Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling (Food Science and Technology) - Image 1

Price loading...

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

Name: Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling (Food Science and Technology)
Brand: CRC Press

Industrial Chemistry

Price History & Forecast

No Price Data Available

Price history will appear here once data is collected from Amazon.

Price Distribution

No price data available for histogram

Description

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.

Product Specifications

Brand: CRC Press
Format: hardcover
ASIN: 1574446223
Category: Books > Subjects > Science, Nature & Maths > Engineering & Technology > Chemical > Industrial Chemistry
Domain: Amazon UK
Release Date: 01 November 2005
Listed Since: 05 February 2007

Barcode

No barcode data available

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

Price History & Forecast

No Price Data Available

Price Distribution

Description

Product Specifications

Barcode

Similar Products You Might Like

CRC Press Trends in Fish Processing Technologies Book

Technological Processes for Marine Foods, From Water to Fork: Bioactive Compounds, Industrial Applications, and Genomics (Innovations in Agricultural & Biological Engineering)

Wiley-Blackwell Fish Processing: Sustainability and New Opportunities

Seafood Processing: Technology, Quality and Safety (IFST Advances in Food Science)

Handbook of Seafood: Quality & Safety Maintenance & Applications (Food Science and Technology)

The Seafood Industry (Osprey Title S.)

Handbook of Seafood and Seafood Products Analysis

Academic Press - Sustainable Fish Production and Processing

Safety and Quality Issues in Fish Processing (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Seafood Science: Advances in Chemistry, Technology and Applications

Food Process Engineering and Quality Assurance

Fish Processing Technology

Quality Assurance in Seafood Processing: A Practical Guide

Innovative Food Science and Emerging Technologies - CRC Press

Improving Food Quality with Novel Food Processing Technologies

Seafoods: Quality, Technology and Nutraceutical Applications

Fish Drying and Smoking: Production and Quality

Technologies in Food Processing

Seafood: Resources, Nutritional Composition, and Preservation

Innovative Food Science and Emerging Technologies: The Science Behind Health

Advances in Food Science and Technology, Volume 1

Woodhead Advances in Meat, Poultry and Seafood Packaging

Handbook of Frozen Food Processing and Packaging: 18 (Contemporary Food Engineering)

Handbook of Food Processing, Two Volume Set (Contemporary Food Engineering)