Innovative Technologies in Seafood Processing: Contemporary Food Engineering
Editat de Yesim Ozogulen Limba Engleză Hardback – 17 sep 2019
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 products
Further 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.
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Specificații
ISBN-13: 9780815366447
ISBN-10: 0815366442
Pagini: 392
Ilustrații: 16 Tables, black and white; 70 Illustrations, black and white
Dimensiuni: 156 x 234 x 25 mm
Greutate: 1.63 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Seria Contemporary Food Engineering
ISBN-10: 0815366442
Pagini: 392
Ilustrații: 16 Tables, black and white; 70 Illustrations, black and white
Dimensiuni: 156 x 234 x 25 mm
Greutate: 1.63 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Seria Contemporary Food Engineering
Public țintă
Professional ReferenceCuprins
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
Notă biografică
About the Author
Dr. 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 PhD (2002) from Lincoln University, Lincoln, England. She has worked in seafood processing technology for more than 20 years. Ozogul has extensive teaching experience related to seafood processing, biotechnology, and recently, the application of nanotechnology on seafood and has led more than 75 presentations in international conferences and workshops. Ozogul has published over 90 research articles, four invited reviews, two book chapters, and as a reviewer, she has contributed to a multitude of food science journals.
Professor Ozogul’s research interests include seafood quality and control, application of additives in fish and fish products, seafood safety issues, nanotechnological application on seafood, and the effects of nanoemulsions (containing essential oils) on food-borne pathogens and spoilage microorganisms.
Dr. 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 PhD (2002) from Lincoln University, Lincoln, England. She has worked in seafood processing technology for more than 20 years. Ozogul has extensive teaching experience related to seafood processing, biotechnology, and recently, the application of nanotechnology on seafood and has led more than 75 presentations in international conferences and workshops. Ozogul has published over 90 research articles, four invited reviews, two book chapters, and as a reviewer, she has contributed to a multitude of food science journals.
Professor Ozogul’s research interests include seafood quality and control, application of additives in fish and fish products, seafood safety issues, nanotechnological application on seafood, and the effects of nanoemulsions (containing essential oils) on food-borne pathogens and spoilage microorganisms.
Descriere
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.