Seafood
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Essential Seafood Cookbook
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Author : Murdoch
language : en
Publisher: Allen & Unwin
Release Date : 2004
Essential Seafood Cookbook written by Murdoch and has been published by Allen & Unwin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Cookery (Seafood) categories.
This beautifully presented title offers handy tips and advice to help get the most out of seafood. Double page spreads on particular ingredients and recipes are featured.
Surimi And Surimi Seafood Third Edition
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Author : Jae W. Park
language : en
Publisher: CRC Press
Release Date : 2013-11-12
Surimi And Surimi Seafood Third Edition written by Jae W. Park and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-12 with Technology & Engineering categories.
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.
Catching And Raising Seafood
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Author : John Bliss
language : en
Publisher: Raintree
Release Date : 2012-08-10
Catching And Raising Seafood written by John Bliss and has been published by Raintree this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-08-10 with Juvenile Nonfiction categories.
This title looks at the business of seafood and how rise in demand has led to massive problems in over fishing and destruction of ecosystems. Are there sustainable fishing models that are profitable?
Seafood Science
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Author : Se-Kwon Kim
language : en
Publisher: CRC Press
Release Date : 2014-09-16
Seafood Science written by Se-Kwon Kim and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-09-16 with Science categories.
This book explores current trends in seafood science and examines various related topics including isolation aspects and different methodologies involved in seafood production. It provides detailed explanations about marine species such as fish, seaweed, and crustaceans and discusses their health benefits as well as the health risk for consumption.
Seafood Sense
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Author : Ken Babal
language : en
Publisher: Basic Health Publications, Inc.
Release Date : 2005
Seafood Sense written by Ken Babal and has been published by Basic Health Publications, Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Cooking categories.
Can fish, which has for so long been considered an essential part of our diet, really not be good for us? In Seafood Sense, Ken Babel sorts through fact and fiction to reveal the truth about the dangers and benefits of fish and other seafood. He explores in detail the reasons why the levels of mercury and other environmental toxins have risen in fish in recent times and exactly how these high levels can affect one's health.
Seafood Choices
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Author : Institute of Medicine
language : en
Publisher: National Academies Press
Release Date : 2007-04-09
Seafood Choices written by Institute of Medicine and has been published by National Academies Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-04-09 with Medical categories.
The fragmented information that consumers receive about the nutritional value and health risks associated with fish and shellfish can result in confusion or misperceptions about these food sources. Consumers are therefore confronted with a dilemma: they are told that seafood is good for them and should be consumed in large amounts, while at the same time the federal government and most states have issued advisories urging caution in the consumption of certain species or seafood from specific waters. Seafood Choices carefully explores the decision-making process for selecting seafood by assessing the evidence on availability of specific nutrients (compared to other food sources) to obtain the greatest nutritional benefits. The book prioritizes the potential for adverse health effects from both naturally occurring and introduced toxicants in seafood; assesses evidence on the availability of specific nutrients in seafood compared to other food sources; determines the impact of modifying food choices to reduce intake of toxicants on nutrient intake and nutritional status within the U.S. population; develops a decision path for U.S. consumers to weigh their seafood choices to obtain nutritional benefits balanced against exposure risks; and identifies data gaps and recommendations for future research. The information provided in this book will benefit food technologists, food manufacturers, nutritionists, and those involved in health professions making nutritional recommendations.
Knack Fish Seafood Cookbook
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Author : Doug Ducap
language : en
Publisher: Rowman & Littlefield
Release Date : 2010-07-13
Knack Fish Seafood Cookbook written by Doug Ducap and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-07-13 with Cooking categories.
Seafood can be intimidating to today’s consumer. A well-stocked fish market might carry dozens of species—resulting in confusion. That’s one reason most people buy fish in supermarkets. Knack Fish & Seafood Cookbook provides step-by-step recipes, helpful photographs, and practical techniques for making outstanding meals from the fish and seafood most commonly found in supermarkets.
Improving Seafood Products For The Consumer
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Author : Torger Børresen
language : en
Publisher: Elsevier
Release Date : 2008-05-09
Improving Seafood Products For The Consumer written by Torger Børresen and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-05-09 with Technology & Engineering categories.
It is widely accepted that increased consumption of seafood is important in dealing with growing health problems such as cardiovascular disease. Based on a major EU Integrated Research Project, SEAFOODplus, this important book reviews the range of research into consumer attitudes towards seafood and the key issues in improving the safety, nutritional and sensory quality of seafood products to meet consumer expectations. After an introductory chapter the book is divided into six parts. The first part of the book reviews consumer attitudes to seafood, including regional differences, the impact of eating quality on product preferences, consumer information needs and attitudes to processed seafood products. Part two discusses research on the important health benefits of seafood consumption in such areas as gastrointestinal health, heart disease and the health of children and young adults. In Part three, the book reviews key seafood safety issues and how they can be managed, from virus contamination and pathogens to histamine and biogenic amines. The following two parts then discuss the range of technologies designed both to optimise the sensory and health benefits of seafood and ensure animal welfare in aquaculture operations. The final part of the book reviews traceability issues. Improving seafood products for the consumer is a valuable reference for the seafood processing industry, and all those concerned with improving the consumption of seafood products. Reviews the range of research into consumer attitudes towards seafood Discusses key issues in improving the safety, nutritional and sensory quality of seafood products Examines the range of technologies available to improve the quality and ensure animal welfare
Seafood Of South East Asia
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Author : Alan Davidson
language : en
Publisher:
Release Date : 1976
Seafood Of South East Asia written by Alan Davidson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1976 with Cooking (Seafood) categories.
Seafood Safety And Quality
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Author : Md. Latiful Bari
language : en
Publisher: CRC Press
Release Date : 2018-08-06
Seafood Safety And Quality written by Md. Latiful Bari and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-08-06 with Science categories.
Seafood Safety and Quality continues to be a major public health issue and its importance has escalated to unprecedented levels in recent years. In this book, major seafood borne diseases and key safety issues are reviewed. In addition, emerging microbial agents, fish toxins and other contaminants including heavy metal; allergy, water safety and related topics are discussed. It also addresses the challenges faced by both developed and developing countries to ensure seafood safety in new seafood products and processing technologies, seafood trade, safety of foods derived from biotechnology, microbiological risks, emergence of new and antibioticresistant pathogens, particularly from emerging pathogens, directing research to areas of high-risk, focus intervention and establishment of target risk levels and target diseases or pathogens. The book serves as a comprehensive resource on the seafood borne diseases and a wide variety of responsible etiologic agents, including bacteria, viruses, parasites, seafood toxins, and environmental toxins. It has been written in a simple manner and should promote the efforts of the scientific community to deliver safe seafood for a better health and environment.