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Author : David Michael Morris
Publisher :
ISBN 13 :
Total Pages : 198 pages
Book Rating : 4.3/5 (129 download)
Download or read book Storage Stability of Mechanically Deboned Fish Flesh written by David Michael Morris and published by . This book was released on 1977 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Sheldon Cheney
Publisher :
ISBN 13 :
Total Pages : 32 pages
Book Rating : 4.:/5 (319 download)
Download or read book Mechanically Deboned Meat written by Sheldon Cheney and published by . This book was released on 1987 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jorge Fuentes Zapata
Publisher :
ISBN 13 :
Total Pages : 170 pages
Book Rating : 4.3/5 (129 download)
Download or read book The Functional Properties of the Mechanically Deboned Sucker (Catostomidae Family) Flesh written by Jorge Fuentes Zapata and published by . This book was released on 1978 with total page 170 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 678 pages
Book Rating : 4.3/5 (243 download)
Download or read book NOAA Technical Report NMFS. written by and published by . This book was released on 1984 with total page 678 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher : Academic Press
ISBN 13 : 008056772X
Total Pages : 379 pages
Book Rating : 4.0/5 (85 download)
Download or read book Advances in Food Research written by and published by Academic Press. This book was released on 1982-01-06 with total page 379 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food Research
Author : Food and Nutrition Information Center (U.S.)
Publisher :
ISBN 13 :
Total Pages : 616 pages
Book Rating : 4.:/5 (89 download)
Download or read book Catalog written by Food and Nutrition Information Center (U.S.) and published by . This book was released on 1974 with total page 616 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Herbert W. Ockerman
Publisher : CRC Press
ISBN 13 : 9781566767774
Total Pages : 544 pages
Book Rating : 4.7/5 (677 download)
Download or read book Animal By-Product Processing & Utilization written by Herbert W. Ockerman and published by CRC Press. This book was released on 1999-10-28 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new edition of a well-respected reference brings together, in one place, information on the entire field of animal by-products processing and utilization. The book's contents cover both edible and non-edible products, by-products of seafood and poultry in addition to red meat, medicinal and pharmaceutical processing and utilization of animal by-products, and animal product waste disposal, processing, reduction and utilization. Particular attention has been paid to new products for the rendering industry, and to concerns over new animal diseases, which might well be transferred by feeding low-temperature rendered products to animals.
Author : Mary E. Lassanyi
Publisher :
ISBN 13 :
Total Pages : 564 pages
Book Rating : 4.X/5 (1 download)
Download or read book Japan's Agricultural Market and Trade, 1979-March 1987 written by Mary E. Lassanyi and published by . This book was released on 1987 with total page 564 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : G. J. Grantham
Publisher : Bernan Press(PA)
ISBN 13 :
Total Pages : 84 pages
Book Rating : 4.3/5 (5 download)
Download or read book Minced Fish Technology written by G. J. Grantham and published by Bernan Press(PA). This book was released on 1981 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt: Minced fish is flesh separated in a comminuted form from the skin, bones, scales and fins of a wide range of fish species. The greatest tonnages are presently produced from commercial gadoid species. However, the greatest tonnage potential is seen in the by-catch and small pelagic resources of the developing world. Separation technology is highly advanced, although combined chemical and physical methods may be preferred to mechanical separators for small fish species. The problems of fat, protein, colour and microbial degradation of minces are discussed, and methods for mince stabilization reviewed. These methods have been applied to a wide range of mince products, although few are established commercially. Markets in the developed world. are dominated by block frozen materials in the West and surimi in Japan. With the exception of a few traditional products, mince technology has yet to be exploited in the developing world. However, salt drying, canning and intermediate moisture technologies can give highly acceptable products.
Author :
Publisher :
ISBN 13 :
Total Pages : 88 pages
Book Rating : 4.:/5 (3 download)
Download or read book Marine Fisheries Review written by and published by . This book was released on 1983 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Casey M. Owens
Publisher : CRC Press
ISBN 13 : 1439882169
Total Pages : 456 pages
Book Rating : 4.4/5 (398 download)
Download or read book Poultry Meat Processing written by Casey M. Owens and published by CRC Press. This book was released on 2010-02-09 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Pro
Author : Charis M. Galanakis
Publisher : Woodhead Publishing
ISBN 13 : 0128148888
Total Pages : 350 pages
Book Rating : 4.1/5 (281 download)
Download or read book Innovations in Traditional Foods written by Charis M. Galanakis and published by Woodhead Publishing. This book was released on 2019-01-09 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovations in Traditional Foods addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences. Certain food categories, such as fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, milk and dairy products are addressed. Intended for food scientists, technologists, engineers and chemists working in food science, product developers, SMEs, researchers, academics and professionals, this book provides a reference supporting technological advances, product development improvements and potential positioning in the traditional food market. - Addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences - Provides a reference supporting technological advances, product development improvements, and potential positioning in the traditional food market - Contains coverage of various food categories, including fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, and milk and dairy products
Author : Judith Krzynowek
Publisher :
ISBN 13 :
Total Pages : 66 pages
Book Rating : 4.:/5 (321 download)
Download or read book Proximate Composition, Energy, Fatty Acid, Sodium, and Cholesterol Content of Finfish, Shellfish, and Their Products written by Judith Krzynowek and published by . This book was released on 1987 with total page 66 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Fereidoon Shahidi
Publisher : Woodhead Publishing
ISBN 13 : 184569208X
Total Pages : 559 pages
Book Rating : 4.8/5 (456 download)
Download or read book Maximising the Value of Marine By-Products written by Fereidoon Shahidi and published by Woodhead Publishing. This book was released on 2006-11-30 with total page 559 pages. Available in PDF, EPUB and Kindle. Book excerpt: Despite declining stocks, a major portion of the harvest of fish and marine invertebrates is discarded or used for the production of low value fish meal and fish oil. Marine by-products, though, contain valuable protein and lipid fractions as well as vitamins, minerals and other bioactive compounds which are beneficial to human health. Devising strategies for the full utilization of the catch and processing of discards for production of novel products is therefore a matter of importance for both the fishing industry and food processors. Maximising the value of marine by-products provides a complete review of the characterisation, recovery, processing and applications of marine-by products.Part one summarises the physical and chemical properties of marine proteins and lipids and assesses methods for their extraction and recovery. Part two examines the various applications of by-products in the food industry, including health-promoting ingredients such as marine oils and calcium, as well as enzymes, antioxidants, flavourings and pigments. The final part of the book discusses the utilization of marine by-products in diverse areas such as agriculture, medicine and energy production.With its distinguished editor and international team of authors, Maximising the value of marine by-products is an invaluable reference for all those involved in the valorisation of seafood by-products. - Learn how to devise strategies for the full utilisation of the catch - Understand the importance of marine by-products to human health - Explores the use of marine by-products in diverse areas such as agriculture, medicine and energy production
Author : Casimir C. Akoh
Publisher : CRC Press
ISBN 13 : 9780203908815
Total Pages : 1032 pages
Book Rating : 4.9/5 (88 download)
Download or read book Food Lipids written by Casimir C. Akoh and published by CRC Press. This book was released on 2002-04-17 with total page 1032 pages. Available in PDF, EPUB and Kindle. Book excerpt: Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid background in lipid nomenclature and classification, it contains over 3600 bibliographic citations for more in-depth exploration of specific topics and over 530 illustrations, tables, and equa
Author : Yeshajahu Pomeranz
Publisher : Elsevier
ISBN 13 : 0323146368
Total Pages : 549 pages
Book Rating : 4.3/5 (231 download)
Download or read book Functional Properties of Food Components written by Yeshajahu Pomeranz and published by Elsevier. This book was released on 2012-12-02 with total page 549 pages. Available in PDF, EPUB and Kindle. Book excerpt: Functional Properties of Food Components reviews the roles and functions of specific components in foods. It addresses three main questions: What in the biochemical make-up of food components makes them ""tick"" in the production of desirable and acceptable foods? Why do those components/entities perform the way they do and, often, why do they fail to perform as expected? Which functions continue to be elusive and require more searching and probing? The book is organized into three parts. Part I discusses specific food components such as water, carbohydrates, corn sweeteners and wheat carbohydrates, proteins, lipids, and enzymes. Part II deals with food additives and foods of the future; and reviews the role of components in four well-established foods: dairy, wheat flour, malt, and soybean products. Part III presents the available information and documentation on food components. This book is intended for the undergraduate with a background in the general biochemistry of natural materials, but is also interested in specific information on the function of those components in foods. It is also meant for the food scientist or technologist who is familiar with food formulation and production, and for any other interested reader with an appropriate background, whether managerial or scientific.
Author : Douglas M. Considine
Publisher : Springer Science & Business Media
ISBN 13 : 1468485113
Total Pages : 2324 pages
Book Rating : 4.4/5 (684 download)
Download or read book Foods and Food Production Encyclopedia written by Douglas M. Considine and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 2324 pages. Available in PDF, EPUB and Kindle. Book excerpt:
