9780815366447 - innovative technologies in seafood processing (contemporary food engineering) (13 resultados)
Idioma: Inglés
Editorial: CRC Press 2019
Serie: Contemporary Food Engineering, Libro 49 de 59. Libro 49 de 59 - Contemporary Food Engineering
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 226,66
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Condición: As New. Unread book in perfect condition.
Idioma: Inglés
Editorial: CRC Press 2019
Serie: Contemporary Food Engineering, Libro 49 de 59. Libro 49 de 59 - Contemporary Food Engineering
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 228,46
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Condición: New.
Idioma: Inglés
Editorial: Taylor & Francis Inc, Bosa Roca 2019
Serie: Contemporary Food Engineering, Libro 49 de 59. Libro 49 de 59 - Contemporary Food Engineering
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Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de AmericaGrand Eagle Retail
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EUR 230,84
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Hardcover. Condición: new. Hardcover. While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood P…rocessing gives information on advances in chilling, freezing, thawing, and packaging of seafood and also updates knowledge of novel process technologies (high-pressure processing, irradiation, ultrasound, pulsed electric field, microwave and radio frequency, sous vide technology, novel thermal sterilization technologies, ozone and nanotechnological applications, and other innovative technologies such as cold plasma, ohmic heating, infrared heating supercritical carbon dioxide, and high-intensity pulsed light) for the seafood industry.Features Reviews novel process technologies applied in the seafood industry Highlights processing effects on product quality and safety of treated seafood Focuses on the development of safe and effective natural antimicrobials and additives Assesses alternative techniques to utilize fish discards and waste as high value productsFurther it highlights aspects related to quality of seafood treated with these innovative technologies, effect on food constituents, possible risk, security/safety both of seafood and consumers, the environmental impact, and the legislative aspects. The book also addresses the growing international environmental concern for fish discards and fish waste generated in the seafood processing industries by including a chapter, Advances in Discard and By-Products Processing, which assesses alternative techniques to utilize fish discards and waste as high value products. This book will be of value to researchers and technicians in the food technology area, especially those dealing with seafood. 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Idioma: Inglés
Editorial: CRC Press 2019
Serie: Contemporary Food Engineering, Libro 49 de 59. Libro 49 de 59 - Contemporary Food Engineering
- Tapa dura
Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 219,55
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Condición: New.
Idioma: Inglés
Editorial: CRC Press 2019
Serie: Contemporary Food Engineering, Libro 49 de 59. Libro 49 de 59 - Contemporary Food Engineering
- Tapa dura
Librería: Mispah books, Redhill, SURRE, Reino UnidoMispah books
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EUR 210,06
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Hardcover. Condición: New. New. book.
Idioma: Inglés
Editorial: CRC Press 2019
Serie: Contemporary Food Engineering, Libro 49 de 59. Libro 49 de 59 - Contemporary Food Engineering
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 225,93
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Condición: As New. Unread book in perfect condition.
Idioma: Inglés
Editorial: Taylor & Francis Group 2019
Serie: Contemporary Food Engineering, Libro 49 de 59. Libro 49 de 59 - Contemporary Food Engineering
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Librería: Majestic Books, Hounslow, , Reino UnidoMajestic Books
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EUR 241,05
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Condición: New.
Idioma: Inglés
Editorial: Taylor & Francis Group 2019
Serie: Contemporary Food Engineering, Libro 49 de 59. Libro 49 de 59 - Contemporary Food Engineering
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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EUR 255,32
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Condición: New.
Idioma: Inglés
Editorial: CRC Pr I Llc 2019
Serie: Contemporary Food Engineering, Libro 49 de 59. Libro 49 de 59 - Contemporary Food Engineering
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Librería: Revaluation Books, Exeter, , Reino UnidoRevaluation Books
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EUR 258,42
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Hardcover. Condición: Brand New. 272 pages. 9.75x6.75x1.00 inches. In Stock.
Idioma: Inglés
Editorial: CRC Press 2019
Serie: Contemporary Food Engineering, Libro 49 de 59. Libro 49 de 59 - Contemporary Food Engineering
- Tapa dura
Librería: moluna, Greven, , Alemaniamoluna
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EUR 221,80
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Gebunden. Condición: New. About the AuthorDr. Yesim Ozogul is a Professor at the Department of Seafood Processing and Technology, Faculty of Fisheries at Cukurova University, Adana, Turkey. Professor Ozogul earned her MSc (1998) from Hull University, Hull, England, and her.
Idioma: Inglés
Editorial: Taylor & Francis Group 2019
Serie: Contemporary Food Engineering, Libro 49 de 59. Libro 49 de 59 - Contemporary Food Engineering
- Tapa dura
Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 266,73
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Condición: New.
Idioma: Inglés
Editorial: Taylor & Francis Inc Sep 2019 2019
Serie: Contemporary Food Engineering, Libro 49 de 59. Libro 49 de 59 - Contemporary Food Engineering
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 273,58
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Buch. Condición: Neu. Neuware.
Idioma: Inglés
Editorial: Taylor & Francis Inc, Bosa Roca 2019
Serie: Contemporary Food Engineering, Libro 49 de 59. Libro 49 de 59 - Contemporary Food Engineering
- Tapa dura
Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
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EUR 336,64
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Hardcover. Condición: new. Hardcover. While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood P…rocessing gives information on advances in chilling, freezing, thawing, and packaging of seafood and also updates knowledge of novel process technologies (high-pressure processing, irradiation, ultrasound, pulsed electric field, microwave and radio frequency, sous vide technology, novel thermal sterilization technologies, ozone and nanotechnological applications, and other innovative technologies such as cold plasma, ohmic heating, infrared heating supercritical carbon dioxide, and high-intensity pulsed light) for the seafood industry.Features Reviews novel process technologies applied in the seafood industry Highlights processing effects on product quality and safety of treated seafood Focuses on the development of safe and effective natural antimicrobials and additives Assesses alternative techniques to utilize fish discards and waste as high value productsFurther it highlights aspects related to quality of seafood treated with these innovative technologies, effect on food constituents, possible risk, security/safety both of seafood and consumers, the environmental impact, and the legislative aspects. The book also addresses the growing international environmental concern for fish discards and fish waste generated in the seafood processing industries by including a chapter, Advances in Discard and By-Products Processing, which assesses alternative techniques to utilize fish discards and waste as high value products. This book will be of value to researchers and technicians in the food technology area, especially those dealing with seafood. 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. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
