Seafood Safety, Processing, and Biotechnology
1st Edition
Published on 23. May 1997
Book
Hardback
278 pages
978-1-56676-573-2 (ISBN)
Description
Research and development of seafood continues to be productive in terms of new and improved products for both food and non-food purposes. The use of biotechnology, microbiology, computer modeling and advanced analytical techniques has led to improvements in processing and product safety. This recent book provides extensive new information on these developments.
The 25 reports were prepared by food scientists specializing in seafood. The reports are well illustrated with numerous schematics and some micrographs. Extensive reference data is provided in tables and graphs.
The 25 reports were prepared by food scientists specializing in seafood. The reports are well illustrated with numerous schematics and some micrographs. Extensive reference data is provided in tables and graphs.
More details
Language
English
Place of publication
Bosa Roca
United States
Publishing group
Taylor & Francis Inc
Target group
College/higher education
Professional and scholarly
Professional
Dimensions
Height: 280 mm
Width: 210 mm
Weight
670 gr
ISBN-13
978-1-56676-573-2 (9781566765732)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Fereidoon Shahidi | Yvonne M. Jones | David Kitts
Seafood Safety, Processing, and Biotechnology
E-Book
08/2020
1st Edition
CRC Press
€456.99
Available for download
Fereidoon Shahidi | Yvonne M. Jones | David Kitts
Seafood Safety, Processing, and Biotechnology
E-Book
08/2020
1st Edition
CRC Press
€456.99
Available for download
Persons
Fereidoon Shahidi (Memorial University of Newfoundland, St John's, Canada) (Edited by) , Yvonne M. Jones (National Research Council, Vancouver, British Columbia, Canada) (Edited by) , David Kitts (University of British Columbia, Vancouver, Canada) (Edited by)
Content
All chapters end with a section of references. For some chapters, condensed or selected sub-topics listed here.PrefaceSeafood Safety, Processing and Biotechnology: An Overview Overview of Current Seafood Nutritional Issues: Formation of Potentially Toxic Products Assessment of Marine Toxins by Cell Bioassay A Serological Method for the Analysis of Domoic Acid in Shellfish Extracts and Biological Fluids Confirmation of Domoic Acid as an N-Formyl-O-Methyl Derivative in Shellfish Tissues by Gas Chromatography/Mass Spectrometry High-Performance Liquid Chromatographic Analysis of Antibiotics and Determination of Wash-Out Times in Salmonids Fish Parasite Detection: Potential of Biomagnetism The Possible Use of HACCP in the Prevention and Control of Food-Borne Trematode Infections in Aquacultured Fish Development of Microbial Growth and Survival Models Mathematical Modeling Used for Evaluation and Prediction of Microbial Fish Spoilage A Hitchhiker's Guide to Predictive Microbiology Problems and Solutions in the Application of Predictive Microbiology Technical Strategies for Development of Formulated Seafood Products from Fish Mince Shellfish Discard Components Edible Films on Fish Use of Fish Oil in Food Products Innovative Strategies for Controlling Fresh Fish Texture Degradation during Post-harvest Handling and Storage Water-Soluble Protein Preparations from Under-Utilized Fish Species Characterization of Several Fish Gelatins Determination of Quality Parameters for Pacific Whiting Surimi Using Three Different Computer Analyses Plant Protease Inhibitors as Food Processing Aids Biotechnological Methods for Concentrating Omega-3 Fatty Acids from Marine Oils Species Identification of Shellfish Using SDS-Page Electrophoresis Functional Fish Protein Hydrolysates Enzyme Hydrolysis of Fish Waste for Animal Feed and Fertilizer Index