric Applications (Microwave and Radio Frequency) for Seafood Thawing | |
| 505 | 8 | _aChapter 10: Ozone Application in Seafood ProcessingChapter 11: Effect of Natural Preservatives on Chemical Changes Related to Quality and Shelf Life in Processed Aquatic Foods; Chapter 12: Application of Natural Antimicrobial Strategies in Seafood Preservation; Chapter 13: Sous Vide Technology; Chapter 14: Nanotechnological Applications; Chapter 15: Novel Thermal Sterilization Technologies in Seafood Processing; Chapter 16: Advances in Discard and By-product Processing; Chapter 17: Other Innovative Technologies in Seafood Processing; Index | |
| 520 | _aWhile 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. | ||
| 588 | _aOCLC-licensed vendor bibliographic record. | ||
| 650 | 7 |
_aSCIENCE / Life Sciences / Biology / Marine Biology _2bisacsh |
|
| 650 | 7 |
_aTECHNOLOGY / Food Science _2bisacsh |
|
| 650 | 0 | _aFishery processing. | |
| 700 | 1 | _aOzogul, Yesim. | |
| 856 | 4 | 0 |
_3Read Online _uhttps://www.taylorfrancis.com/books/9780429327551 |
| 856 | 4 | 2 |
_3OCLC metadata license agreement _uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf |
| 942 |
_2lcc _cEBK |
||
| 999 |
_c16527 _d16527 |
||