Seafood Safety, Processing, and Biotechnology

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Fereidoon Shahidi, Yvonne M. Jones, David Kitts
CRC Press, 23.05.1997 - 278 Seiten
Research and development of seafood continues to be productive in terms of new and improved products for both food and non-food purposes. The use of biotechnology, microbiology, computer modeling and advanced analytical techniques has led to improvements in processing and product safety. This recent book provides extensive new information on these developments.
The 25 reports were prepared by food scientists specializing in seafood. The reports are well illustrated with numerous schematics and some micrographs. Extensive reference data is provided in tables and graphs.
 

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Inhalt

AN OVERVIEW
1
Infections
8
Discussion
14
CONFIRMATION OF DOMOIC ACID AS AN NFORMYLOMETHYL DERIVATIVE
25
HIGHPERFORMANCE LIQUID CHROMATOGRAPHIC ANALYSIS OF ANTIBIOTICS
33
POTENTIAL OF BIOMAGNETISM
41
THE POSSIBLE USE OF HACCP IN THE PREVENTION AND CONTROL
53
DEVELOPMENT OF MICROBIAL GROWTH AND SURVIVAL MODELS
65
TECHNICAL STRATEGIES FOR DEVELOPMENT OF FORMULATED SEAFOOD PRODUCTS
119
WATERSOLUBLE PROTEIN PREPARATIONS FROM UNDERUTILIZED FISH SPECIES
181
BIOTECHNOLOGICAL METHODS FOR CONCENTRATING OMEGA3 FATTY ACIDS
225
SPECIES IDENTIFICATION OF SHELLFISH USING SDSPAGE ELECTROPHORESIS
235
FUNCTIONAL FISH PROTEIN HYDROLYSATES
243
ENZYME HYDROLYSIS OF FISH WASTE FOR ANIMAL FEED AND FERTILIZER
249
Index
259
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