Traitement des fruits de mer : valeur ajoutée à l'aide de surgélation, d'emballage souple et cuisson-réfrigération.

Seafood processing: adding value through quick freezing, retortable packaging, and cook-chilling.

Type de monographie : Ouvrage

Résumé

This book addresses the current status of the international fish industry, explores and compares the various value-addition technologies with great detail, presents important quality standards and nutritional information and includes nearly one hundred highly informative tables, as well as an exhaustive listing of useful references. Extract from the table of contents: availability, consumption pattern, trade, and need for value addition; postharvest quality changes and safety hazards; bulk handling and chilling; cook-chill processing; quick freezing and individually quick frozen products; modified-atmosphere packaging; retort pouch packaging; mince and mince-based products; coated products; radiation processing; high pressure processing; value addition of freshwater and aquacultured fishery products; gel formation of fish structural proteins by pH changes and its applications; applications of enzymes in fish processing and quality control; nutritional value and processing effects.

Détails

Titre original : Seafood processing: adding value through quick freezing, retortable packaging, and cook-chilling.
Identifiant de la fiche : 2006-2717
Langues : Anglais
Édition : Taylor & Francis, CRC Press - États-unis/États-unis
Date d'édition : 2006
ISBN : 1574446223
Source : Source : 504 p. (16 x 23.5); fig.; tabl.; ref.; index; USD 179.95.
Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Indexation