Innovative Technologies in Seafood Processing

ISBN-13: 9780815366447 / Angielski / Twarda / 2019 / 376 str.

Yesim Ozogul

Opis

This book provides comprehensive updates on several novel process technologies used by the seafood industry and highlights their effects on product quality and safety of the treated seafood. In addition, two chapters focus on the development of safe, effective natural antimicrobials and additives used to replace synthetic alternatives.

Spis treści

1. Advances in Chilling 2. Advances in Freezing and Thawing 3. Advances in Packaging 4. Advances in Edible Films and Coatings in Aquatic Foods 5. High-Pressure Processing of Seafood 6. Irradiation Technology 7. Application of Ultrasonication in Seafood Processing 8. Pulsed Electric Field Processing 9. Innovative Dielectric Applications (Microwave and Radio Frequency) for Seafood 10. Ozone Application in Seafood Processing 11. Effect of natural Preservatives on Chemical Changes Related to Quality and Shelf-Life in Processed Aquatic Foods 12. Application of Natural Antimicrobial Strategies in Seafood Preservation 13. Sous Vide Technology 14. Nanotechnology Applications 15. Novel Thermal Sterilization Technologies in Seafood Processing 16. Advances in Discard and By-Product Processing 17. Other Innovative Technologies in Seafood Processing