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Natural Additives in Fish Processing

additives which have been formulated from natural agents. It includes natural antimicrobials for bio-preservation of fish and natural anti-oxidants;

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Fish Processing and Preservation

in a good condition. The fish being the most widely tradable commodity, world wide, their preservation and processing in a proper manner are;

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Postharvest Technology of Fish and Fish Products

highlight the biochemical and bacteriological aspects of fish and is followed by a chapter on onboard handling and preservation. Chapters on drying;

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Seafood Processing

and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part ( Quality;

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Trends in Fish Processing Technologies

The high market demand based on consumers' trust in fish as a healthy and nutritious food resource made fish processing a very dynamic;

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Shellfish Processing and Preservation

there have been a number of books on seafood processing and preservation, but all of them have been mostly focused on fish. Shellfish Processing;

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Sustainable Fish Production and Processing

Sustainable Fish Production and Processing is a unique resource that bridges the gap between academia and industry by analyzing new, state;

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Non-thermal Processing of Foods

This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure;

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Modified Atmospheric Processing and Packaging of Fish

In Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging, experts from;

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Fish Fermentation

and international scenario is also highlighted. The second , Traditional Fish Preservation Techniques gives an idea of traditional system;

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Fish Roe

Provides comprehensive coverage of the components available in fish roe and highlights their biological and nutritional effects as well;

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Fish Processing

the background against which fish processing will exist in the near future. Chapter two looks at the environmental and sustainability issues;

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Haccp in Meat, Poultry and Fish Processing

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Food Processing for Increased Quality and Consumption

as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics.

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Handbook of Seafood and Seafood Products Analysis

production of fish and shellfish to meet high demand has raised some concerns related to the nutritional and sensory qualities of these cultured fish;

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Fish Oils

chain fatty acids growing each year. The use of fish oils and their constituent fatty acids as functional ingredients, added to an increasing;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 2

In this volume, several new food processing and preservation technologies have been investigated by researchers that have the potential to;

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Report and Papers Presented at the Second Workshop on Fish Technology, Utilization and Quality Assurance in Africa

The workshop reviewed progress in post-harvest fish utilisation in Africa and made recommendations to FAO, its member countries and;

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Food Industries

relating to food production and processing, including foodstuffs supplied from abroad, and also fish supply and processing.;

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Fish Canning Handbook

Canning continues to be an extremely important form of food preservation commercially, and canned fish represents a source of relatively;

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Food Microbiology

This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 5

The Handbook of Research on Food Processing and Preservation Technologies covers a vast abundance of information on various design;

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Seafood Chilling, Refrigeration and Freezing

major preservation methods used with seafood and fish products, all three processes aiming to preserve the freshness and flavour of the fish;

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Food Processing and Preservation Technology

Food processing and preservation is concerned with the transformation of raw or cooked food into products that can be stored, packaged and;

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Biotechnology and Biopharmaceutical Manufacturing, Processing, and Preservation

processing and bulk storage preservation techniques, the book provides strategies for improving efficiency of process campaigns of multiple products;

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Technological Processes for Marine Foods, From Water to Fork

applications for marine foods. These include various methods of freezing fish for later consumption and fermentation processes for fish products. Other;

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Technological Processes for Marine Foods, From Water to Fork

applications for marine foods. These include various methods of freezing fish for later consumption and fermentation processes for fish products. Other;

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