Fish And Fishery Products
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Author |
: Barry Leonard |
Publisher |
: DIANE Publishing |
Total Pages |
: 476 |
Release |
: 2011-08 |
ISBN-10 |
: 9781437987461 |
ISBN-13 |
: 143798746X |
Rating |
: 4/5 (61 Downloads) |
Synopsis Fish and Fishery Products by : Barry Leonard
This guidance will assist processors of fish and fishery products in the development of their Hazard Analysis Critical Control Point (HACCP) plans. Processors of fish and fishery products will find info. that will help them identify hazards that are associated with their products, and help them formulate control strategies. It will help consumers understand commercial seafood safety in terms of hazards and their controls. It does not specifically address safe handling practices by consumers or by retail estab., although the concepts contained in this guidance are applicable to both. This guidance will serve as a tool to be used by fed. and state regulatory officials in the evaluation of HACCP plans for fish and fishery products. Illustrations. This is a print on demand report.
Author |
: Saleena Mathew |
Publisher |
: Springer Nature |
Total Pages |
: 443 |
Release |
: 2019-11-06 |
ISBN-10 |
: 9789813295742 |
ISBN-13 |
: 9813295740 |
Rating |
: 4/5 (42 Downloads) |
Synopsis Fish and Fishery Products Analysis by : Saleena Mathew
This novel and informative book discusses the various aspects of seafood quality. The book is divided into 7 broad sections, each tackling a different aspect. The first section covers the general aspects relevant to the nutritional quality of the fish and the various extraction protocols for macro-/ micro-nutrients. The second section provides insights into handling and the principles of thermal and non-thermal processing techniques for commercially important fishery products. The quality standards and safety concerns in the seafood industry and consumption are discussed in this section. The freshness indices of the processed products including biochemical, microbiological and toxicological characteristics are also included. The third section discusses the physico-chemical characteristics and quality parameters of potable water/ ice. The fourth section includes the quality assessment of various toxicants related to seafood products. The fifth section deals with the specific aspects such as principle, instrument and procedures of conventional and novel analytical instruments relevant to the seafood industry. The sixth section deals with the seafood waste management including solid and liquid seafood wastes. Presently, there is a great awareness regarding environmental sustainable processing/ preservation techniques. The final chapter discusses the bioactive compounds from under-utilized marine sources showing pharmaceutical/ nutraceutical applications.
Author |
: Hartmut Rehbein |
Publisher |
: John Wiley & Sons |
Total Pages |
: 496 |
Release |
: 2009-11-16 |
ISBN-10 |
: 1444322672 |
ISBN-13 |
: 9781444322675 |
Rating |
: 4/5 (72 Downloads) |
Synopsis Fishery Products by : Hartmut Rehbein
Food quality and safety issues continue to dominate the press, with most food companies spending large amounts of money to ensure that the food quality and assessment procedures in place are adequate and produce good and safe food. This holds true for companies and laboratories responsible for the processing of fish into various products, those responsible for researching safe new products, and departments within other companies supporting these functions. Fishery Products brings together details of all the major methodologies used to assess the quality of fishery products in the widest sense. Subject coverage of this important book includes chapters on assessment of authenticity, and several chapters on quality assessment using various methods, such as: Texture measurement Electronic nose and tongue NMR Colour measurement This timely volume will serve as a vital tool for all those working in the processing of fishery and aquaculture products: including laboratory personnel working in regulatory bodies, food quality control personnel, food scientists, food technologists, nutritionists, seafood trade bodies, seafood labelling regulatory bodies, government food protection agencies and environmental health personnel. Libraries in research establishments and universities where food science, food technology, nutrition, aquaculture, fisheries and biological sciences are studied and taught should have copies of this important publication on their shelves.
Author |
: |
Publisher |
: |
Total Pages |
: 18 |
Release |
: 19?? |
ISBN-10 |
: PSU:000051635909 |
ISBN-13 |
: |
Rating |
: 4/5 (09 Downloads) |
Synopsis Imports and Exports of Fishery Products, Annual Summary by :
Author |
: Linda Ankenman Granata |
Publisher |
: John Wiley & Sons |
Total Pages |
: 489 |
Release |
: 2012-02-08 |
ISBN-10 |
: 9781118229538 |
ISBN-13 |
: 1118229533 |
Rating |
: 4/5 (38 Downloads) |
Synopsis The Seafood Industry by : Linda Ankenman Granata
The Seafood Industry: Species, Products, Processing, and Safety, Second Edition is a completely updated and contemporary revision of Flick and Martin’s classic publication, The Seafood Industry. Covering all aspects of the commercial fish and shellfish industries – from harvest through consumption – the book thoroughly describes the commercial fishery of the western hemisphere. The international audience will also find the coverage accessible because, although species and regulations may differ, the techniques described are similar worldwide,. The second edition contains a significant expansion of the material included in the first edition. Examples include: high pressure processing; inclusion of additional major crustacean species of commerce; fishery centers and development programs; handling methods on fishing vessels; and new chapters on Toxins, Allergies, and Sensitivities; Composition and Quality; and Risk Management and HACCP; and Processing Fin Fish. The Seafood Industry: Species, Products, Processing, and Safety, comprehensive in scope and current with today’s issues, will prove to be a great asset to any industry professional or seafood technologist working in the field.
Author |
: Ioannis S. Boziaris |
Publisher |
: John Wiley & Sons |
Total Pages |
: 516 |
Release |
: 2014-02-03 |
ISBN-10 |
: 9781118346211 |
ISBN-13 |
: 1118346211 |
Rating |
: 4/5 (11 Downloads) |
Synopsis Seafood Processing by : Ioannis S. Boziaris
Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part (‘Quality and Safety Issues’), quality and safety analysis, fish and seafood authenticity and risk assessment are included.
Author |
: World Health Organization |
Publisher |
: World Health Organization |
Total Pages |
: 372 |
Release |
: 2020-10-15 |
ISBN-10 |
: 9789240013179 |
ISBN-13 |
: 9240013172 |
Rating |
: 4/5 (79 Downloads) |
Synopsis Code of practice for fish and fishery products by : World Health Organization
Author |
: Se-Kwon Kim |
Publisher |
: Springer Science & Business Media |
Total Pages |
: 593 |
Release |
: 2014-04-08 |
ISBN-10 |
: 9781461495901 |
ISBN-13 |
: 1461495903 |
Rating |
: 4/5 (01 Downloads) |
Synopsis Seafood Processing By-Products by : Se-Kwon Kim
The seafood processing industry produces a large amount of by-products that usually consist of bioactive materials such as proteins, enzymes, fatty acids, and biopolymers. These by-products are often underutilized or wasted, even though they have been shown to have biotechnological, nutritional, pharmaceutical, and biomedical applications. For example, by-products derived from crustaceans and algae have been successfully applied in place of collagen and gelatin in food, cosmetics, drug delivery, and tissue engineering. Divided into four parts and consisting of twenty-seven chapters, this book discusses seafood by-product development, isolation, and characterization, and demonstrates the importance of seafood by-products for the pharmaceutical, nutraceutical, and biomedical industries.
Author |
: A. Ruiter |
Publisher |
: Oxford University Press, USA |
Total Pages |
: 408 |
Release |
: 1995 |
ISBN-10 |
: UCSD:31822020612180 |
ISBN-13 |
: |
Rating |
: 4/5 (80 Downloads) |
Synopsis Fish and Fishery Products by : A. Ruiter
Fish and fishery products represent major sources of protein and other nutrients for a large proportion of the world's population. They are also used to a significant extent in animal feeds. This book, written by authors from Europe, the USA and Canada, provides an overview of the chemistry, nutritive value, hygiene and preservation of fish and its products. Thus there are chapters on the composition and nutritive value of fish proteins and other nitrogenous compounds, of fish and shellfish lipids and of fish vitamins and minerals. These are followed by chapters on quality and deterioration, hygienic aspects and contaminants. Cooling and freezing, the most important methods for extending the shelf-life of fish, are then reviewed. Preserved fishery products, including dried, salted, smoked and canned fish are discussed before the final chapter on fish meal and oil, which are shown to be more than just by-products. The book is aimed at advanced students of food science and of human and animal nutrition, as well as professionals such as food inspectors.
Author |
: United States. Congress. Senate. Committee on Commerce. Consumer Subcommittee |
Publisher |
: |
Total Pages |
: 398 |
Release |
: 1968 |
ISBN-10 |
: LOC:00101218685 |
ISBN-13 |
: |
Rating |
: 4/5 (85 Downloads) |
Synopsis Wholesome Fish and Fishery Products Act and Assistance Needed to Implement it by : United States. Congress. Senate. Committee on Commerce. Consumer Subcommittee
Committee Serial No. 90-76. Considers S. 2958, and similar S. 3064, H.R. 15155, and H.R. 15491, to provide for Federal financial and technical assistance to the fishing industry in order for it to achieve the standards of the Wholesome Fish and Fishery Products Act.