Innovative Technologies in Seafood Processing

Innovative Technologies in Seafood Processing

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.


Author
Publisher CRC Press
Release Date
ISBN 1000557014
Pages 376 pages
Innovative Technologies in Seafood Processing
Language: en
Pages: 376
Authors: Yesim Ozogul
Categories: Science
Type: BOOK - Published: 2019-09-04 - Publisher: CRC Press

While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innova
Innovative Technologies in Seafood Processing
Language: en
Pages: 376
Authors: Yesim Ozogul
Categories: Science
Type: BOOK - Published: 2019-09-04 - Publisher: CRC Press

While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innova
Innovative Technologies in Beverage Processing
Language: en
Pages: 336
Authors: Ingrid Aguilo-Aguayo
Categories: Technology & Engineering
Type: BOOK - Published: 2017-05-18 - Publisher: John Wiley & Sons

An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of t
Marine Shrimp Farming and Aquaculture Research
Language: en
Pages: 172
Authors: United States. Congress. Senate. Committee on Appropriations. Subcommittee on Agriculture, Rural Development, and Related Agencies
Categories: Aquaculture
Type: BOOK - Published: 1996 - Publisher:

Alternative Proteins
Language: en
Pages: 448
Authors: Alaa El-Din A. Bekhit
Categories: Health & Fitness
Type: BOOK - Published: 2022-01-21 - Publisher: CRC Press

In the last decade, there has been substantial research dedicated towards prospecting physiochemical, nutritional and health properties of novel protein sources
Advances in Food Bioproducts and Bioprocessing Technologies
Language: en
Pages: 570
Authors: Monica Lizeth Chavez-Gonzalez
Categories: Technology & Engineering
Type: BOOK - Published: 2019-10-16 - Publisher: CRC Press

The book explores and exploits the synergy and boundary between biotechnology, bioprocessing and food engineering. Divided into three parts, Advances in Food Bi
Engineering Principles for Food Process and Product Realization
Language: en
Pages: 252
Authors: Keshavan Niranjan
Categories: Technology & Engineering
Type: BOOK - Published: 2022-09-26 - Publisher: Springer Nature

As an introductory text book on food engineering principles, this text gives students a firm, quantitative foundation in all aspects of food process and product
Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies
Language: en
Pages: 308
Authors: Craig Leadley
Categories: Technology & Engineering
Type: BOOK - Published: 2015-11-18 - Publisher: Woodhead Publishing

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain te
Advances in Noninvasive Food Analysis
Language: en
Pages: 238
Authors: Muhammad Kashif Iqbal Khan
Categories: Science
Type: BOOK - Published: 2019-10-16 - Publisher: CRC Press

To ensure food quality and safety food, professionals need a knowledge of food composition and characteristics. The analysis of food product is required for qua
Innovative and Emerging Technologies in the Bio-marine Food Sector
Language: en
Pages: 554
Authors: Marco Garcia-Vaquero
Categories: Science
Type: BOOK - Published: 2021-12-06 - Publisher: Academic Press

Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects presents the use of technologies and recent advance