Search results for: seafood-handbook

Seafood Handbook

Author : Diversified Business Communications
File Size : 87.40 MB
Format : PDF
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The only professional seafood reference book available anywhere, The Seafood Handbook contains over 100 species of finfish and shellfish from around the globe. It offers details on sourcing, cooking, nutrition, product forms and seasonal availability for each species and is formatted to be a quick and easy-to-use reference tool.

The Seafood Handbook

Author :
File Size : 80.84 MB
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Australian Seafood Handbook

Author : G. K. Yearsley
File Size : 79.70 MB
Format : PDF, ePub, Docs
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Australias 225 imported seafood species are superbly documented in this user-friendly and comprehensive identification guide. Colour photographs, protein fingerprints, and fish fillet features are provided for an amazing variety of seafoods: finfishes, crustaceans, molluscs, jellyfishes, sea cucumbers and seaweeds. It is an easy-to-use guide to all major seafood species imported, including fish fillets, which link each species to its approved, national marketing name.

Seafood Handbook

Author : The Editors of Seafood Business
File Size : 71.31 MB
Format : PDF, Docs
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"Seafood Handbook, Second Edition remains the only professional seafood reference guide. Easy to use and comprehensive, this book covers the sourcing, cooking, nutrition, product forms, names, and global supply information for more than 100 types of finfish and shellfish"--Publisher.

The Advanced Seafood Handbook

Author :
File Size : 57.21 MB
Format : PDF, Kindle
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Seafood Marketing Resources

Author : Mary E. Lassanyi
File Size : 51.30 MB
Format : PDF, Docs
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Occupational Outlook Handbook

Author :
File Size : 41.97 MB
Format : PDF, Mobi
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Handbook of Seafood Quality Safety and Health Applications

Author : Cesarettin Alasalvar
File Size : 24.7 MB
Format : PDF, Kindle
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The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world. The current global focus on the connection between diet and health drives growth in the industry and offers commercial opportunities on a number of fronts. There is great interest in the beneficial effects of marine functional compounds such as omega-3 polyunsaturated fatty acids. Seafoods are well-known as low calorie foods, and research continues into the nutritional effects on, for example, obesity and heart disease. In addition, by-products of marine food processing can be used in nutraceutical applications. This book is a resource for those interested in the latest advances in the science and technology of seafood quality and safety as well as new developments in the nutritional effects and applications of marine foods. It includes chapters on the practical evaluation of seafood quality; novel approaches in preservation techniques; flavour chemistry and analysis; textural quality and measurement; packaging; the control of food-borne pathogens and seafood toxins. New research on the health-related aspects of marine food intake are covered, as well as the use of seafoods as sources of bioactives and nutraceuticals. The book is directed at scientists and technologists in academia, government laboratories and the seafood industries, including quality managers, processors and sensory scientists.

Marine Fisheries Review

Author :
File Size : 44.99 MB
Format : PDF
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Handbook of Seafood and Seafood Products Analysis

Author : Leo M.L. Nollet
File Size : 56.90 MB
Format : PDF, ePub, Mobi
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Seafood and seafood products represent some of the most important foods in almost all types of societies around the world. More intensive production of fish and shellfish to meet high demand has raised some concerns related to the nutritional and sensory qualities of these cultured fish in comparison to their wild-catch counterparts. In addition, t

Handbook of Meat Poultry and Seafood Quality

Author : Leo M. L. Nollet
File Size : 24.29 MB
Format : PDF
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A great need exists for valuable information on factors affectingthe quality of animal related products. The second edition ofHandbook of Meat, Poultry and Seafood Quality, focusesexclusively on quality aspects of products of animal origin, indepth discussions and recent developments in beef, pork, poultry,and seafood quality, updated sensory evaluation of different meatproducts, revised microbiological aspects of different meatproducts. Also, included are new chapters on packaging, newchapters and discussion of fresh and frozen products, new aspectsof shelf life and recent developments in research of meattainting. This second edition is a single source forup-to-date and key information on all aspects of quality parametersof muscle foods is a must have. The reader will have at hand in onefocused volume covering key information on muscle foods quality.

Seafood Leader

Author :
File Size : 35.27 MB
Format : PDF, ePub, Docs
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The Restaurant and Foodservice Market Research Handbook

Author :
File Size : 89.89 MB
Format : PDF, Docs
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Handbook of Food Preservation

Author : M. Shafiur Rahman
File Size : 34.65 MB
Format : PDF, ePub
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The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr

Marine and Freshwater Products Handbook

Author : Roy E. Martin
File Size : 78.17 MB
Format : PDF, Docs
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Comprehensive handbook of seafood information! This definitive reference is the most comprehensive handbook of information ever assembled on foods and other products from fresh and marine waters. Marine and Freshwater Products Handbook covers the acquisition, handling, biology, and the science and technology of the preservation and processing of fishery and marine products. The array of topics covered includes: aquaculture fisheries management, and harvesting o fish meal and fish oil o fish protein concentrates o seaweed products o products from shell o other industrial products o bioactive compounds o cookery o specialty products o surimi and mince o HACCP o modern processing methods o religious and cultural aspects of water products o marine toxins and seafood intolerances o contamination in shellfish growing areas o pathogens in fish and shellfish. Marketing, transportation and distribution, retailing, import and export, and a look to the future of the seafood industry are also addressed. Extensive coverage of species All major marine and freshwater finfish species are covered, as well as processing technologies: fresh fish, preserved fish, finfish processing, and other processed products. Crustaceans and other useful marine and freshwater species and their processing are also covered. These include: mollusk o clams o oysters o scallops o abalone o squid o shrimp o lobster o crawfish o crabs o eels o turtles o sea urchin o octopus o snails o alligator. The definitive seafood industry sourcebook Marine and Freshwater Products Handbook incorporates the advances in biotechnology and molecular biology, including potential drugs and medicinal products; the manufacture of chemicals from the sea; seafood safety, including toxin detection techniques and HACCP, and processing technologies. With contributions from more than 50 experts, helpful, data-filled tables and charts, numerous references and photos, this is the sourcebook for everyone involved in products from our waters. It will serve as the standard reference for the seafood industry for years to come.

Indonesia Malaysia Singapore Handbook

Author : Joshua Eliot
File Size : 69.88 MB
Format : PDF, ePub, Mobi
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Handbook of Food Allergen Detection and Control

Author : Simon Flanagan
File Size : 83.42 MB
Format : PDF, ePub, Mobi
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Allergens in food and their detection, management and elimination constitute a key issue for food manufacturers, especially in terms of safety. This book reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes. Following an introductory chapter by a distinguished expert, part one covers allergen management throughout the food chain. Part two details current and emerging methods of allergen detection in food, and part three covers methods for reducing and eliminating allergens in food. Finally, part four focuses on the control and detection of individual food allergens and the risks each one presents in food manufacture. Reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes Covers allergen management throughout the food chain and reviews current and emerging methods of allergen detection Examines methods for reducing and eliminating allergens in food and provides a detailed overview of the control and detection of individual food allergens

Restaurant Business

Author :
File Size : 44.91 MB
Format : PDF, ePub, Docs
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Seafood Prices 1999

Author :
File Size : 78.81 MB
Format : PDF, ePub, Mobi
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Seafood Prices 1997

Author :
File Size : 70.49 MB
Format : PDF, ePub, Mobi
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