Nilesh Nirmal - Böcker
1 410 kr
Skickas inom 7-10 vardagar
Postharvest Technologies and Quality Control of Shrimp provides the most updated and comprehensive knowledge on conventional chemical additives, novel natural preservatives, innovative technologies, and packaging solutions employed to enhance the quality and safety of shrimp and shrimp products. The book disseminates current developments in natural preservatives as well as advancements in new technologies to extend the shelf-life of shrimp and their products during different storage conditions. Edited by experts in the field of fisheries and seafood science, this book provides its readership with a broad overview of shrimp postharvest quality losses.The authors have gathered a wealth of recent information and guidance on the utilization of natural preservatives and novel technologies for the quality control of shrimp. Subsequent chapters discuss the impact of handling, processing, and storage on shrimp postharvest quality, followed by various preservatives and technologies employed to retard described quality losses. The book concludes with a discussion of safety and regulation issues related to food additives.
Addresses the most vulnerable and critical issues in shrimp postharvest quality controlDiscusses the application of various preservatives to enhance the quality control of shrimp and their side effectsProvides and explains novel technologies, including smart packaging, cold plasma technology, and more in the shelf-life extension of shrimp and shrimp productsOutlines the safety, regulation, and environmental impact of natural preservatives and novel technologies in the area
Fish Protein Hydrolysates
From Production to Food and Nutraceutical Industry Applications
1 727 kr
Skickas inom 7-10 vardagar
Fish Protein Hydrolysates: From Production to Food and Nutraceutical Industry Applications provides the most updated and comprehensive knowledge on fish protein hydrolysate production using a variety of innovative processing techniques and technologies. This book highlights various biological activities and health benefits of fish protein hydrolysates, their food and nutraceutical industry applications, and associated safety concerns.Written by international experts in the field of fisheries and seafood processing, this book provides its readership with a wealth of recent developments and guidance on each production method, including current and emerging technologies. This book discusses the defatting and debittering aspects of fish protein hydrolysates, purification methods, trends in food product development, food and feed applications, and more. Most importantly, this book provides real-time industrial scale-up process, commercialization, safety, and regulatory issue of fish protein hydrolysate as a food ingredient.Fish Protein Hydrolysates: From Production to Food and Nutraceutical Industry Applications is a valuable resource for fish processing industries, researchers, or scientists to update their knowledge on production techniques, bittering issues of fish protein hydrolysates, and scale-up processes. In addition, this is a valuable source for academic scholars and students to keep up to date with the current changes and improvements in fish protein hydrolysate production and applications in the food industry.
Provides methods to utilize low-value fish discards and minimize seafood processing wasteDiscusses current technologies and the impact of different processing parameters on fish protein hydrolysate productionExplains the de-bittering process, functional properties, bioactivities, food applications, and health benefits of fish protein hydrolysatesOutlines food safety concerns and regulation of fish protein hydrolysate as a food ingredient