Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Fish and Fishery Products PDF full book. Access full book title Fish and Fishery Products by Barry Leonard. Download full books in PDF and EPUB format.
Author: Barry Leonard Publisher: DIANE Publishing ISBN: 143798746X Category : Technology & Engineering Languages : en Pages : 476
Book Description
This guidance will assist processors of fish and fishery products in the development of their Hazard Analysis Critical Control Point (HACCP) plans. Processors of fish and fishery products will find info. that will help them identify hazards that are associated with their products, and help them formulate control strategies. It will help consumers understand commercial seafood safety in terms of hazards and their controls. It does not specifically address safe handling practices by consumers or by retail estab., although the concepts contained in this guidance are applicable to both. This guidance will serve as a tool to be used by fed. and state regulatory officials in the evaluation of HACCP plans for fish and fishery products. Illustrations. This is a print on demand report.
Author: Barry Leonard Publisher: DIANE Publishing ISBN: 143798746X Category : Technology & Engineering Languages : en Pages : 476
Book Description
This guidance will assist processors of fish and fishery products in the development of their Hazard Analysis Critical Control Point (HACCP) plans. Processors of fish and fishery products will find info. that will help them identify hazards that are associated with their products, and help them formulate control strategies. It will help consumers understand commercial seafood safety in terms of hazards and their controls. It does not specifically address safe handling practices by consumers or by retail estab., although the concepts contained in this guidance are applicable to both. This guidance will serve as a tool to be used by fed. and state regulatory officials in the evaluation of HACCP plans for fish and fishery products. Illustrations. This is a print on demand report.
Author: Malcolm Windsor Publisher: Wiley-Blackwell ISBN: 9780852381151 Category : Fish-meal Languages : en Pages : 187
Book Description
This book provides practical information on all the options currently available for the utilization of fish that are unsuitable for direct human consumption. The many by–products dealt with include fertilizers, animal feeds, protein concentrates for various food processes, pet food, feeds for fish farming, insulin, pearl essence, glue, gelatine, many biochemical and pharmaceutical products and chitin as well as oils for use in paint, leather treatment, lubricants and putty, caulking compounds, greases and water repellents. The book is a fascinating introduction to a major world industry and is written for a wide range of readers – fishermen, merchants, processors, animal feed manufacturers, businessmen, research workers, and administrators.
Author: Hartmut Rehbein Publisher: John Wiley & Sons ISBN: 9781444322675 Category : Technology & Engineering Languages : en Pages : 496
Book Description
Food quality and safety issues continue to dominate the press, with most food companies spending large amounts of money to ensure that the food quality and assessment procedures in place are adequate and produce good and safe food. This holds true for companies and laboratories responsible for the processing of fish into various products, those responsible for researching safe new products, and departments within other companies supporting these functions. Fishery Products brings together details of all the major methodologies used to assess the quality of fishery products in the widest sense. Subject coverage of this important book includes chapters on assessment of authenticity, and several chapters on quality assessment using various methods, such as: Texture measurement Electronic nose and tongue NMR Colour measurement This timely volume will serve as a vital tool for all those working in the processing of fishery and aquaculture products: including laboratory personnel working in regulatory bodies, food quality control personnel, food scientists, food technologists, nutritionists, seafood trade bodies, seafood labelling regulatory bodies, government food protection agencies and environmental health personnel. Libraries in research establishments and universities where food science, food technology, nutrition, aquaculture, fisheries and biological sciences are studied and taught should have copies of this important publication on their shelves.
Author: Xinjun Chen Publisher: Springer Nature ISBN: 9811533369 Category : Science Languages : en Pages : 252
Book Description
This book offers an introduction to aquaculture sciences and fisheries, discussing the concepts and basic characteristics of fisheries, fishery resources and the related industries, as well as the status of fisheries in various countries around the globe. The book also examines aquaculture, aquatic product processing and utilization, fishery information technology, and fishery economics and management, in addition to hot topics such as blue growth in fisheries, carbon sink fisheries, and global environmental changes in the context of fisheries. Given its scope, it is a valuable resource for undergraduate students in the field as well professional requiring a basic understanding of fisheries.
Author: Saleena Mathew Publisher: Springer Nature ISBN: 9813295740 Category : Technology & Engineering Languages : en Pages : 443
Book Description
This novel and informative book discusses the various aspects of seafood quality. The book is divided into 7 broad sections, each tackling a different aspect. The first section covers the general aspects relevant to the nutritional quality of the fish and the various extraction protocols for macro-/ micro-nutrients. The second section provides insights into handling and the principles of thermal and non-thermal processing techniques for commercially important fishery products. The quality standards and safety concerns in the seafood industry and consumption are discussed in this section. The freshness indices of the processed products including biochemical, microbiological and toxicological characteristics are also included. The third section discusses the physico-chemical characteristics and quality parameters of potable water/ ice. The fourth section includes the quality assessment of various toxicants related to seafood products. The fifth section deals with the specific aspects such as principle, instrument and procedures of conventional and novel analytical instruments relevant to the seafood industry. The sixth section deals with the seafood waste management including solid and liquid seafood wastes. Presently, there is a great awareness regarding environmental sustainable processing/ preservation techniques. The final chapter discusses the bioactive compounds from under-utilized marine sources showing pharmaceutical/ nutraceutical applications.
Author: Se-Kwon Kim Publisher: Springer Science & Business Media ISBN: 1461495903 Category : Technology & Engineering Languages : en Pages : 593
Book Description
The seafood processing industry produces a large amount of by-products that usually consist of bioactive materials such as proteins, enzymes, fatty acids, and biopolymers. These by-products are often underutilized or wasted, even though they have been shown to have biotechnological, nutritional, pharmaceutical, and biomedical applications. For example, by-products derived from crustaceans and algae have been successfully applied in place of collagen and gelatin in food, cosmetics, drug delivery, and tissue engineering. Divided into four parts and consisting of twenty-seven chapters, this book discusses seafood by-product development, isolation, and characterization, and demonstrates the importance of seafood by-products for the pharmaceutical, nutraceutical, and biomedical industries.
Author: Benjamin K. Simpson Publisher: John Wiley & Sons ISBN: 1119383978 Category : Technology & Engineering Languages : en Pages : 738
Book Description
Ranging from biofuels to building materials, and from cosmetics to pharmaceuticals, the list of products that may be manufactured using discards from farming and fishery operations is extensive. Byproducts from Agriculture and Fisheries examines the procedures and technologies involved in this process of reconstitution, taking an environmentally aware approach as it explores the developing role of value-added byproducts in the spheres of food security, waste management, and climate control. An international group of authors contributes engaging and insightful chapters on a wide selection of animal and plant byproducts, discussing the practical business of byproduct recovery within the vital contexts of shifting socio-economic concerns and the emergence of green chemistry. This important text: Covers recent developments, current research, and emerging technologies in the fields of byproduct recovery and utilization Explores potential opportunities for future research and the prospective socioeconomic benefits of green waste management Includes detailed descriptions of procedures for the transformation of the wastes into of value-added food and non-food products With its combination of practical instruction and broader commentary, Byproducts from Agriculture and Fisheries offers essential insight and expertise to all students and professionals working in agriculture, environmental science, food science, and any other field concerned with sustainable resources.
Author: William F. Royce Publisher: Elsevier ISBN: 0080535038 Category : Technology & Engineering Languages : en Pages : 461
Book Description
Revised and updated, Royce's Introduction to the Practice of Fishery Science is a classic text. With a new chapter on aquaculture, this book provides the background for a first course in fishery science. Intentionally focused on the practical and professional requirements of careers in the management and maintenance of fisheries, this text will be useful to students as well as to established professionals.
Author: Barry Leonard
Author: Barry Leonard
Author: Malcolm Windsor
Author: Hartmut Rehbein
Author: Xinjun Chen
Author: Saleena Mathew
Author: Se-Kwon Kim
Author: Benjamin K. Simpson
Author: Joe M. Regenstein
Author: William F. Royce
Author: K. K. Balachandran