Seafoods: Chemistry, Processing Technology and Quality

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Biology and other natural sciences - Plants: Agriculture and Forestry
Seafoods: Chemistry, Processing...

Seafoods: Chemistry, Processing Technology and Quality

Fereidoon Shahidi, J.R. Botta

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This book examines chemical processes and interactions found in seafood and discusses the processing techniques used, in relation to quality and sensory assessment. The processing and use of seafood by-products is also covered.

درجه (قاطیغوری(:

Biology and other natural sciences - Plants: Agriculture and Forestry

کال:

2012

خپرونه:

Softcover reprint of the original 1st ed. 1994

خپرندویه اداره:

Springer

ژبه:

english

صفحه:

342

ISBN 10:

1461359139

ISBN 13:

9781461359135

فایل:

PDF, 47.76 MB

IPFS:

,

english, 2012

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ممکن تاسی علاقمند شی

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

Yesim Ozogul (Editor) — Innovative Technologies in Seafood Processing

Linda Ankenman Granata, George J. Flick Jr., Roy E. Martin — The Seafood Industry: Species, Products, Processing, and Safety, Second Edition

H. Allan Bremner — Safety and Quality Issues in Fish Processing

Luis M. Botana — Seafood and Freshwater Toxins: Pharmacology, Physiology, and Detection, Second Edition

Yvonne Marene Jones, David D. Kitts, Fereidoon Shahidi — Seafood Safety, Processing, and Biotechnology

Ioannis S. Boziaris — Seafood Processing: Technology, Quality and Safety

Mohammad Latiful Bari, Kōji Yamazaki — Seafood Safety and Quality

Daniela Borda, Anca I. Nicolau, Peter Raspor — Trends in Fish Processing Technologies

Cesarettin Alasalvar, Kazuo Miyashita, Fereidoon Shahidi, Udaya Wanasundara — Handbook of Seafood Quality, Safety and Health Applications

George Hall — Fish Processing: Sustainability and New Opportunities

Leo M.L. Nollet, Fidel Toldra — Handbook of Seafood and Seafood Products Analysis.

Jae W. Park — Surimi and Surimi Seafood, Third Edition

Ismail Yüksel Genç, Eduardo Esteves, Abdullah Diler — Handbook of Seafood: Quality and Safety Maintenance and Applications

Rhea Fernandes — Microbiology Handbook: Fish and Seafood

J. B. Luten, C. Jacobsen, K. Bekaert, A. Saebo, J. Oehlenschlager — Seafood Research From Fish To Dish: Quality, Safety and Processing of Wild and Farmed Fish

Roy E. Martin, Emily Paine Carter, Jr., George J. Flick, Lynn M. Davis — Marine and Freshwater Products Handbook

Whittle K., Howgate P. — Glossary of Fish Technology

N.A. Michael Eskin, Fereidoon Shahidi — Biochemistry of Foods

George M. Pigott, Barbara Tucker — Seafood: Effects of Technology on Nutrition

Zdzislaw Z. E. Sikorski (Editor); Anna Kolakowska (Editor) — Chemical, Biological, and Functional Aspects of Food Lipids

Leo M. L. Nollet (editor), Terri Boylston (associate editor), Feng Chen (associate editor), Patti Coggins (associate editor), Grethe Hydlig (associate editor), L. H. McKee (associate editor), Chris Kerth (associate editor) — Handbook of meat, poultry and seafood quality

Norman F. Haard, Benjamin K. Simpson — Seafood Enzymes: Utilization and Influence on Postharvest Seafood Quality

Fereidoon Shahidi — Flavor of Meat, Meat Products and Seafoods

Y.H. Hui, Wai-Kit Nip, Leo M.L. Nollet PhD, Gopinadhan Paliyath Ph.D., Benjamin K. Simpson — Food Biochemistry And Food Processing

Hordur G. Kristinsson — Antioxidants and Functional Components in Aquatic Foods

Leo M.L. Nollet, Terri Boylston, Feng Chen, Patti C. Coggins, Maria Beatriz Gloria, Grethe Hyldig, Chris R. Kerth, Lisa H. McKee, Y.H. Hui — Handbook of meat, poultry and seafood quality

Norman F. Haard, Benjamin K. Simpson — Seafood Enzymes: Utilization and Influence On Postharvest Seafood Quality

Fereidoon Shahidi and Keith R. Cadwallader (Eds.) — Flavor and Lipid Chemistry of Seafoods

Joseph Kerry, J. Kerry, David Ledward — Meat processing: improving quality

Fidel Toldrá, Leo Nollet — Handbook of Seafood and Seafood Products Analysis

Rabinarayan Mishra — Handbook on Fish Processing and Preservation

Nalan Gokoglu, Pinar Yerlikaya — Seafood Chilling, Refrigeration and Freezing: Science and Technology

Rituparna Banerjee, Arun K. Verma, Mohammed Wasim Siddiqui — Natural antioxidants : applications in foods of animal origin

Hartmut Rehbein, Jorg Oehlenschlager — Fishery Products: Quality, Safety and Authenticity

Torger Borresen — Improving Seafood Products for the Consumer

Zdzisław E Sikorski; Anna Kołakowska — Chemical, biological, and functional aspects of food lipids

F. Shahidi (auth.), Fereidoon Shahidi (eds.) — Flavor of Meat and Meat Products

F. Shahidi (auth.), Fereidoon Shahidi, J. Richard Botta (eds.) — Seafoods: Chemistry, Processing Technology and Quality

Zdzisław E. Sikorski, Bonnie Sun Pan (auth.), Zdzisław E. Sikorski Ph.D., D.Sc.,, Bonnie Sun Pan Ph.D., Fereidoon Shahidi Ph.D. (eds.) — Seafood Proteins

Zdzislaw E. Sikorski, Anna Kolakowska — Chemical and Functional Properties of Food Lipids (Chemical & Functional Properties of Food Components)

Ranendra K. Majumder, Amjad K. Balange — Advances in Fish Processing Technologies : Preservation, Waste Utilization, and Safety Assurance

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