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Safety and Quality Issues in Fish Processing 1st Edition by Allan Bremner ISBN 978-0849315404 0849315409

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Safety and Quality Issues in Fish Processing H. Allan Bremner Digital Instant Download

Author(s): H. Allan Bremner
ISBN(s): 9780849315404, 0849315409
Edition: Kindle
File Details: PDF, 3.39 MB
Year: 2002
Language: english
SKU: EB-1963950 Categories: , Tag:

Safety and Quality Issues in Fish Processing 1st Edition by  H. Allan Bremner – Ebook PDF Instant Download/Delivery:  978-0849315404,  0849315409
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Product details: 

ISBN 10:   0849315409

ISBN 13: 978-0849315404

Author: H. Allan Bremner

Edited by a leading authority on quality issues, and with a distinguished international team of contributors, this major new book summarizes important new research on improving quality in fish processing.

Table of contents: 

Part 1: Ensuring Safe Products

  1. HACCP in the Fisheries Industry

  2. HACCP in Practice: The Thai Fisheries Industry

  3. HACCP in the Fish Canning Industry

  4. Improving the Control of Pathogens in Fish Products

  5. Identifying Allergens in Fish

  6. Identifying Heavy Metals in Fish

  7. Fishborne Zoonotic Parasites: Epidemiology, Detection and Elimination

  8. Rapid Detection of Seafood Toxins

Part 2: Analysing Quality
9. Understanding Concepts of Quality and Freshness in Fish
10. Meaning of Shelf-Life
11. Modelling and Predicting Shelf-Life of Seafood
12. Role of Enzymes in Determining Seafood Colour, Flavour and Texture
13. Understanding Lipid Oxidation in Fish

Part 3: Improving Quality within the Supply Chain
14. Quality Chain Management in Fish Processing
15. New Non-Thermal Techniques for Processing Seafood
16. Lactic Acid Bacteria in Fish Preservation
17. Fish Drying
18. Quality Management of Stored Fish
19. Maintaining Quality of Frozen Fish
20. Measuring Shelf-Life of Frozen Fish
21. Enhancing Returns from Greater Utilization
22. Species Identification in Processed Seafoods
23. Multivariate Spectrometric Methods for Determining Quality Attributes

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Tags: Allan Bremner, Safety and Quality, Fish Processing