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Modified Atmospheric Processing and Packaging of Fish

In Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging, experts from;

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Trends in Fish Processing Technologies

The high market demand based on consumers' trust in fish as a healthy and nutritious food resource made fish processing a very dynamic;

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Postharvest Technology of Fish and Fish Products

. Newer trends in fish preservation employing modified atmosphere packaging, fish mince and mince based value added products, and technology;

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Modified Atmosphere and Active Packaging Technologies

biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and;

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Modified Atmosphere and Active Packaging Technologies

biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and;

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Biopackaging

modified atmosphere packaging (MAP) and active packaging (AP).;

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Biopackaging

modified atmosphere packaging (MAP) and active packaging (AP).;

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Modified Atmosphere Packaging of Foods

A complete guide to the principles and practical application of modified atmosphere packaging Modified atmosphere packaging (MAP;

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Processing and Development of Polysaccharide-Based Biopolymers for Packaging Applications

-microbials, anti-oxidative agents, and modified atmosphere packaging (MAP). Introduces the principles of biopolymer plasticization and;

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Seafood Processing

and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part ( Quality;

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Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling

Other Methods focuses on novel and emerging technologies leveraged for the value addition of fish and fishery products from marine, freshwater;

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Seafood

Analyzes how the technology and commercial practices of cultivation affect the nutritive value of certain fish, molluscs, crustacea, and;

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Seafood

Analyzes how the technology and commercial practices of cultivation affect the nutritive value of certain fish, molluscs, crustacea, and;

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Fish Processing

the background against which fish processing will exist in the near future. Chapter two looks at the environmental and sustainability issues;

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Non-thermal Processing of Foods

vegetables, cereal products, meat, fish and poultry, and milk and milk products. Features: Provides latest information regarding;

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Advanced Technologies for Meat Processing

nutrition. The book starts with the control and traceability of genetically modified farm animals, followed by four chapters reporting the use;

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Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables

Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables provides comprehensive coverage of all aspects of modern MAP technologies;

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Handbook of Aseptic Processing and Packaging

Since publication of the first edition of this book, Aseptic Processing and Packaging of Food, significant changes have taken place;

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Handbook of Aseptic Processing and Packaging

Since publication of the first edition of this book, Aseptic Processing and Packaging of Food, significant changes have taken place;

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Handbook of Food Processing

films and coatings, food packaging-aseptic packaging, and modified atmosphere, biosensor and ozone applications. The book helps you keep up with;

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Food Packaging and Shelf Life

diverse as milk, fruits, bottled water, juices, vegetables, fish, and beef. It discusses the deteriorative reactions for each food and reviews how;

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Packaging for Nonthermal Processing of Food

A comprehensive review of the many new developments in the growing food processing and packaging field Revised and updated for the;

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In-Pack Processed Foods

vegetables, meat, poultry and fish products. In-Pack Processed Foods: Improving Quality will be a valuable reference for professionals involved;

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Food Packaging

Food packaging is a multidisciplinary subject involving, Food Science, Food Engineering, Food Processing and Preservation, Food Technology;

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Principles of Modified-Atmosphere and Sous Vide Product Packaging

This is the first in-depth presentation in book form of both modified atmosphere and sous vide food preservation and packaging technologies;

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Natural Additives in Fish Processing

additives which have been formulated from natural agents. It includes natural antimicrobials for bio-preservation of fish and natural anti-oxidants;

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Nanomaterials for Food Packaging

Nanotechnology for Food Packaging: Materials, Processing Technologies, and Safety Issues showcases the latest research in the use;

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