Seafood Safety, Processing, and Biotechnology
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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CONFIRMATION OF DOMOIC ACID AS AN NFORMYLOMETHYL DERIVATIVE
HIGHPERFORMANCE LIQUID CHROMATOGRAPHIC ANALYSIS OF ANTIBIOTICS
POTENTIAL OF BIOMAGNETISM
THE POSSIBLE USE OF HACCP IN THE PREVENTION AND CONTROL
DEVELOPMENT OF MICROBIAL GROWTH AND SURVIVAL MODELS
TECHNICAL STRATEGIES FOR DEVELOPMENT OF FORMULATED SEAFOOD PRODUCTS
WATERSOLUBLE PROTEIN PREPARATIONS FROM UNDERUTILIZED FISH SPECIES
BIOTECHNOLOGICAL METHODS FOR CONCENTRATING OMEGA3 FATTY ACIDS
SPECIES IDENTIFICATION OF SHELLFISH USING SDSPAGE ELECTROPHORESIS
FUNCTIONAL FISH PROTEIN HYDROLYSATES
ENZYME HYDROLYSIS OF FISH WASTE FOR ANIMAL FEED AND FERTILIZER
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activity addition analysis application bacteria Bloom caused cell changes Chem chemical concentration containing cooked described detection determined developed domoic acid effect enzymes Equation et al extraction factors fatty acids Figure fillets fish fish gelatin fish oil Fisheries flavor Food Food Sci frozen function growth human hydrolysis important increased industry infected inhibitors levels lipases lipid marine material means measured meat methods microbial microbiology mince muscle myosin obtained organisms oxidation Pacific Pacific whiting parasite plant potential predictive preparation present pressure problems processing properties protease protein proteinase reaction reduced relative reported Research response salmon samples seafood Shahidi shelf shellfish showed shown significant solubility species spoilage storage strength surimi Table Technol Technology temperature texture tion tissue toxins treatment values variables various whiting yield