Title Statements
- Full title :Innovative Technologies in Seafood Processing.
Edition Statements
- Publication Date:©2020
Publication Statements
- Publisher(s):CRC Press LLC
- Place of Publication:Milton
- Language:eng
- Publication Date:©2020
The Physical Object
- Description:1 online resource (393 pages)
Edition Identifiers
- ISBN:9781000557015, 1000557014
- oclc:on1120941178
Table of Contents
Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Preface -- Editor -- Contributors -- Chapter 1: Advances in Chilling -- Chapter 2: Advances in Freezing and Thawing -- Chapter 3: Advances in Packaging -- Chapter 4: Applications of Edible Films and Coatings in Aquatic Foods -- Chapter 5: High-Pressure Processing of Seafood -- Chapter 6: Irradiation Technology -- Chapter 7: Application of Ultrasonication in Seafood Processing -- Chapter 8: Pulsed Electric Field Processing -- Chapter 9: Innovative Dielectric Applications (Microwave and Radio Frequency) for Seafood Thawing -- Chapter 10: Ozone Application in Seafood Processing -- Chapter 11: Effect of Natural Preservatives on Chemical Changes Related to Quality and Shelf Life in Processed Aquatic Foods -- Chapter 12: Application of Natural Antimicrobial Strategies in Seafood Preservation -- Chapter 13: Sous Vide Technology -- Chapter 14: Nanotechnological Applications -- Chapter 15: Novel Thermal Sterilization Technologies in Seafood Processing -- Chapter 16: Advances in Discard and By-product Processing -- Chapter 17: Other Innovative Technologies in Seafood Processing -- Index.
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