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Author: A. Reilly
Publisher: Food & Agriculture Org.
ISBN: 9789251023396
Category : Technology & Engineering
Languages : en
Pages : 488
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Book Description
Author: A. Reilly
Publisher: Food & Agriculture Org.
ISBN: 9789251023396
Category : Technology & Engineering
Languages : en
Pages : 488
Get Book Here
Book Description
Author: International Commission on Microbiological Specifications for Foods (ICMSF)
Publisher: Springer Science & Business Media
ISBN: 0387288015
Category : Technology & Engineering
Languages : en
Pages : 777
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Book Description
Intended for those interested in applied aspects of food microbiology, for 17 commodity areas, this book describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens.
Author: M. Sakaguchi
Publisher: Elsevier
ISBN: 0080536999
Category : Technology & Engineering
Languages : en
Pages : 479
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Book Description
This international symposium allowed many researchers and industrial representatives to meet and discuss a broad spectrum of information such as zero emission, resources availability, sustainable utilization of resources, bioactive and functional components in aquatic organisms, utilization of wastes, seafood quality, surimi technologies and processing and safety. The book aims: To provide a current record presented in the international symposium More Efficient Utilization of Fish and Fisheries Products, 7-10 October 2001, Kyoto, Japan; To provide a stimulus to researchers in this area to cross-fertilize ideas and demonstrate examples of success; To enhance values and returns to fisheries fields in national and international terms by providing descriptions of better techniques and methods for utilizing the catch, reducing waste, and providing valuable by-products.
Author: Fereidoon Shahidi
Publisher: CRC Press
ISBN: 1000125262
Category : Technology & Engineering
Languages : en
Pages : 278
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Book Description
Research and development of seafood continues to be productive in terms of new and improved products for both food and non-food purposes. The use of biotechnology, microbiology, computer modeling and advanced analytical techniques has led to improvements in processing and product safety. This recent book provides extensive new information on these developments. The 25 reports were prepared by food scientists specializing in seafood. The reports are well illustrated with numerous schematics and some micrographs. Extensive reference data is provided in tables and graphs.
Author: Torry Research Station
Publisher: Food & Agriculture Org.
ISBN: 9789251028704
Category : Technology & Engineering
Languages : en
Pages : 200
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Book Description
The study is in three parts.
Author:
Publisher:
ISBN:
Category : Ocean engineering
Languages : en
Pages : 320
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Book Description
Author: Barbara M. Lund
Publisher: Springer Science & Business Media
ISBN: 9780834213234
Category : Science
Languages : en
Pages : 1080
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Book Description
This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.' The section also looks at the economic aspects and long-term consequences of foodborne disease. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789250053424
Category : Business & Economics
Languages : en
Pages : 180
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Book Description
This report sets out the recommendations of the 7th expert consultation together with papers presented, which was held within the framework of the Co-operative Research Programme on Fish Technology in Africa. Issues considered relating to post-harvest fish utilisation in Africa included fresh fish markets, fish processing, quality assurance, marketing and socio-economic issues.
Author: Tropical Development and Research Institute (Great Britain)
Publisher:
ISBN:
Category : Agricultural processing
Languages : en
Pages : 140
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Book Description
Author: Zdzislaw E. Sikorski
Publisher: CRC Press
ISBN: 1000141799
Category : Technology & Engineering
Languages : en
Pages : 260
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Book Description
This must-have resource focuses on marine food composition as it relates to nutrition. Filled with illustrations and graphs, it describes the biological and technical factors which effect the availability and quality of seafood resources and provides information on the biochemical changes, functional properties, contents, and biological value of the main components of the major marine food organisms. It presents the yield of edible parts for the different species and the applied procedures of processing and culinary preparation. This volume is intended for the general reader who is interested in food production, marketing, and nutrition, and is also an ideal text for students of food science as well as professionals in the food trade and fish industry.
