Advances in Fish Processing Technologies
portes grátis
Advances in Fish Processing Technologies
Preservation, Waste Utilization, and Safety Assurance
Majumder, Ranendra K.; Balange, Amjad K.
Apple Academic Press Inc.
02/2023
524
Dura
Inglês
9781774911075
15 a 20 dias
1180
Descrição não disponível.
PART I: ADVANCES IN FISH PRESERVATION, PROCESSING, AND PACKAGING TECHNOLOGIES 1. Advancement in Fish Processing Technology: The Indian Scenario 2. Surimi and Surimi-Based Products 3. Freezing of Fish and Fishery Products: Basics and Advancements 4. Emerging Fish Processing and Packaging Technologies: An Overview 5. Utilization of Low-Cost Fish through Restructured Product-Based Technologies 6. Hydrocolloids: Application in Fish Processing to Improve Mechanical and Functional Properties of Fish Products 7. Edible Packaging for Fish Preservation: Fundamentals and Applications 8. Disruptive Technologies: Its Scope in Seafood Processing and Traceability of Fish Products 9. Secondary Raw Material and Low-Cost Fish for Fish Meal Production and Its Implications in the Animal Feed Industry PART II: SEAFOOD COMPOSITION AND SCOPE OF DEVELOPING HIGH-VALUE PRODUCTS 10. Marine Fish Fatty Acids: Variation in Fatty Acid Profiles of Pelagic and Demersal Fishes 11. Endogenous Enzymes: Their Roles in Quality of Fish/Shellfish and Their Products 12. Green Technologies for Developing High-Value Novel Marine Nutraceuticals: Scope and Innovations PART III: UTILIZATION OF FISH PROCESSING WASTES 13. Fish Wastes: Present Status of Utilization and Scope of Valorization 14. Production of Omega-3 Capsules from Fish Offal: Recycling of Resources for Sustainable Production and Consumption 15. Bioactive and Functional Nutraceuticals from Shrimp Processing Wastes 16. Edible Packaging from Fishery Waste: A Future Prospective PART IV: EMERGING SEAFOOD SAFETY CONCERN AND QUALITY MANAGEMENT 17. Antimicrobial Resistant Bacteria: An Emerging Seafood Safety Concern 18. Emerging Pathogens of Public Health Significance Associated with Seafood 19. Understanding Food Safety in Fish and Fishery Products 20. Developments in Safety and Quality Management of Fish and Fishery Products PART V: ENTREPRENEURSHIP DEVELOPMENT IN THE FISH PROCESSING SECTOR 21. Entrepreneurship Initiatives in the Fisheries Post Harvest Sector Through the Agribusiness Incubation Program
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Fish Processing Technologies;Moisture Content;Surimi Gel;Fish Mince;Fish Sausage;Fish Processing Waste;HPP;Supercritical Fluid Extraction;Fish Ensilage;Edible Packaging;Map;Myofibrillar Proteins;Ohmic Heating;Fish Meal;PUFA;Fish Waste;Konjac Glucomannan;HACCP System;ESBL;Antimicrobial Resistance;Threadfin Breams;Air Blast Freezing;Biogenic Amines;Fishery Products;Food Safety Modern-ization Act
PART I: ADVANCES IN FISH PRESERVATION, PROCESSING, AND PACKAGING TECHNOLOGIES 1. Advancement in Fish Processing Technology: The Indian Scenario 2. Surimi and Surimi-Based Products 3. Freezing of Fish and Fishery Products: Basics and Advancements 4. Emerging Fish Processing and Packaging Technologies: An Overview 5. Utilization of Low-Cost Fish through Restructured Product-Based Technologies 6. Hydrocolloids: Application in Fish Processing to Improve Mechanical and Functional Properties of Fish Products 7. Edible Packaging for Fish Preservation: Fundamentals and Applications 8. Disruptive Technologies: Its Scope in Seafood Processing and Traceability of Fish Products 9. Secondary Raw Material and Low-Cost Fish for Fish Meal Production and Its Implications in the Animal Feed Industry PART II: SEAFOOD COMPOSITION AND SCOPE OF DEVELOPING HIGH-VALUE PRODUCTS 10. Marine Fish Fatty Acids: Variation in Fatty Acid Profiles of Pelagic and Demersal Fishes 11. Endogenous Enzymes: Their Roles in Quality of Fish/Shellfish and Their Products 12. Green Technologies for Developing High-Value Novel Marine Nutraceuticals: Scope and Innovations PART III: UTILIZATION OF FISH PROCESSING WASTES 13. Fish Wastes: Present Status of Utilization and Scope of Valorization 14. Production of Omega-3 Capsules from Fish Offal: Recycling of Resources for Sustainable Production and Consumption 15. Bioactive and Functional Nutraceuticals from Shrimp Processing Wastes 16. Edible Packaging from Fishery Waste: A Future Prospective PART IV: EMERGING SEAFOOD SAFETY CONCERN AND QUALITY MANAGEMENT 17. Antimicrobial Resistant Bacteria: An Emerging Seafood Safety Concern 18. Emerging Pathogens of Public Health Significance Associated with Seafood 19. Understanding Food Safety in Fish and Fishery Products 20. Developments in Safety and Quality Management of Fish and Fishery Products PART V: ENTREPRENEURSHIP DEVELOPMENT IN THE FISH PROCESSING SECTOR 21. Entrepreneurship Initiatives in the Fisheries Post Harvest Sector Through the Agribusiness Incubation Program
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Fish Processing Technologies;Moisture Content;Surimi Gel;Fish Mince;Fish Sausage;Fish Processing Waste;HPP;Supercritical Fluid Extraction;Fish Ensilage;Edible Packaging;Map;Myofibrillar Proteins;Ohmic Heating;Fish Meal;PUFA;Fish Waste;Konjac Glucomannan;HACCP System;ESBL;Antimicrobial Resistance;Threadfin Breams;Air Blast Freezing;Biogenic Amines;Fishery Products;Food Safety Modern-ization Act
