Postharvest Technologies and Quality Control of Shrimp

Herausgeber: Nirmal, Nilesh; Bono, Gioacchino; Benjakul, Soottawat

• Broschiertes Buch

Produktbeschreibung

Postharvest Technologies and Quality Control of Shrimp provides the most updated and comprehensive knowledge on conventional chemical additives, novel natural preservatives, innovative technologies, and packaging solutions employed to enhance the quality and safety of shrimp and shrimp products. The book disseminates current developments in natural preservatives as well as advancements in new technologies to extend the shelf-life of shrimp and their products during different storage conditions. Edited by experts in the field of fisheries and seafood science, this book provides its readership with a broad overview of shrimp postharvest quality losses. The authors have gathered a wealth of recent information and guidance on the utilization of natural preservatives and novel technologies for the quality control of shrimp. Subsequent chapters discuss the impact of handling, processing, and storage on shrimp postharvest quality, followed by various preservatives and technologies employed to retard described quality losses. The book concludes with a discussion of safety and regulation issues related to food additives.

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Produktdetails

• Verlag: Elsevier Science
• Seitenzahl: 366
• Erscheinungstermin: 24. September 2024
• Englisch
• Gewicht: 450g
• ISBN-13: 9780443161247
• ISBN-10: 0443161240
• Artikelnr.: 69768161

Inhaltsangabe

1. Shrimp postharvest quality losses 2. Impact of handling process and
different storage conditions on shrimp quality 3. Conventional process to
control the shrimp quality losses 4. Application of organic acids in shrimp
quality enhancement 5. Plant extract as a natural preservative for shrimp
and shrimp products 6. Electrolyzed water to prevent shrimp quality losses
7. Cold plasma technology: A novel technology for shrimp preservation 8.
Application of high hydrostatic pressure for quality control of shrimp 9.
Ozone treatment and quality control of shrimp 10. Edible coating for shrimp
quality control 11. Novel packaging technologies for shrimp and shrimp
products 12. Safety and regulation of different food additives for shrimp
and shrimp products