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Author: Jae W. Park
Publisher: CRC Press
ISBN: 143989857X
Category : Technology & Engineering
Languages : en
Pages : 668
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Book Description
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.
Author: Jae W. Park
Publisher: CRC Press
ISBN: 143989857X
Category : Technology & Engineering
Languages : en
Pages : 668
Get Book Here
Book Description
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.
Author: Jae W. Park
Publisher: CRC Press
ISBN: 9780824726492
Category : Technology & Engineering
Languages : en
Pages : 960
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Book Description
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. Most of the remaining chapters have also been extensively revised and expanded with new information. See what's new in the Second Edition: Isolation of Functional Fish Proteins New Developments in Japan Sensory Science Sanitation and HACCP Microbiology and Pasteurization Building on the foundation of the first edition, this new volume delineates the transformation of functional fish proteins (surimi) into surimi seafood products with unique texture, flavor, and color. It covers fish stocks, on-shore and at-sea processing, quality control methods, and the chemistry of surimi functional ingredients. The appendix features the Codex Code of Practice for Frozen Surimi for further reference. Jae Park speaks about his book on the CRC Press YouTube Channel.
Author: Da-Wen Sun
Publisher: CRC Press
ISBN: 1439836051
Category : Technology & Engineering
Languages : en
Pages : 912
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Book Description
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
Author: Gustavo V. Barbosa-Canovas
Publisher: CRC Press
ISBN: 0203997271
Category : Technology & Engineering
Languages : en
Pages : 716
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Book Description
Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve
Author: Antonio Lopez-Gomez
Publisher: CRC Press
ISBN: 1420027417
Category : Technology & Engineering
Languages : en
Pages : 411
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Book Description
Although chemical engineering and food technology are subject areas closely related to food processing systems and food plant design, coverage of the design of food plants is often sporadic and inadequately addressed in food technology and engineering books. Some books have attempted to treat food engineering from this dual point of view but, most
Author: Desai
Publisher: CRC Press
ISBN: 9780824703752
Category : Medical
Languages : en
Pages : 816
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Book Description
This handbook of nutrition and diet provides information on food nutrients and their functions; food safety and distribution; food composition, consumption and utilization; adequacy of diet; and the nutritional management of diseases and disorders. It also discusses the effects of nutrition and diet on diseases of the bones, teeth, hair, kidneys, liver and nervous system.
Author: Ashim K. Datta
Publisher: CRC Press
ISBN: 1482270773
Category : Science
Languages : en
Pages : 544
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Book Description
"Integrates principles of electromagnetics, dielectrics, heat and moisture transfer, packaging, solid mechanics, fluid flow, food chemistry, and microbiology to provide a comprehensive overview of microwave processing in a single accessible source."
Author: George D. Saravacos
Publisher: CRC Press
ISBN: 9780824706135
Category : Technology & Engineering
Languages : en
Pages : 438
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Book Description
This study covers all the transport properties of food materials and systems - exploring viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and permeability of small molecules, and heat and mass transfer coefficients. The authors provide physical, mathematical or empirical models of the transport processes for each application, as well as principal property values and measuring methods for various food products and systems.
Author: Sundaram Gunasekaran
Publisher: CRC Press
ISBN: 9780824704537
Category : Technology & Engineering
Languages : en
Pages : 446
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Book Description
This volume illustrates significant changes in optical, magnetic, ultrasonic, mechanical and biological nondestructive evaluation techniques for online automatic control of food quality evaluation, including X-ray tomography. It presents advances in computer vision, X-ray imaging, ultrasonics, biosensors, and data analysis.
Author: Joseph M. Irudayaraj
Publisher: CRC Press
ISBN: 9780203908105
Category : Science
Languages : en
Pages : 368
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Book Description
A comprehensive survey of thermal processing and modelling techniques in food process engineering. It combines theory and practice to solve actual problems in the food processing industry - emphasizing heat and mass transfer, fluid flow, electromagnetics, stochastic processes, and neural network analysis in food systems. There are specific case stu
