Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
Planning For Seafood Freezing
Download Planning For Seafood Freezing full books in PDF, epub, and Kindle. Read online Planning For Seafood Freezing ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Book Synopsis Fish and Fishery Products by : Barry Leonard
Download or read book Fish and Fishery Products written by Barry Leonard and published by DIANE Publishing. This book was released on 2011-08 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt: This guidance will assist processors of fish and fishery products in the development of their Hazard Analysis Critical Control Point (HACCP) plans. Processors of fish and fishery products will find info. that will help them identify hazards that are associated with their products, and help them formulate control strategies. It will help consumers understand commercial seafood safety in terms of hazards and their controls. It does not specifically address safe handling practices by consumers or by retail estab., although the concepts contained in this guidance are applicable to both. This guidance will serve as a tool to be used by fed. and state regulatory officials in the evaluation of HACCP plans for fish and fishery products. Illustrations. This is a print on demand report.
Book Synopsis Seafood Chilling, Refrigeration and Freezing by : Nalan Gokoglu
Download or read book Seafood Chilling, Refrigeration and Freezing written by Nalan Gokoglu and published by John Wiley & Sons. This book was released on 2015-05-12 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality and to ensure that it does not pose any risks to human health upon consumption. Chilling, refrigeration and freezing are the major preservation methods used with seafood and fish products, all three processes aiming to preserve the freshness and flavour of the fish. Consumer demand for fish remains high despite escalating prices in the last ten years which have seen the retail cost of the most popular breeds (cod, haddock, salmon) more than double for unfrozen fish. Many consumers appear to be willing to pay a premium for freshness and quality, both of which are closely linked in shoppers’ minds with the efficient chilling and refrigeration of the fish along the supply chain. At the same time, frozen fish and seafood has also grown more popular with shoppers, as a cheaper, more convenient alternative to refrigerated fresh fish and seafood. Seafood Chilling, Refrigeration and Freezing presents the science behind the chilling, refrigerating and freezing of fish and seafood, describing the chemical, microbiological and physical changes which take place during preservation, and considering the new technologies which can be used, highlighting their benefits and their economic implications. The book takes account of the different requirements for different breeds of fish and seafood, and includes both traditional and novel technologies, providing both current and future perspectives. It will be required reading for food scientists, fish processors and retailers as well as fish specialists, researchers and process designers.
Book Synopsis Planning Seafood Cold Storage by : Edward Kolbe
Download or read book Planning Seafood Cold Storage written by Edward Kolbe and published by . This book was released on 1993 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discusses various aspects of designing and building cold storage facilities. Addresses some of the points to help processors formulate ideas, plans, and questions as they deal with contractors and suppliers. Written for seafood processors in the cold storage planning stage.
Download or read book Fish Processing written by George M. Hall and published by John Wiley & Sons. This book was released on 2011-06-13 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book seeks to address the challenges facing the international seafood industry via a two pronged approach: by offering the latest information on established technologies and introducing new ideas and technologies. An introductory chapter sets the tone for the book by presenting the background against which fish processing will exist in the near future. Chapter two looks at the environmental and sustainability issues relating to conventional fish processing, including processing efficiency and better use of the outputs currently considered wastes. The impact of mechanisation and computerisation on environmental sustainability is also addressed. Subsequent chapters examine the latest developments in established fish processing technologies such as canning, curing, freezing and chilling, with an emphasis on the environmental aspects of packaging and the process itself. In addition, quality and processing parameters for specific species, including new species, are described. The second part of the book gives authors the opportunity to introduce the potential technologies and applications of the future to a wider audience. These include fermented products and their acceptance by a wider audience; the utilisation of fish processing by-products as aquaculture feeds; and the use of by-products for bioactive compounds in biomedical, nutraceutical, cosmetic and other applications.
Book Synopsis Seafood Processing by : Ioannis S. Boziaris
Download or read book Seafood Processing written by Ioannis S. Boziaris and published by John Wiley & Sons. This book was released on 2014-02-03 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part (‘Quality and Safety Issues’), quality and safety analysis, fish and seafood authenticity and risk assessment are included.
Book Synopsis Handbook of Frozen Food Processing and Packaging by : Da-Wen Sun
Download or read book Handbook of Frozen Food Processing and Packaging written by Da-Wen Sun and published by CRC Press. This book was released on 2016-04-19 with total page 912 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in univ
Book Synopsis Not Your Mother's Make-Ahead and Freeze Cookbook by : Jessica Fisher
Download or read book Not Your Mother's Make-Ahead and Freeze Cookbook written by Jessica Fisher and published by Harvard Common Press. This book was released on 2012-11-06 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt: Our mothers—and grandmothers—put up food in the freezer to economize on time and money. In a recessionary environment and in a world of dual-job families, there’s even more reason to do so today. But we don’t have the same tastes as our moms. We eat a wider range of foods, drawing on a variety of ethnic and global cuisines, we include more produce and grains in our diets, and we use fewer processed and fatty foods. Jessica Fisher’s Not Your Mother’s Make-Ahead and Freeze Cookbook is the perfect guide for economical home cooks with any or all of these new tastes in foods that take well to freezing. Competing books on freezing sell strongly and steadily. Typically, they are based on a very specific plan—cooking for a family of four for a month ahead in an afternoon of work in the kitchen, for example. They offer orderly plans with decent, if largely unimaginative, food. Not Your Mother’s Make-Ahead and Freeze Cookbook offers two advantages over these books. First, Fisher lays out lots of easy-to-follow guidelines for diverse families with varying needs and desires, taking into account how long you want to spend in the kitchen—there are 2-hour, 4-hour, and daylong plans—as well as how far out ahead you want to cook for, the size of your household, the size of your freezer, your budget, and even your taste for one-dish meals versus multi-course meals. The emphasis is on facilitating flexibility without sacrificing clarity and ease-of-use. Second, Fisher’s 200 recipes deliver flavorful and healthy food in abundance. She takes readers beyond mom’s beef-pork-chicken triumvirate, with lots of ideas for lamb, fish, shellfish, and vegetarian main courses. There are homey and family-friendly dishes, like Cheddar Cheese Soup with Zucchini, Broccoli, and Carrots, or Crumb-Topped Cod Fillets, fancy dishes for company, like Seasoned Steak with Gorgonzola Herb Butter, and lots of globally inspired creations like Salsa Verde Beef, Red Lentil Dahl, and Hoisin-Glazed Salmon. While the emphasis is on dinner, there are breakfast and brunch recipes, too, and plenty of ideas for breads, quick breads, and desserts that freeze well. Ample sidebars address such matters as finding good freezer bags and containers, labeling frozen food, whether to invest in a new freezer, and how to thaw safely. The author’s story—cooking for a family of eight, including six home-schooled children under ten, and serving as the creator and writer of the popular blogs Life as Mom and Good Cheap Eats—fits the topic and the book perfectly. Fisher is a woman who knows all about budgeting time and money efficiently, at the same time serving up delicious food with warmth, love, and an appreciation for the pleasures of the table.
Book Synopsis The Seafood Industry by : Linda Ankenman Granata
Download or read book The Seafood Industry written by Linda Ankenman Granata and published by John Wiley & Sons. This book was released on 2012-02-08 with total page 489 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Seafood Industry: Species, Products, Processing, and Safety, Second Edition is a completely updated and contemporary revision of Flick and Martin’s classic publication, The Seafood Industry. Covering all aspects of the commercial fish and shellfish industries – from harvest through consumption – the book thoroughly describes the commercial fishery of the western hemisphere. The international audience will also find the coverage accessible because, although species and regulations may differ, the techniques described are similar worldwide,. The second edition contains a significant expansion of the material included in the first edition. Examples include: high pressure processing; inclusion of additional major crustacean species of commerce; fishery centers and development programs; handling methods on fishing vessels; and new chapters on Toxins, Allergies, and Sensitivities; Composition and Quality; and Risk Management and HACCP; and Processing Fin Fish. The Seafood Industry: Species, Products, Processing, and Safety, comprehensive in scope and current with today’s issues, will prove to be a great asset to any industry professional or seafood technologist working in the field.
Book Synopsis Not Your Mother's Make-Ahead and Freeze Cookbook Revised and Expanded Edition by : Jessica Fisher
Download or read book Not Your Mother's Make-Ahead and Freeze Cookbook Revised and Expanded Edition written by Jessica Fisher and published by Harvard Common Press. This book was released on 2017-12-05 with total page 387 pages. Available in PDF, EPUB and Kindle. Book excerpt: Kick the fastfood habit! This updated edition of Not Your Mother's Make-Ahead and Freeze Cookbook has even more batch recipes for busy families on a budget. In today's fast-paced society fast food can easily take the place of good home cooking. With the help of one of the most underused appliances in most people's kitchen--the freezer--anyone can make and preserve about two weeks' worth of delicious home-cooked meals in a matter of hours! Jessica Fisher's Not Your Mother's Make-Ahead and Freeze Cookbook Revised and Expanded Edition provides the key to doing so. Fisher serves up more than 250 recipes for delectable breakfasts, lunches, and dinners with the secret weapon of “batch cooking”, which saves both time and money. This cookbook puts a modern spin on the age-old idea of freezing meals for later, and appeals to today's diverse tastes. You’ll find recipes for not only chicken, beef, and pork, but also fish, shellfish, and vegetarian main courses. Fisher also details how to go about using the freezer to its full potential, giving information on the best freezer bags, how to thaw food safely after it has been frozen, and how to make a multi-week meal plan for your family.
Book Synopsis The Zero-Waste Chef by : Anne-Marie Bonneau
Download or read book The Zero-Waste Chef written by Anne-Marie Bonneau and published by Penguin. This book was released on 2021-04-13 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: *SHORTLISTED for the 2021 Gourmand World Cookbook Award* *SHORTLISTED for the 2022 Taste Canada Award for Single-Subject Cookbooks* A sustainable lifestyle starts in the kitchen with these use-what-you-have, spend-less-money recipes and tips, from the friendly voice behind @ZeroWasteChef. In her decade of living with as little plastic, food waste, and stuff as possible, Anne-Marie Bonneau, who blogs under the moniker Zero-Waste Chef, has preached that "zero-waste" is above all an intention, not a hard-and-fast rule. Because, sure, one person eliminating all their waste is great, but thousands of people doing 20 percent better will have a much bigger impact. And you likely already have all the tools you need to begin. In her debut book, Bonneau gives readers the facts to motivate them to do better, the simple (and usually free) fixes to ease them into wasting less, and finally, the recipes and strategies to turn them into self-reliant, money-saving cooks and makers. Rescue a hunk of bread from being sent to the landfill by making Mexican Hot Chocolate Bread Pudding, or revive some sad greens to make a pesto. Save 10 dollars (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta Cheese, then use the cheese in a galette and the leftover whey to make sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all your groceries before they go bad--including end-of-recipe notes on what to do with your ingredients next--Bonneau lays out an attainable vision for a zero-waste kitchen.
Book Synopsis Surimi and Surimi Seafood, Third Edition by : Jae W. Park
Download or read book Surimi and Surimi Seafood, Third Edition written by Jae W. Park and published by CRC Press. This book was released on 2013-11-12 with total page 668 pages. Available in PDF, EPUB and Kindle. Book excerpt: Originating in Japan in the twelfth century, surimi is refined fish myofibrillar proteins produced through various processes. The development of the surimi product crabstick in Japan in the 1970s played a major role in globalizing surimi and expanding surimi seafood consumption to the United States, Europe, and Russia. Commercial surimi production has also changed significantly. Surimi and Surimi Seafood, Third Edition covers the resources, production, technology, and nutrition of surimi and surimi seafood. Like the previous editions, this reference serves as a global surimi and surimi seafood industry guide. Revised and expanded, this new edition adds the most up-to-date information on the science of surimi and surimi seafood, with an increase from 17 to 23 chapters coauthored by 63 scientists and industry leaders. Presenting broader, more in-depth content, highlights include historical reviews of the surimi technology and industry, comminution technology and application, coproduct utilization, and nutrition and health benefits. The text examines topics related to surimi and fish proteins, including gelation chemistry, proteolytic enzymes, and stabilization of proteins. This edition covers the production of various surimi seafood products: seafood paste, crabsticks, kamaboko, chikuwa, tempura, fish balls, and fish sausage. It discusses quality and production aspects, such as waste management, microbiology and pasteurization, ingredient technology, color measurement and colorants, seafood flavors, and sensory science applications. It also contains a chapter on research and development that can serve as a tool for insights on new product development.
Book Synopsis Surimi and Surimi Seafood by : Jae W. Park
Download or read book Surimi and Surimi Seafood written by Jae W. Park and published by CRC Press. This book was released on 2005-03-29 with total page 924 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by internationally recognized experts, Surimi and Surimi Seafood, Second Edition provides a wealth of up-to-the-minute information on all aspects of the production of surimi and surimi seafood. To accommodate the fast-paced surimi and surimi seafood industry, this revised and updated edition has been expanded to include five new chapters. M
Book Synopsis Seafood Processing by : Vazhiyil Venugopal
Download or read book Seafood Processing written by Vazhiyil Venugopal and published by CRC Press. This book was released on 2005-11-01 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: With global fish production falling behind demand, the aquaculture of selected species has become an effective method to augment fish availability. Unlike natural species, however, cultured fish have limited consumer appeal. Value addition techniques can not only help satisfy the rising consumer demand for processed fishery products but also enhance the acceptability of aquacultured fishery products and help many countries develop their international seafood trade. Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging, Cook-Chilling and Other Methods focuses on novel and emerging technologies leveraged for the value addition of fish and fishery products from marine, freshwater, and aquacultured sources. The book begins with discussions on the current global status of seafood and the special problems faced by the commodity, namely high perishability and environmental hazards, which need to be addressed prior to process development. It also details the bulk handling and chilling of fishery products, devotes chapters to each of the different technologies used to enhance the value addition, describes the nutritional value of fishery products, and provides an appendix that offers specialized information with respect to the industry. Concentrating on the most modern and efficient techniques available for value addition, Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging, Cook-Chilling and Other Methods is a comprehensive and informative book that presents both the merits and limitations of these techniques, giving future direction in process developments for seafood processing.
Book Synopsis Pescatarian Power: Mastering the Art of Nourishment and Sustainability by : Samantha Andreas
Download or read book Pescatarian Power: Mastering the Art of Nourishment and Sustainability written by Samantha Andreas and published by Richards Education. This book was released on with total page 127 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dive into a world of delicious and sustainable eating with 'Pescatarian Power: Mastering the Art of Nourishment and Sustainability.' This comprehensive guide takes you on a journey through the vibrant and nutritious realm of pescatarianism, offering invaluable insights across ten dynamic chapters. Explore the health benefits, ethical considerations, and culinary delights of this seafood-centric lifestyle. From selecting the freshest catch to mastering plant-powered meals, discover a wealth of practical tips and mouthwatering recipes to nourish your body and tantalize your taste buds. Whether you're a seasoned pescatarian or a curious newcomer, this book equips you with the knowledge and inspiration to thrive on a diet that's both good for you and the planet. Embrace a lifestyle of balance, vitality, and sustainability with 'Pescatarian Power,' and embark on a culinary adventure that celebrates the bountiful treasures of the sea.
Download or read book Planning of Fishing Ports written by and published by PIANC. This book was released on 1998 with total page 54 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis From a Cook to Professional Chef by : Benny Diaz
Download or read book From a Cook to Professional Chef written by Benny Diaz and published by iUniverse. This book was released on 2008-03 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: From A Cook To Professional Chef takes both students of cooking and amateur home chefs on a journey through the fascinating world of cuisine and food science, providing valuable information on food handling and preparation, an expansive collection of delicious recipes, and useful guidance for menu planning and the creation of memorable meals. At age seven, Chef Benny Diaz knew he wanted to become a chef while watching his father patiently teach him simple cooking techniques as they shared breakfast together. Since then, Chef Diaz has worked with some of the best chefs at top restaurants, and his culinary passion shines through as he passes on his knowledge on how to run a safe kitchen, as well as an extensive overview of meats and stocks. He includes such mouth-watering recipes as: Mushroom and Shallot Bruchetta Haitian Consommé Apple Glazed Pork Roast Cinnamon-Cardamom Tart If you love to cook and are intrigued by food and all its wonderful forms, this guidebook will teach you the techniques that will enhance your skills in the kitchen and help you learn to prepare the kind of exquisite dishes that any chef would be proud to serve!
Book Synopsis Technological Processes for Marine Foods, From Water to Fork by : Megh R. Goyal
Download or read book Technological Processes for Marine Foods, From Water to Fork written by Megh R. Goyal and published by CRC Press. This book was released on 2019-06-07 with total page 435 pages. Available in PDF, EPUB and Kindle. Book excerpt: The importance and value of foods from marine sources is ever-increasing, especially as the availability of arable land decreases due to climate change, increasing populations and urbanization, and other factors. This book looks at the importance of marine foods and their secondary metabolites for human health along with a number of novel processing techniques and applications for marine foods. It also provides some recent studies on microbiology and genomics of marine food products. The volume first looks at several pharmacological properties of marine-derived compounds and their applications. The volume goes on to present a number of scientific reports on new and effective processing technologies and applications for marine foods. These include various methods of freezing fish for later consumption and fermentation processes for fish products. Other industrial applications and issues are explored as well, such as waste management and utilization of fish byproducts. The issue of maintaining probiotic and nutritional value from fish products during industrial processing is also addressed, and the role of microbiology and genomics of marine food products is explored as well.
