Author: Publisher:
ISBN:
Category : Seafood
Languages : en
Pages : 152
Book Description
The Advanced Seafood Handbook
Author: Handbook of Seafood Quality, Safety and Health Applications
Author: Cesarettin AlasalvarPublisher: John Wiley & Sons
ISBN: 1444347764
Category : Technology & Engineering
Languages : en
Pages : 632
Book Description
The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world. The current global focus on the connection between diet and health drives growth in the industry and offers commercial opportunities on a number of fronts. There is great interest in the beneficial effects of marine functional compounds such as omega-3 polyunsaturated fatty acids. Seafoods are well-known as low calorie foods, and research continues into the nutritional effects on, for example, obesity and heart disease. In addition, by-products of marine food processing can be used in nutraceutical applications. This book is a resource for those interested in the latest advances in the science and technology of seafood quality and safety as well as new developments in the nutritional effects and applications of marine foods. It includes chapters on the practical evaluation of seafood quality; novel approaches in preservation techniques; flavour chemistry and analysis; textural quality and measurement; packaging; the control of food-borne pathogens and seafood toxins. New research on the health-related aspects of marine food intake are covered, as well as the use of seafoods as sources of bioactives and nutraceuticals. The book is directed at scientists and technologists in academia, government laboratories and the seafood industries, including quality managers, processors and sensory scientists.
Handbook of Meat, Poultry and Seafood Quality
Author: Leo M. L. NolletPublisher: John Wiley & Sons
ISBN: 0470276541
Category : Technology & Engineering
Languages : en
Pages : 739
Book Description
The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.
Seafood Processing
Author: Ioannis S. BoziarisPublisher: John Wiley & Sons
ISBN: 1118346211
Category : Technology & Engineering
Languages : en
Pages : 516
Book Description
Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part (‘Quality and Safety Issues’), quality and safety analysis, fish and seafood authenticity and risk assessment are included.
Handbook of Seafood
Author: Ismail Yüksel GençPublisher: Nova Science Publishers
ISBN: 9781634858526
Category : Technology & Engineering
Languages : en
Pages : 375
Book Description
Editor Biography: ?smail Y�ksel Gen� is a Ph.D candidate in the Department of fishing and Processing Technology at the University of Suleyman Demirel where he has been faculty member since 2011. ?smail Y�ksel completed his M.Sc. at Suleyman Demirel University and he has been in Portugal for the research of his M.Sc. thesis. He has been in Denmark for his Ph.D thesis at Denmark Technical University (DTU) with a national grant that was provided by The Scientific and Technological Research Council of Turkey (TUBITAK). His research interests involve predictive modeling, shelf life prediction of seafood and interaction models to determine both the quality and safety of fishery products under different conditions. He has collaborated national and international projects on determination of quality and safety of seafood products, new product development and estimating the current situation of some fishery products to take precautions on quality and safety. He is still a member of scientific associations such as ISEKI-Food and International Association for Food Protection (IAFP). He has currently authored and co-authored seven peer-reviewed publications and attended more than twenty peer-reviewed national and international conferences. Book Description: Seafood and related products have an important place in the human diet; it provides for the protein needed and has a nutritional composition that has favorable health impacts on human beings. Considering the rapid increase in the world population and the demand in terms of protein needs that are provided by seafood, the necessary need to assure the quality and safety of seafood products has been prioritized. Due to nutritional composition, neutral pH, high moisture content, weak connective tissue and living environment (fresh and seawater), seafood is very perishable. Maintaining the quality and safety of seafood needs higher attention compared to other food products. This handbook compiles recent methods and applications, as well as technologies utilized to guarantee the quality and safety of various types of seafood from harvesting to the retail level. The status of emerging and hurdle technology applications, genomic, mathematical and computer-based methods, quality economics together with chemical, sensory and microbiological changes, and quality/safety of seafood products are reviewed and discussed in this book. The emphasis on less-known or under-valued species from different locales was intentional. This handbook is an abridged, streamlined but relatively comprehensive reference for food engineers and technologists, producers from the industry, and undergraduate and graduate students studying this field of academia. Target Audience: Undergraduate and graduate students from the departments of Food/seafood Engineers and technicians from food industry Academicians from the institutes and universities whose research interests lie on determination of seafood quality and safety
Fish Canning Handbook
Author: Les BrattPublisher: John Wiley & Sons
ISBN: 1444390384
Category : Technology & Engineering
Languages : en
Pages : 330
Book Description
Fish Canning Handbook Fish Canning Handbook Edited by Les Bratt Canning continues to be an extremely important form of food preservation commercially, and canned fish represents a source of relatively inexpensive, nutritious and healthy food which is stable at ambient temperatures, has long shelf life and in consequence is eminently suitable for worldwide distribution. It is vitally important that all canning operations are undertaken in keeping with the rigorous application of good manufacturing practices if the food is to be safe at the point of consumption. This demands that all personnel involved in the management and operation of cannery operations have a competent understanding of the technologies involved, including the basic requirements for container integrity and safe heat sterilisation. This book provides a source of up to date and detailed technical information for all those involved in the production of canned fish, from students thinking of entering the industry, to regulatory authorities with responsibility for official inspection, trading companies and retail organisations who purchase canned fish, as well as the manufacturers themselves. An exhaustive range of topics is covered in 15 chapters, including: the current global market; processing, packaging and storage operations; food safety and quality assurance; international legal requirements and laboratory analysis. Also available from Wiley-Blackwell Fishery Products: Quality, safety and authenticity Edited by H. Rehbein and J. Oehlenschläger ISBN 978-1-4051-4162-8 Handbook of Seafood Quality, Safety and Health Applications Edited by C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara ISBN 978-1-4051-8070-2 Fish Processing: Sustainability and new opportunities Edited by G. Hall ISBN 978-1-4051-9047-3
Seafood
Author: DKPublisher: Penguin
ISBN: 0756679850
Category : Cooking
Languages : en
Pages : 402
Book Description
Seafood is the most comprehensive, fully illustrated cookbook on seafood and freshwater fish available. It features all widely available fish and shellfish, explaining how to prepare them, how to use them in recipes inspired by the world's great cooking traditions, and the best way to cook them to bring out their flavor. Seafood also includes 300 recipes: one hundred of these are world classics, such as Coquilles St. Jacques, Thai Fish Cakes, or New England Clam Chowder, that are kept true to their roots with authentic ingredients, preparation, and cooking methods. A further 200 recipes are written with today's time-pressed cook in mind, using readily available ingredients and quick, simple methods. No other book photographs as many species of fish, has as many illustrated techniques, or explains as clearly the complex issues of ethical commercial fishing and buying responsibly. This encyclopedic guide to cooking the edible fishes of the world will have a place on the bookshelf of any chef.
FISH Handbook for Biological Wastewater Treatment
Author: Per Halkjaer NielsenPublisher: IWA Publishing
ISBN: 1843392313
Category : Science
Languages : en
Pages : 141
Book Description
The FISH Handbook for Biological Wastewater Treatment provides all the required information for the user to be able to identify and quantify important microorganisms in activated sludge and biofilms by using fluorescence in situ hybridization (FISH) and epifluorescence microscopy. It has for some years been clear that most microorganisms in biological wastewater systems cannot be reliably identified and quantified by conventional microscopy or by traditional culture-dependent methods such as plate counts. Therefore, molecular biological methods are vital and must be introduced instead of, or in addition to, conventional methods. At present, FISH is the most widely used and best tested of these methods. This handbook presents all relevant information from the literature and, based on the extensive experience of the authors, advice and recommendations are given for reliable FISH identification and quantification. The overall purpose of the book is to help scientists, consultants, students, and plant operators to get an overview of important microorganisms in biological wastewater treatment and to explain how FISH can be used for detecting and quantifying these microbes. A proper and reliable identification of dominant microorganisms is of great importance for research and new developments in the wastewater treatment industry, and it is important for optimization and troubleshooting of operational problems in present wastewater treatment plants. The book encompasses an overview of dominant microorganisms present in the wastewater treatment systems, which oligonucleotide probes (gene probes) to select for detection of these microbes by FISH, how to perform FISH (detailed protocols), how to quantify the microbes, and how to solve common problems of FISH. The book addresses several functional groups: nitrifiers, denitrifiers, polyphosphate-accumulating organisms, glycogen-accumulating organisms, bacteria involved in hydrolysis and fermentation, filamentous bacteria from bulking sludge, and scum-forming bacteria. A comprehensive collection of FISH-images showing dominant representatives of these groups helps readers to use FISH in the context of wastewater treatment.
American Catch
Author: Paul GreenbergPublisher: Penguin
ISBN: 0143127438
Category : Nature
Languages : en
Pages : 322
Book Description
INVESTIGATIVE REPORTERS & EDITORS Book Award, Finalist 2014 "A fascinating discussion of a multifaceted issue and a passionate call to action" --Kirkus From the acclaimed author of Four Fish and The Omega Principle, Paul Greenberg uncovers the tragic unraveling of the nation’s seafood supply—telling the surprising story of why Americans stopped eating from their own waters in American Catch In 2005, the United States imported five billion pounds of seafood, nearly double what we imported twenty years earlier. Bizarrely, during that same period, our seafood exports quadrupled. American Catch examines New York oysters, Gulf shrimp, and Alaskan salmon to reveal how it came to be that 91 percent of the seafood Americans eat is foreign. In the 1920s, the average New Yorker ate six hundred local oysters a year. Today, the only edible oysters lie outside city limits. Following the trail of environmental desecration, Greenberg comes to view the New York City oyster as a reminder of what is lost when local waters are not valued as a food source. Farther south, a different catastrophe threatens another seafood-rich environment. When Greenberg visits the Gulf of Mexico, he arrives expecting to learn of the Deepwater Horizon oil spill’s lingering effects on shrimpers, but instead finds that the more immediate threat to business comes from overseas. Asian-farmed shrimp—cheap, abundant, and a perfect vehicle for the frying and sauces Americans love—have flooded the American market. Finally, Greenberg visits Bristol Bay, Alaska, home to the biggest wild sockeye salmon run left in the world. A pristine, productive fishery, Bristol Bay is now at great risk: The proposed Pebble Mine project could under¬mine the very spawning grounds that make this great run possible. In his search to discover why this pre¬cious renewable resource isn’t better protected, Green¬berg encounters a shocking truth: the great majority of Alaskan salmon is sent out of the country, much of it to Asia. Sockeye salmon is one of the most nutritionally dense animal proteins on the planet, yet Americans are shipping it abroad. Despite the challenges, hope abounds. In New York, Greenberg connects an oyster restoration project with a vision for how the bivalves might save the city from rising tides. In the Gulf, shrimpers band together to offer local catch direct to consumers. And in Bristol Bay, fishermen, environmentalists, and local Alaskans gather to roadblock Pebble Mine. With American Catch, Paul Greenberg proposes a way to break the current destructive patterns of consumption and return American catch back to American eaters.
Handbook of Waste Management and Co-Product Recovery in Food Processing
Author: Keith W. WaldronPublisher: Elsevier
ISBN: 1845692527
Category : Technology & Engineering
Languages : en
Pages : 683
Book Description
The intensification of agriculture and food production in recent years has led to an increase in the production of food co-products and wastes. Their disposal by incineration or landfill is often expensive as well as environmentally sensitive. Methods to valorise unused co-products and improve the management of wastes that cannot be reused, as well as techniques to reduce the quantity of waste produced in the first place, are increasingly important to the food industry. With its distinguished editor and array of international contributors, Waste management and co-product recovery in food processing reviews the latest developments in this area and describes how they can be used to reduce waste.The first section of the book provides a concise introduction to the field with a particular focus on legislation and consumer interests, principle drivers of waste management. Part two addresses the minimisation of biowaste and the optimisation of water and energy use in food processing. The third section covers key technologies for co-product separation and recovery, such as supercritical fluid extraction and membrane filtration, as well as important issues to consider when recovering co-products, such as waste stabilisation and microbiological risk assessment. Part four offers specific examples of waste management and co-product exploitation in particular sectors such as the red meat, poultry, dairy, fish and fruit and vegetable industries. The final part of the book summarises advanced techniques, to dispose of waste products that cannot be reused, and reviews state of the art technologies for wastewater treatment.Waste management and co-product recovery in food processing is a vital reference to all those in the food processing industry concerned with waste minimisation, co-product valorisation and end waste management. - Looks at the optimisation of manufacturing procedures to decrease waste, energy and water use - Explores methods to valorise waste by co-product recovery - Considers best practice in different sectors of the food industry