Description: Innovative Technologies in Seafood ProcessingAuthor(s): Yesim Ozogul Format: Hardback Publisher: Taylor & Francis Inc, United States Imprint: CRC Press Inc ISBN-13: 9780815366447, 978-0815366447 Synopsis 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.
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Book Title: Innovative Technologies in Seafood Processing
Item Height: 234 mm
Item Width: 156 mm
Series: Contemporary Food Engineering
Author: Yesim Ozogul
Publication Name: Innovative Technologies in Seafood Processing
Format: Hardcover
Language: English
Publisher: Taylor & Francis INC International Concepts
Subject: Engineering & Technology, Science
Publication Year: 2019
Type: Textbook
Item Weight: 739 g
Number of Pages: 376 Pages
