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1. |
Record Nr. |
UNINA9910145828903321 |
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Titolo |
Frozen food science and technology [[electronic resource] /] / edited by Judith A. Evans |
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Pubbl/distr/stampa |
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Oxford ; ; Ames, Iowa, : Blackwell Pub., 2008 |
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ISBN |
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1-282-01084-0 |
9786612010842 |
1-4443-0232-9 |
1-4443-0233-7 |
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Descrizione fisica |
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1 online resource (368 p.) |
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Altri autori (Persone) |
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EvansJudith A <1962-> (Judith Anne) |
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Disciplina |
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Soggetti |
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Frozen foods |
Electronic books. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Contents; Contributors; Preface; 1 Thermal Properties and Ice Crystal Development in Frozen Foods; 2 Effects of Freezing on Nutritional and Microbiological Properties of Foods; 3 Modelling of Freezing Processes; 4 Specifying and Selecting Refrigeration and Freezer Plant; 5 Emerging and Novel Freezing Processes; 6 Freezing of Meat; 7 Freezing of Fish; 8 Freezing of Fruits and Vegetables; 9 Freezing of Bakery and Dessert Products; 10 Developing Frozen Products for the Market and the Freezing of Ready-Prepared Meals; 11 Frozen Storage; 12 Freeze Drying; 13 Frozen Food Transport |
14 Frozen Retail Display15 Consumer Handling of Frozen Foods; Index |
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Sommario/riassunto |
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This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food |
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commodities: meat, fish, fruit and vegetables. Legisla |
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2. |
Record Nr. |
UNINA9910298640903321 |
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Titolo |
Seafood Processing By-Products : Trends and Applications / / edited by Se-Kwon Kim |
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Pubbl/distr/stampa |
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New York, NY : , : Springer New York : , : Imprint : Springer, , 2014 |
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ISBN |
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Edizione |
[1st ed. 2014.] |
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Descrizione fisica |
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1 online resource (593 p.) |
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Disciplina |
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Soggetti |
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Food—Biotechnology |
Biochemistry |
Biochemical engineering |
Food Science |
Animal Biochemistry |
Biochemical Engineering |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references at the end of each chapters and index. |
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Nota di contenuto |
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Introduction to seafood processing by-products -- Trends in use of seafood processing by-products in Europe -- Prospective utilization of fishery by-products in Indonesia -- Development of functional materials from seafood by-products by membrane separation technology -- Processing and characterization of salt-fermented fish (Jeotgal) using seafood by-products in Korea -- Isoelectric Solubilization/Precipitation as a Means to Recover Protein and Lipids from Seafood By-products -- Advances in processing of marine discard & by-products -- Recovery of gelatin with improved functionality from seafood processing waste -- Utilization of fish waste for the making fish sauce -- Enzymes from fish processing waste materials and their |
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commercial applications -- Functional proteins and peptides from Fish Skin -- Seafood processing by-products - collagen and gelatin -- Bycatch utilization in Asia -- Biological, Physical and Chemical Properties of Fish Oil and Industrial Applications -- Use of Seafood Processing By-products in Animal Feed Industry -- Potential use of lactic acid bacteria in seafood products -- Chitin and its beneficial activity as an immunomodulator in allergic reaction -- Chitosan Nanoparticles: Preparation, Characterization and Applications -- Chitin, Chitosan and Their Derivatives against Oxidative Stress, Inflammation and Some Application -- Lipid bodies isolated microalgae residues as a source for bio-ethanol production -- Bioactive metabolites and value added products from marine macroalgae -- The application of fish collagen to the dental and hard tissue regenerative medicine -- Applications of seafood by-products in the food industry and human nutrition -- Anti-diabetic and obesity effect of materials from seafood by-products -- Bioluminescence isolated from seafood by-products and its applications -- Preparation of useful components from marine algal processing by-products and their applications -- Functional properties of ascidians by-products: nutritional and medicinal value. . |
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Sommario/riassunto |
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The seafood processing industry produces a large amount of by-products that usually consist of bioactive materials such as proteins, enzymes, fatty acids, and biopolymers. These by-products are often underutilized or wasted, even though they have been shown to have biotechnological, nutritional, pharmaceutical, and biomedical applications. For example, by-products derived from crustaceans and algae have been successfully applied in place of collagen and gelatin in food, cosmetics, drug delivery, and tissue engineering. Divided into four parts and consisting of twenty-seven chapters, this book discusses seafood by-product development, isolation, and characterization, and demonstrates the importance of seafood by-products for the pharmaceutical, nutraceutical, and biomedical industries. About the Editor Professor Se-Kwon Kim, Ph.D., is director of the Marine Process Research Center (MBPRC) and a distinguished professor in the graduate school of marine biotechnology at Pukyong National University in the Republic of Korea. His major research interests are the investigation and development of bioactive substances derived from marine organisms, and their application in eastern medicine, nutraceuticals, and cosmeceuticals via marine bioprocessing and mass-production technologies. |
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