Seafood Quality and Safety: Advances in the New Millennium

Cover
Fereidoon 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.
 

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Inhalt

Contents
20
TECHNICAL POSSIBILITIES FOR INTRODUCING
31
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
HEAVY METAL CONTAMINATED LEACHATE
203
CHITOSAN FILM IN SEAFOOD QUALITY PRESERVATION
223
EMULSION STABILIZING PROPERTIES OF CHITOSAN
233
CHITOSAN MODIFICATIONS FOR PHARMACEUTICAL
251
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
ISOLATION OF BACTERIOCINPRODUCING LACTIC ACID
355
RESEARCH CHALLENGES AND FUTURE TRENDS
369
Urheberrecht

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Seite 23 - Methods and apparatus for extending the shelf life of fluid food products', US Patent 4,695,472.
Seite 26 - Technologic, 28, 564-568. Qin BL, Pothakamury UR, Barbosa-Canovas GV, Swanson BG (1996) Nonthermal pasteurization of liquid foods using high-intensity pulsed electric fields.

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