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ePub Quality Assurance in the Fish Industry (Developments in Food Science) download

by H.H. Huss,M. Jakobsen,J. Liston

ePub Quality Assurance in the Fish Industry (Developments in Food Science) download
Author:
H.H. Huss,M. Jakobsen,J. Liston
ISBN13:
978-0444890771
ISBN:
0444890777
Language:
Publisher:
Elsevier Science (August 31, 1992)
Category:
Subcategory:
Nature & Ecology
ePub file:
1714 kb
Fb2 file:
1377 kb
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Rating:
4.5
Votes:
115

Learn more The oil refining and petrochemical industries have occupied an important role in Puerto Rico's development strategy since the early 1960s.

Huss et al, p. 33-546. Cite this publication. Fish from developing countries can be used as food or as a source of employment and income. Fish is the main source of protein in some developing countries, on the other hand about 50% of the total fish traded in international markets comes from developing countries, and in some cases the largest non-aid source of hard currency. The oil refining and petrochemical industries have occupied an important role in Puerto Rico's development strategy since the early 1960s.

In Quality Assurance in the Fish Industry; Developments in Food Science, 30 (Eds . Huss, M. Jakobsen and J. Liston). 1983) New approaches in the use of fish proteins. In Developments in food Proteins, 2nd edn. (Ed. . Elsevier Science, Amsterdam, pp. 125–38. Theoretical background for clinical and biochemical applications of electromigration techniques. CrossRefGoogle Scholar. 1982) Differentiation of species of fish by isoelectric focusing on agarose and polyacrylamide gels - a comparison.

Developments in Food Science. Bacterial spoilage of seafood (J. This book details the proceedings from an international conference on Quality Assurance in the fish industry and contains 51 papers presented at the above mentioned conference. Preliminary observations on the flora of fresh vacuum packed salmon steaks (B. Donald and . The effect of superchilling with CO2; snow on the quality of commercially processed cod (Gadus morhua) and winter flounder (Pseudopleuronectes americanus) fillets (.

In Quality Assurance in the Fish Industry, . Huss et al. (Eds), Elsevier, p. 521–32. Jacobson, M. and Lillie, A. (1992), Quality systems in the fish industry. Fish Processing HACCP Workshop. The National Food Centre Training, in association with the Department of the Marine, Bord Iascaigh Mhara and the Irish Fish Processors and Exporters Association (1994). In Quality Assurance in the Fish Industry, . 515–20.

Quality assurance in the fish industry. Quality assurance in the fish industry of developing countries. Huss, M, Jakobsen & J. Liston, eds. Quality assurance in the fish industry

Quality assurance in the fish industry. Proceedings of an international conference, Copenhagen, Denmark, 26-30 August 1991, p, 501-508. Development in Food Science 30. Amsterdam, the Netherlands, Elsevier Science Publishers. 1993, The efficiency of storage during distant continental transportation of beef sides and quarters. Food Res. In. 26 (4): 239-245. Quality assurance in the fish industry. Proceedings of an international conference, Copenhagen, Denmark, 26-30 August 1991, p. 533-546.

Scientific knowledge is a key factor in the development of HighTech in food industry

Scientific knowledge is a key factor in the development of HighTech in food industry. The three main blocks within the project (BIOTECH, NANO, and ICT) will determine the development strategy for food processing. Nanotechnology in food industry has been formalized only in the past few years. The concept was phenomenologically introduced by Richard Feynman at a conference at the California Institute of Technology in 1979. Studies in the field of computer technology, computer science, and molecular modeling have been the key to the development of procedures in nanobiotechnology and nanoinformatics.

Providing novel solutions for food quality assurance can be a very critical issue, especially in.

Providing novel solutions for food quality assurance can be a very critical issue, especially in view of the new EU and international regulations for minimal residue concentration in marketed food and agricultural products. Recent developments in the field include combinations of PCR with MS, ty measurements, microcalorimetry, flow cytometry, nuclease/lysate tests, adenosine triphosphate measurement, cence, molecular biological tests, and immunoassays (Kintzios, 2009).

Bacterial spoilage of seafood (J. Session 1C: Technological And Economical Aspects Developments in fish processing - technological aspects of quality (G. Valdimarsson). Handling and holding of fish on fishing vessels in Denmark (K. Baek Olsen). Session 1D: Microbiological Aspects. oceedings{Huss1992QualityAI, title {Quality assurance in the fish industry : proceedings of an international conference, Copenhagen, Denmark, 26-30 August 1991}, author {Hans Henrick Huss and Mogens Jakobsen and John W Liston}, year {1992} }. 2. Development of novel freeze dried product 3. Use of combination additives in cured product for better shelf life. Elsevier Publishing, London, New York. 9. John, D. E. 1985. Unit IV. Functional properties of seafood proteins: Solubility, emulsification, viscosity, water. Fpt 507. Handling, storage and transport of fresh fish.

In H. H. Huss,, M. Jacobsen, and, J. Liston (e., Quality Assurance in the Fish Industry. Assurance of seafood quality. FAO Fisheries technical paper no. 334. United Nations Food and Agriculture Organization, Rome, Italy. Elsevier, Amsterdam, The Netherlands. 109. Gill, T. A. 1997. Advanced analytical tools in seafood science.

This book details the proceedings from an international conference on Quality Assurance in the fish industry and contains 51 papers presented at the above mentioned conference. All the papers were reviewed before acceptance by an international scientific committee, and have been arranged into four main sections: Aspects of quality (Biological factors affecting quality, Shelf life and spoilage, Technological and economical aspects of quality, Microbiological aspects of quality), Quality assessment (Sensory and instrumental methods, biochemical and chemical methods), Quality assurance programmes, and Market standards and requirements.

Each section is introduced by one or several invited papers giving a review and an update of a specific topic. All papers are structured as publications with paragraphs of introduction, materials and methods. etc. and give an extensive update on the state of the art of research and development in fish technology.