Seafood Quality and Safety: Advances in the New MillenniumFereidoon Shahidi, Benjamin K. Simpson DEStech Publications, Inc, 2004 - 381 Seiten New research and development in biotechnology, microbiology, computer modeling and advanced analytical techniques has led to improvements in processing and product safety. This new book provides extensive new information on these developments, as well as research directions and challenges for the future. |
Inhalt
TECHNICAL POSSIBILITIES FOR INTRODUCING | 31 |
Contents | 57 |
ENHANCEMENT OF PROFITABILITY PERSPECTIVES | 61 |
QIM A TOOL FOR DETERMINATION OF FISH FRESHNESS | 81 |
HIGH PRESSURE PROCESSING OF SEAFOOD | 91 |
INTERACTION BETWEEN RAW MATERIAL CHARACTERISTICS | 111 |
MODELING HEAT AND MOISTURE TRANSFER DURING | 129 |
EFFECT OF PRESSURESHIFT FREEZING OF CARP | 139 |
CHITOSAN FILM IN SEAFOOD QUALITY PRESERVATION | 223 |
EMULSION STABILIZING PROPERTIES OF CHITOSAN | 233 |
CHITOSAN MODIFICATIONS FOR PHARMACEUTICAL | 251 |
ECONOMICS OF CHITIN CHITOSAN AND CAROTENO | 259 |
CHROMATOGRAPHIC METHOD FOR SIMULTANEOUS | 275 |
AN OVERVIEW OF POSTHARVEST TREATMENTS | 303 |
MICROBIAL QUALITY OF CULTURED NEWFOUNDLAND | 317 |
IDENTIFICATION OF SPOILAGE MICROORGANISMS | 337 |
INDICATORS | 155 |
STUDY OF COLDSOLUBLE METHYLATED AGARS | 177 |
SHRIMP ENHANCEMENT POTENTIAL | 195 |
HEAVY METAL CONTAMINATED LEACHATE | 203 |
ISOLATION OF BACTERIOCINPRODUCING LACTIC ACID | 355 |
RESEARCH CHALLENGES AND FUTURE TRENDS | 369 |
Häufige Begriffe und Wortgruppen
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