Trends in fish processing technologies

Trends in fish processing technologies

by Borda, Daniela

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Title Statements

  • Full title :Trends in fish processing technologies / edited by Daniela Borda, Anca I. Nicolau, Peter Raspor.

Edition Statements

  • Publication Date:2018.
  • Edition:1st ed

Publication Statements

  • Publisher(s):CRC Press
  • Place of Publication:Boca Raton, Florida
  • Language:eng
  • Publication Date:2018.

The Physical Object

  • Description:1 online resource (356 pages) : : illustrations

Edition Identifiers

  • ISBN:9781498729185, 1498729185
  • oclc:on1097129153
  • LC Classification:SH335
  • Dewey Decimal:664.94

Table of Contents

"Cover" -- "Half Title" -- "Title Page" -- "Copyright Page" -- "Table of Contents" -- "Series Preface " -- "Contemporary Food Engineering " -- "Preface " -- "Series Editor " -- "Editors " -- "Contributors " -- "Introduction " -- "Fish and Technology for the Future " -- "Chapter 1: Recent Advances in Seafood Technology " -- "1.1 Introduction " -- "1.2 Processing Technologies " -- "1.2.1 Heat Processing " -- "1.2.1.1 Thermal-Assisted Processes " -- "1.2.2 Curing " -- "1.2.2.1 Salting " -- "1.2.2.2 Smoking " -- "1.2.3 Drying " -- "1.2.4 Chilling " -- "1.2.5 Freezing " -- "1.2.5.1 Pressure Shift Freezing " -- "1.2.5.2 Impingement Freezing " -- "1.2.5.3 Magnetic Freezing " -- "1.2.5.4 Hydrofluidization Freezing " -- "1.2.6 Frozen Storage " -- "1.2.7 Thawing " -- "1.2.7.1 High-Power Ultrasound Method " -- "1.2.7.2 Low-Frequency Acoustic Thawing " -- "1.2.7.3 Pressure-Assisted Thawing " -- "1.2.8 Packaging " -- "1.2.8.1 Active Packaging " -- "1.2.8.2 Intelligent Packaging " -- "1.2.8.3 Edible Coatings and Films " -- "1.2.9 Seafood Proteins " -- "1.2.9.1 Surimi Gelation " -- "1.2.9.2 Hydrolysates and Peptides " -- "1.3 Quality Assessment " -- "1.3.1 Sensory Methods " -- "1.3.2 Chemical M…

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Subjects

Fishery processing Fishery technology Pêches -- Technologie Produits de la pêche -- Traitement

Writers

Borda, Daniela Borda, Daniela Nicolau, Anca I. Raspor, Peter

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