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Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling (Food Science and Technology) epub ebook

by Vazhiyil Venugopal

Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling (Food Science and Technology) epub ebook

Author: Vazhiyil Venugopal
Category: Nature & Ecology
Language: English
Publisher: CRC Press; 1 edition (November 1, 2005)
Pages: 504 pages
ISBN: 1574446223
ISBN13: 978-1574446227
Rating: 4.1
Votes: 644
Other formats: doc docx lrf mobi


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Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging, Cook-Chilling and Other Methods focuses on novel and emerging technologies . SubjectsFood Science & Technology. Value addition techniques can not only help satisfy the rising consumer demand for processed fishery products but also enhanc. Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling. Availability, Consumption Pattern, Trade, and Need for Value Addition. Postharvest Quality Changes and Safety Hazards. Bulk Handling and Chilling.

Seafood Technology Book from . Seafood Processing Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling by Vazhiyil Venugopal. Seafood Processing focuses on novel and emerging technologies leveraged for the value addition of fish and fishery products from marine, freshwater, and aquacultured sources. Features: Addresses the current status of the international fish industry. Explores and compares the various value-addition technologies with great detail. Includes nearly one hundred highly informative tables, as well as an exhaustive listing of useful references.

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Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling (Food Science and Technology). 1 Mb. Marine Polysaccharides: Food Applications.

Seafood processing: Adding value through quick freezing, retortable packaging, and cook-chilling. The sorption behaviour and flavour-scalping potential of selected packaging films in contact with food simulant liquids (FSLs) (ethanol and acetic acid solutions) were evaluated after high-pressure processing (HPP). The films used were monolayer polypropylene (PP), a multilayer (thylene vinyl : PE/nylon/EVOH/PE), film and a metallized (polyethylene ne–vinyl acetate/linear low-density polyethylene: metallized PET/EVA/LLDPE) material.

Seafood Processing Adding Value Through Quick Freezing, Retortable Packaging, and Cook-Chilling.

Seafood Proc Adding Value Venugopal Taylor&Francis 9781574446227 : The international fishing industry is in danger of stagnation if it continues to ignore . Seafood Proc Adding Value, Venugopal. Варианты приобретения. Кол-во: о цене Наличие: Отсутствует.

Seafood Proc Adding Value Venugopal Taylor&Francis 9781574446227 : The international fishing industry is in danger of stagnation if it continues to ignore consumer demands. Возможна поставка под заказ. При оформлении заказа до: 17 янв 2020 Ориентировочная дата поставки: Середина Февраля При условии наличия книги у поставщика.

With global fish production falling behind demand, the aquaculture of selected species has become an effective method to augment fish availability. Unlike natural species, however, cultured fish have limited consumer appeal. Value addition techniques can not only help satisfy the rising consumer demand for processed fishery products but also enhance the acceptability of aquacultured fishery products and help many countries develop their international seafood trade.

Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging, Cook-Chilling and Other Methods  focuses on novel and emerging technologies leveraged for the value addition of fish and fishery products from marine, freshwater, and aquacultured sources. The book begins with discussions on the current global status of seafood and the special problems faced by the commodity, namely high perishability and environmental hazards, which need to be addressed prior to process development. It also details the bulk handling and chilling of fishery products, devotes chapters to each of the different technologies used to enhance the value addition, describes the nutritional value of fishery products, and provides an appendix that offers specialized information with respect to the industry. 

Concentrating on the most modern and efficient techniques available for value addition, Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging, Cook-Chilling and Other Methods is a comprehensive and informative book that presents both the merits and limitations of these techniques, giving future direction in process developments for seafood processing.

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