Natural additives in fish processing /
Natural additives in fish processing /
edited by Viji Pankyamma and Prerna Pandey.
- xv, 312 pages : color illustrations ; 24 cm.
Includes bibliographical references and index
Natural antimicrobials for biopreservation of fish -- Natural antioxidants and its application in fish and fish products -- Natural additives in active antimicrobial packaging for fish preservation -- Chitins and its applications in seafood processing -- Bioactive colorants for seafood applications -- Gelatin: extraction, properties and applications -- Natural preservatives: effect on sensory attributes -- Effect of chitosan edible coating on the biochemical and physical characteristics of carp fillet (Cyprinus carpio) stored at - 18 C -- Antimicrobial performance of two different packaging materials on the microbiological quality of fresh salmon -- Natural food additives and preservatives for fish-paste products: a review of the past, present, and future states of research -- The effect of nisin from Lactococcus lactis subsp. lactis on refrigerated patin fillet quality.
9781773614748
Fishery processing.
Fish culture.
Food additives.
SH335
639.3 / N219
Includes bibliographical references and index
Natural antimicrobials for biopreservation of fish -- Natural antioxidants and its application in fish and fish products -- Natural additives in active antimicrobial packaging for fish preservation -- Chitins and its applications in seafood processing -- Bioactive colorants for seafood applications -- Gelatin: extraction, properties and applications -- Natural preservatives: effect on sensory attributes -- Effect of chitosan edible coating on the biochemical and physical characteristics of carp fillet (Cyprinus carpio) stored at - 18 C -- Antimicrobial performance of two different packaging materials on the microbiological quality of fresh salmon -- Natural food additives and preservatives for fish-paste products: a review of the past, present, and future states of research -- The effect of nisin from Lactococcus lactis subsp. lactis on refrigerated patin fillet quality.
9781773614748
Fishery processing.
Fish culture.
Food additives.
SH335
639.3 / N219