Innovative Technologies in Seafood Processing (Record no. 128422)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 04623cam a2200469Mu 4500 |
| 001 - CONTROL NUMBER | |
| control field | 9780429327551 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | FlBoTFG |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220509193025.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION | |
| fixed length control field | m d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr cnu---unuuu |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 190907s2019 flu o 000 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | OCoLC-P |
| Language of cataloging | eng |
| Transcribing agency | OCoLC-P |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781000557015 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1000557014 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780429327551 |
| -- | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0429327552 |
| -- | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781000561944 |
| -- | (electronic bk. : Mobipocket) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1000561941 |
| -- | (electronic bk. : Mobipocket) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781000566871 |
| -- | (electronic bk. : EPUB) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1000566870 |
| -- | (electronic bk. : EPUB) |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)1117641072 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC-P)1117641072 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | SH335 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | SCI |
| Subject category code subdivision | 039000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TEC |
| Subject category code subdivision | 012000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TVT |
| Source | bicssc |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664/.94 |
| Edition number | 23 |
| 245 00 - TITLE STATEMENT | |
| Title | Innovative Technologies in Seafood Processing |
| Medium | [electronic resource]. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | Boca Raton : |
| Name of publisher, distributor, etc | CRC Press LLC, |
| Date of publication, distribution, etc | 2019. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource (393 p.). |
| 490 1# - SERIES STATEMENT | |
| Series statement | Contemporary Food Engineering Ser. |
| 500 ## - GENERAL NOTE | |
| General note | Description based upon print version of record. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Cover; Half Title; Title Page; Copyright Page; Table of Contents; Preface; Editor; Contributors; Chapter 1: Advances in Chilling; Chapter 2: Advances in Freezing and Thawing; Chapter 3: Advances in Packaging; Chapter 4: Applications of Edible Films and Coatings in Aquatic Foods; Chapter 5: High-Pressure Processing of Seafood; Chapter 6: Irradiation Technology; Chapter 7: Application of Ultrasonication in Seafood Processing; Chapter 8: Pulsed Electric Field Processing; Chapter 9: Innovative Dielectric Applications (Microwave and Radio Frequency) for Seafood Thawing |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Chapter 10: Ozone Application in Seafood ProcessingChapter 11: Effect of Natural Preservatives on Chemical Changes Related to Quality and Shelf Life in Processed Aquatic Foods; Chapter 12: Application of Natural Antimicrobial Strategies in Seafood Preservation; Chapter 13: Sous Vide Technology; Chapter 14: Nanotechnological Applications; Chapter 15: Novel Thermal Sterilization Technologies in Seafood Processing; Chapter 16: Advances in Discard and By-product Processing; Chapter 17: Other Innovative Technologies in Seafood Processing; Index |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood Processing gives information on advances in chilling, freezing, thawing, and packaging of seafood and also updates knowledge of novel process technologies (high-pressure processing, irradiation, ultrasound, pulsed electric field, microwave and radio frequency, sous vide technology, novel thermal sterilization technologies, ozone and nanotechnological applications, and other innovative technologies such as cold plasma, ohmic heating, infrared heating supercritical carbon dioxide, and high-intensity pulsed light) for the seafood industry. Features Reviews novel process technologies applied in the seafood industry Highlights processing effects on product quality and safety of treated seafood Focuses on the development of safe and effective natural antimicrobials and additives Assesses alternative techniques to utilize fish discards and waste as high value products Further it highlights aspects related to quality of seafood treated with these innovative technologies, effect on food constituents, possible risk, security/safety both of seafood and consumers, the environmental impact, and the legislative aspects. The book also addresses the growing international environmental concern for fish discards and fish waste generated in the seafood processing industries by including a chapter, Advances in Discard and By-Products Processing, which assesses alternative techniques to utilize fish discards and waste as high value products. This book will be of value to researchers and technicians in the food technology area, especially those dealing with seafood. |
| 588 ## - | |
| -- | OCLC-licensed vendor bibliographic record. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | SCIENCE / Life Sciences / Biology / Marine Biology |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | TECHNOLOGY / Food Science |
| Source of heading or term | bisacsh |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Fishery processing. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Ozogul, Yesim. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Materials specified | Taylor & Francis |
| Uniform Resource Identifier | https://www.taylorfrancis.com/books/9780429327551 |
| 856 42 - ELECTRONIC LOCATION AND ACCESS | |
| Materials specified | OCLC metadata license agreement |
| Uniform Resource Identifier | http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf |
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