دانلود کتاب Innovative Technologies in Seafood Processing

فهرست مطالب :

1. Advances in Chilling

Vida Šimat* and Ivana Generalić Mekinić

2. Advances in Freezing and Thawing

Torstein Skåra, Svein Kristian Stormo, Heidi N. Nilsen*

3. Advances in Packaging

Esmeray Kuley*, Fatih Özoğul, Abdurahman Polat

4. Advances in Edible Films and Coatings in Aquatic Foods

Pınar YERLİKAYAa, Hanife Aydan YATMAZ b, Osman Kadir TOPUZ*

5. High-Pressure Processing of Seafood

İlknur Ucak, Stefan Toepfl

6. Irradiation Technology

Zafer Ceylan and Yesim Ozogul

7. Application of Ultrasonication in Seafood Processing

Soottawat Benjakul*, Ali Muhammed Moula Ali and Avtar Singh

8. Pulsed Electric Field Processing

Amin Shavandi, Pouya Saeedi, Alaa El-Din A Bekhit*

9. Innovative Dielectric Applications (Microwave and Radio Frequency) for Seafood

Ferruh Erdogdu*, Ozan Altin, Ozan Karatas and Huseyin Topcam

10. Ozone Application in Seafood Processing

Alex Augusto Gonçalves*

11. Effect of natural Preservatives on Chemical Changes Related to Quality and Shelf-Life in Processed Aquatic Foods

Santiago P. Aubourg

12. Application of Natural Antimicrobial Strategies in Seafood Preservation

Giulia Tabanelli, Federica Barbieri, Chiara Montanari, Fausto Gardini

13. Sous Vide Technology

Elena Gonzalez-Fandos* and Alba Martinez Laorden

14. Nanotechnology Applications

Yesim Ozogul, David Julian McClements, Ali Rıza Kosker, Mustafa Durmus, Yılmaz Ucar

15. Novel Thermal Sterilization Technologies in Seafood Processing

Bahar Tokur, Koray Korkmaz

16. Advances in Discard and By-Product Processing

Gülsün Özyurt, A. Serhat Özkütük

17. Other Innovative Technologies in Seafood Processing