Fisheries Processing Biotechnological applications
The fish processing industry is still far from the levels of scientific and technological development that characterize other food processing oper ations. It has also been slow in finding uses for by-products and processing wastes, compared with the meat and poultry industries. The utilization of f...
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| Format: | eBook |
| Language: | English |
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New York, NY
Springer US
1994, 1994
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| Edition: | 1st ed. 1994 |
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| Online Access: | |
| Collection: | Springer Book Archives -2004 - Collection details see MPG.ReNa |
Table of Contents:
- One Processing Quality Control
- 1 Microbiological quality of fishery products
- 2 Rapid methods and automation for seafood microbiology
- 3 Microbiological control for fish smoking operations
- 4 New packaging technology for seafood preservation — shelf-life extension and pathogen control
- Two Fisheries Biomass Bioconversion
- 5 Traditional fermented fish: fish sauce production
- 6 Proteases from aquatic organisms and their uses in the seafood industry
- 7 Bioprocessing of chitin and chitosan
- 8 Applications of crustacean wastes in biotechnology
- 9 Production of fish protein concentrates
- 10 Production of fish protein hydrolyzates by microorganisms
- 11 Production of fish silage
- 12 Lactic acid and propionic acid fermentations of fish hydrolyzates
- 13 Mussel processing wastes as a fermentation substrat
- 14 Waste water treatment for fisheries operations
- Three Aquaculture Applications
- 15 Microbial biomass as a source of protein in the feeding of cultivated fish
- 16 Coloring of salmonids in aquaculture: the yeast Phaffia rhodozyma as a source of astaxanthin
- 17 Fish vaccines: development, production and use of bacterial vaccines, with special reference to salmon