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Author: Véronique Verrez-Bagnis
Publisher: John Wiley & Sons
ISBN: 1789451493
Category : Technology & Engineering
Languages : en
Pages : 356
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Book Description
This book offers a state-of-the-art analysis on the main challenges facing the aquatic products processing industry. The topics explored are particularly relevant to the issues faced by European consumers and processors, but the information provided within this book can be widely extrapolated. This book should be helpful for processors, fish traders, consumers, scientists and students. The first chapter is dedicated to the sociological definition of "fish" and consumers’ perceptions. The following chapters deal with the notions of quality sensu lato, biological risks and their control, as well as the risks linked to the pollution of oceans and ecosystems by microplastics. Two types of processes and processed products – smoked fish and surimi products – which are of great economic importance to the European market, are also presented. The process of adding value to co-products, including the "blue biorefinery" and the innovative pH-shift technology are also covered in this book.
Author: Véronique Verrez-Bagnis
Publisher: John Wiley & Sons
ISBN: 1789451493
Category : Technology & Engineering
Languages : en
Pages : 356
Get Book Here
Book Description
This book offers a state-of-the-art analysis on the main challenges facing the aquatic products processing industry. The topics explored are particularly relevant to the issues faced by European consumers and processors, but the information provided within this book can be widely extrapolated. This book should be helpful for processors, fish traders, consumers, scientists and students. The first chapter is dedicated to the sociological definition of "fish" and consumers’ perceptions. The following chapters deal with the notions of quality sensu lato, biological risks and their control, as well as the risks linked to the pollution of oceans and ecosystems by microplastics. Two types of processes and processed products – smoked fish and surimi products – which are of great economic importance to the European market, are also presented. The process of adding value to co-products, including the "blue biorefinery" and the innovative pH-shift technology are also covered in this book.
Author: Ioannis S. Boziaris
Publisher: John Wiley & Sons
ISBN: 1118346211
Category : Technology & Engineering
Languages : en
Pages : 516
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Book Description
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.
Author: Jianhai Xiang
Publisher: Springer Science & Business Media
ISBN: 3642053467
Category : Science
Languages : en
Pages : 203
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Book Description
As one of the eighteen field-specific reports comprising the comprehensive scope of the strategic general report of the Chinese Academy of Sciences, this sub-report addresses long-range planning for developing science and technology in the field of marine science. They each craft a roadmap for their sphere of development to 2050. In their entirety, the general and sub-group reports analyze the evolution and laws governing the development of science and technology, describe the decisive impact of science and technology on the modernization process, predict that the world is on the eve of an impending S&T revolution, and call for China to be fully prepared for this new round of S&T advancement. Based on the detailed study of the demands on S&T innovation in China's modernization, the reports draw a framework for eight basic and strategic systems of socio-economic development with the support of science and technology, work out China's S&T roadmaps for the relevant eight basic and strategic systems in line with China's reality, further detail S&T initiatives of strategic importance to China's modernization, and provide S&T decision-makers with comprehensive consultations for the development of S&T innovation consistent with China's reality. Supported by illustrations and tables of data, the reports provide researchers, government officials and entrepreneurs with guidance concerning research directions, the planning process, and investment. Founded in 1949, the Chinese Academy of Sciences is the nation's highest academic institution in natural sciences. Its major responsibilities are to conduct research in basic and technological sciences, to undertake nationwide integrated surveys on natural resources and ecological environment, to provide the country with scientific data and consultations for government's decision-making, to undertake government-assigned projects with regard to key S&T problems in the process of socio-economic development, to initiate personnel training, and to promote China's high-tech enterprises through its active engagement in these areas.
Author: George M. Hall
Publisher: John Wiley & Sons
ISBN: 1444348027
Category : Technology & Engineering
Languages : en
Pages : 312
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Book Description
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.
Author: Shi Wenzheng
Publisher: Frontiers Media SA
ISBN: 2832556264
Category : Technology & Engineering
Languages : en
Pages : 109
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Book Description
Aquatic products are extremely popular with consumers since they have a unique taste and multiple bioactive substances such as protein, mineral elements, polysaccharides, and unsaturated fatty acids. However, the processing of aquatic products is still mostly at the primary processing level, resulting in a low utilization rate. Meanwhile, food processing causes a sizable number of by-products, seriously depleting natural resources and polluting the environment. Therefore, in-depth processing of aquatic products and the improvement of the comprehensive utilization of by-products are conducive to the high-value utilization of low-value aquatic products so as to maximize the development of aquatic resources, achieve sustainable development of resources, and ultimately obtain higher economic, ecological, and social benefits.
Author: OECD
Publisher: OECD Publishing
ISBN: 9164180298
Category :
Languages : en
Pages : 338
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Book Description
This conference proceedings examines questions revolving around changes in, and challenges for, China’s agro-processing sector.
Author:
Publisher: Elsevier
ISBN: 0128160977
Category : Science
Languages : en
Pages : 3542
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Book Description
Encyclopedia of the World’s Biomes is a unique, five volume reference that provides a global synthesis of biomes, including the latest science. All of the book's chapters follow a common thematic order that spans biodiversity importance, principal anthropogenic stressors and trends, changing climatic conditions, and conservation strategies for maintaining biomes in an increasingly human-dominated world. This work is a one-stop shop that gives users access to up-to-date, informative articles that go deeper in content than any currently available publication. Offers students and researchers a one-stop shop for information currently only available in scattered or non-technical sources Authored and edited by top scientists in the field Concisely written to guide the reader though the topic Includes meaningful illustrations and suggests further reading for those needing more specific information
Author:
Publisher: Springer Nature
ISBN: 3031624629
Category : Dried fish
Languages : en
Pages : 254
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Book Description
Dry fish is an excellent and cheap source of protein and fat in both developed and developing nations, especially for vulnerable populations. Its nutritional value, cultural importance, and economic relevance make it an integral part of diets and food systems worldwide. The diverse culinary applications and international trade of dry fish further highlight its relevance and appeal on a global scale. It offers distinct taste and flavors, adding diversity to global cuisines and enhancing culinary experiences. It is used in various recipes, from stews and curries to snacks and condiments and is highly valued for its long shelf life and nutritional benefits. Consumption of dry fish not only improves nutrition but also has far-reaching impacts on the economy, society and cultural practices. It meets the dietary requirements of marginalized communities and contributes to food security. In coastal regions, salted and sun-dried fish are widely consumed, reflecting the importance of this preservation method. Dry fish plays a crucial role in nutritional security, particularly in coastal areas, where it holds immense importance for the economy, society, and culture. Dry fish also serves as a valuable commodity in international markets, fostering cross-cultural exchanges and contributing to trade flows. Furthermore, dry fish has gained popularity in various global cuisines. Countries like Portugal, Spain, Thailand and several African nations have their own versions of dried or salted fish dishes, reflecting the diverse culinary traditions and preferences around the world. Dry Fish: A Global Perspective on Nutritional Security and Economic Sustainability offers a global perspective on the sustainability of dry fish production and its environmental implications. It explores traditional and advanced drying methods, their impact on fish stocks and potential strategies for sustainable practices. The text discusses the challenges and opportunitiesin the industry, such as market trends, consumer preferences and technological advancements. The book combines scientific research, case studies and expert insights to provide a comprehensive overview of the topic. It serves as a valuable resource for researchers, policymakers and professionals in the fields of nutrition, food security, fisheries and economic development. By highlighting the importance of dry fish as a global resource, the book aims to foster discussions and actions that promote the sustainable utilization of this valuable food source for the benefit of present and future generations.
Author: Aaron M. Altschul
Publisher: Academic Press
ISBN: 1483215954
Category : Cooking
Languages : en
Pages : 343
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Book Description
New Protein Foods, Volume 2: Technology, Part B covers examples of mixtures of pure amino acids used in medicine, as well as of the vast social possibilities inherent in exploiting pure synthetic nutrients. The book discusses new approaches to marketing fish; new approaches to marketing milk products; and extrusion cooking. The text also describes the development of the particular knowledge in nutrition and food science and technology that allowed the first chemically defined, almost complete, synthetic foods to be produced. The role of flavor in new protein technologies; mass and institutional feeding of protein foods; and the use of nutrient intervention to improve nutritional status are also considered. The book further tackles the AID program for the introduction of new protein technologies; the notable happenings occurring in the technology and marketing of meat analogs; and the limits of technology.
Author: Sagarika Devi
Publisher: Bentham Science Publishers
ISBN: 981519612X
Category : Business & Economics
Languages : en
Pages : 361
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Book Description
Opportunities for Biotechnology Research and Entrepreneurship explores the intersection of scientific innovation and entrepreneurial endeavors in the field of biotechnology. With a focus on addressing real-world challenges and creating transformative solutions, this book offers valuable insights into the diverse applications of biotechnology across ecology, food, industrial, and medical sciences. Comprising 20 chapters, this edited volume brings together contributions from experts around the globe, offering a comprehensive overview of emerging research trends and techniques. Each chapter provides necessary background information and presents current and future applications of biotechnology, making it an ideal resource for students, researchers, and industry professionals. Key features include global perspectives, concise summaries tailored for easy understanding, and updated data accompanied by illustrations and flow charts. Whether exploring environmental sustainability, enhancing food security, optimizing industrial processes, or advancing medical treatments, this book serves as a valuable reference for those interested in the dynamic field of biotechnology.
