Natural additives in fish processing /:
"Natural Additives in Fish Processing examines various aspects of additives used for fish processing, as the focused has been led upon those additives which have been formulated from natural agents. It includes natural antimicrobials for bio-preservation of fish and natural anti-oxidants used f...
Gespeichert in:
| Weitere Verfasser: | , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Oakville, ON :
Delve Publishing,
2019.
|
| Schlagworte: | |
| Online-Zugang: | DE-862 DE-863 |
| Zusammenfassung: | "Natural Additives in Fish Processing examines various aspects of additives used for fish processing, as the focused has been led upon those additives which have been formulated from natural agents. It includes natural antimicrobials for bio-preservation of fish and natural anti-oxidants used for fish products. Provide the reader with the insights into the development of various natural agents used to prepare those additives that would be further used in fish processing."-- |
| Beschreibung: | 1 online resource (334 pages) |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9781773618166 1773618164 |
Internformat
MARC
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| 020 | |a 9781773618166 |q (electronic bk.) | ||
| 020 | |a 1773618164 |q (electronic bk.) | ||
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| 082 | 7 | |a 639.3 |2 23/eng/20220519 | |
| 049 | |a MAIN | ||
| 245 | 0 | 0 | |a Natural additives in fish processing / |c edited by Dr. Viji Pankyamma and Prerna Pandey. |
| 264 | 1 | |a Oakville, ON : |b Delve Publishing, |c 2019. | |
| 300 | |a 1 online resource (334 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 520 | |a "Natural Additives in Fish Processing examines various aspects of additives used for fish processing, as the focused has been led upon those additives which have been formulated from natural agents. It includes natural antimicrobials for bio-preservation of fish and natural anti-oxidants used for fish products. Provide the reader with the insights into the development of various natural agents used to prepare those additives that would be further used in fish processing."-- |c Provided by publisher | ||
| 505 | 0 | |a Cover; Half Title Page; Title Page; Copyright Page; Declaration; About the Editors; Table of Contents; List of Contributors; List of Abbreviations; Preface; Chapter 1 Natural Antimicrobials for Biopreservation of Fish; 1.1 Introduction; 1.2 Viruses as Natural Antimicrobials; 1.3 Natural Antimicrobials Produced by Bacteria; 1.4 Natural Antimicrobials Produced by Aquatic Animals; 1.5 Natural Antimicrobials of Plant Origin; 1.6 Methods of Application; 1.7 Conclusion; 1.8 References; Chapter 2 Natural Antioxidants And Its Application In Fish And Fish Products; 2.1 Introduction | |
| 505 | 8 | |a 2.2 Lipid Oxidation2.3 Antioxidants; 2.4 Sources of Natural Antioxidants; 2.5 Plant Extracts For Chilled Fish Preservation; 2.6 Plant Antioxidants For Frozen Fish Preservation; 2.7 Natural Antioxidants For Fish Oil Stabilization; 2.8 Active Packaging Against Lipid Oxidation; 2.9 Limitations And Future Trend; 2.10 References; Chapter 3 Natural Additives In Active Antimicrobial Packaging For Fish Preservation; 3.1 Introduction; 3.2 Active Packaging; 3.3 Antimicrobial Packaging; 3.4 Antimicrobial And Biodegradable Packaging Film From Natural Polymers | |
| 505 | 8 | |a 3.5 Chitosan As Antimicrobial Packaging Material3.6 Natural Antimicrobials As Additives In Packaging Films; 3.7 Role Of Essential Oils In Chitosan-Based Antimicrobial Packaging; 3.8 Application Of Essential Oil Incorporated Packaging Film For Fish Preservation; 3.9 Plant Extracts In Packaging Material; 3.10 Enzymes In Seafood Packaging; 3.11 Bacteriocins; 3.12 Organic Acids; 3.13 Conclusion; 3.14 References; Chapter 4 Chitins and Its Applications In Seafood Processing; 4.1 Introduction; 4.2 Chitosan And Its Properties; 4.3 Antioxidant Activity of Chitosan In Fish And Fish Products | |
| 505 | 8 | |a 4.4 Antibacterial Effects of Chitosan In Seafood4.5 Chitosan-Based Active Packaging Film For Seafood; 4.6 Chitosan As A Gelling Enhancer; 4.7 Chitosan For Encapsulation of Fish Oil; 4.8 Chitosan For Improving The Quality Of Chill Stored Shrimp; 4.9 Carboxymethyl Chitosan (CMCS); 4.10 Antimicrobial And Antioxidant Properties of Carboxymethyl Chitosan; 4.11 CMC In Fish Processing And Preservation; 4.12 Conclusion; 4.13 References; Chapter 5 Bioactive Colorants For Seafood Applications; 5.1 Introduction; 5.2 Natural Coloring Agents; 5.3 Natural Food Colorant In Fish And Fishery Products | |
| 505 | 8 | |a 5.4 Natural Food Colorant As Preservative and Antioxidant In Seafood5.5 Natural Colorant In Smart Packaging; 5.6 Color Enhancement Of Cultured Fish; 5.7 References; Chapter 6 Gelatin: Extraction, Properties And Applications; 6.1 Introduction; 6.2 Molecular Structure And Composition Of Gelatin; 6.3 Manufacturing Process; 6.4 Important Physical And Functional Properties; 6.5 Applications of Gelatin; 6.6 Food Applications; 6.7 Fish Gelatin; 6.8 Applications of Gelatin In The Seafood Industry; 6.9 Mammalian Gelatin And Fish Gelatin -- A Comparison; 6.10 Future Challenges; 6.11 References -- Chapter 7 Natural Preservatives: Effect On Sensory Attributes | |
| 504 | |a Includes bibliographical references and index. | ||
| 650 | 0 | |a Fishery processing. |0 http://id.loc.gov/authorities/subjects/sh85048700 | |
| 650 | 0 | |a Fish culture. |0 http://id.loc.gov/authorities/subjects/sh85048622 | |
| 650 | 0 | |a Food additives. |0 http://id.loc.gov/authorities/subjects/sh85050253 | |
| 650 | 6 | |a Produits de la pêche |x Traitement. | |
| 650 | 6 | |a Pisciculture. | |
| 650 | 6 | |a Aliments |x Additifs. | |
| 650 | 7 | |a Fish culture |2 fast | |
| 650 | 7 | |a Fishery processing |2 fast | |
| 650 | 7 | |a Food additives |2 fast | |
| 700 | 1 | |a Pankyamma, Viji, |e editor. | |
| 700 | 1 | |a Pandey, Prerna, |e editor. |0 http://id.loc.gov/authorities/names/n2018181363 | |
| 758 | |i has work: |a Natural Additives in Fish Processing (Text) |1 https://id.oclc.org/worldcat/entity/E39PCYJjTwfR6MBdJmhWrrHQv3 |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
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| 938 | |a Kortext |b KTXT |n 2247196 | ||
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Datensatz im Suchindex
| DE-BY-FWS_katkey | ZDB-4-EBA-on1085175457 |
|---|---|
| _version_ | 1829095295545245696 |
| adam_text | |
| any_adam_object | |
| author2 | Pankyamma, Viji Pandey, Prerna |
| author2_role | edt edt |
| author2_variant | v p vp p p pp |
| author_GND | http://id.loc.gov/authorities/names/n2018181363 |
| author_facet | Pankyamma, Viji Pandey, Prerna |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | S - Agriculture |
| callnumber-label | SH335 |
| callnumber-raw | SH335 |
| callnumber-search | SH335 |
| callnumber-sort | SH 3335 |
| callnumber-subject | SH - Aquaculture, Fisheries, Angling |
| collection | ZDB-4-EBA |
| contents | Cover; Half Title Page; Title Page; Copyright Page; Declaration; About the Editors; Table of Contents; List of Contributors; List of Abbreviations; Preface; Chapter 1 Natural Antimicrobials for Biopreservation of Fish; 1.1 Introduction; 1.2 Viruses as Natural Antimicrobials; 1.3 Natural Antimicrobials Produced by Bacteria; 1.4 Natural Antimicrobials Produced by Aquatic Animals; 1.5 Natural Antimicrobials of Plant Origin; 1.6 Methods of Application; 1.7 Conclusion; 1.8 References; Chapter 2 Natural Antioxidants And Its Application In Fish And Fish Products; 2.1 Introduction 2.2 Lipid Oxidation2.3 Antioxidants; 2.4 Sources of Natural Antioxidants; 2.5 Plant Extracts For Chilled Fish Preservation; 2.6 Plant Antioxidants For Frozen Fish Preservation; 2.7 Natural Antioxidants For Fish Oil Stabilization; 2.8 Active Packaging Against Lipid Oxidation; 2.9 Limitations And Future Trend; 2.10 References; Chapter 3 Natural Additives In Active Antimicrobial Packaging For Fish Preservation; 3.1 Introduction; 3.2 Active Packaging; 3.3 Antimicrobial Packaging; 3.4 Antimicrobial And Biodegradable Packaging Film From Natural Polymers 3.5 Chitosan As Antimicrobial Packaging Material3.6 Natural Antimicrobials As Additives In Packaging Films; 3.7 Role Of Essential Oils In Chitosan-Based Antimicrobial Packaging; 3.8 Application Of Essential Oil Incorporated Packaging Film For Fish Preservation; 3.9 Plant Extracts In Packaging Material; 3.10 Enzymes In Seafood Packaging; 3.11 Bacteriocins; 3.12 Organic Acids; 3.13 Conclusion; 3.14 References; Chapter 4 Chitins and Its Applications In Seafood Processing; 4.1 Introduction; 4.2 Chitosan And Its Properties; 4.3 Antioxidant Activity of Chitosan In Fish And Fish Products 4.4 Antibacterial Effects of Chitosan In Seafood4.5 Chitosan-Based Active Packaging Film For Seafood; 4.6 Chitosan As A Gelling Enhancer; 4.7 Chitosan For Encapsulation of Fish Oil; 4.8 Chitosan For Improving The Quality Of Chill Stored Shrimp; 4.9 Carboxymethyl Chitosan (CMCS); 4.10 Antimicrobial And Antioxidant Properties of Carboxymethyl Chitosan; 4.11 CMC In Fish Processing And Preservation; 4.12 Conclusion; 4.13 References; Chapter 5 Bioactive Colorants For Seafood Applications; 5.1 Introduction; 5.2 Natural Coloring Agents; 5.3 Natural Food Colorant In Fish And Fishery Products 5.4 Natural Food Colorant As Preservative and Antioxidant In Seafood5.5 Natural Colorant In Smart Packaging; 5.6 Color Enhancement Of Cultured Fish; 5.7 References; Chapter 6 Gelatin: Extraction, Properties And Applications; 6.1 Introduction; 6.2 Molecular Structure And Composition Of Gelatin; 6.3 Manufacturing Process; 6.4 Important Physical And Functional Properties; 6.5 Applications of Gelatin; 6.6 Food Applications; 6.7 Fish Gelatin; 6.8 Applications of Gelatin In The Seafood Industry; 6.9 Mammalian Gelatin And Fish Gelatin -- A Comparison; 6.10 Future Challenges; 6.11 References -- Chapter 7 Natural Preservatives: Effect On Sensory Attributes |
| ctrlnum | (OCoLC)1085175457 |
| dewey-full | 639.3 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 639 - Hunting, fishing & conservation |
| dewey-raw | 639.3 |
| dewey-search | 639.3 |
| dewey-sort | 3639.3 |
| dewey-tens | 630 - Agriculture and related technologies |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| id | ZDB-4-EBA-on1085175457 |
| illustrated | Not Illustrated |
| indexdate | 2025-04-11T08:46:45Z |
| institution | BVB |
| isbn | 9781773618166 1773618164 |
| language | English |
| oclc_num | 1085175457 |
| open_access_boolean | |
| owner | MAIN DE-862 DE-BY-FWS DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-862 DE-BY-FWS DE-863 DE-BY-FWS |
| physical | 1 online resource (334 pages) |
| psigel | ZDB-4-EBA FWS_PDA_EBA ZDB-4-EBA |
| publishDate | 2019 |
| publishDateSearch | 2019 |
| publishDateSort | 2019 |
| publisher | Delve Publishing, |
| record_format | marc |
| spelling | Natural additives in fish processing / edited by Dr. Viji Pankyamma and Prerna Pandey. Oakville, ON : Delve Publishing, 2019. 1 online resource (334 pages) text txt rdacontent computer c rdamedia online resource cr rdacarrier "Natural Additives in Fish Processing examines various aspects of additives used for fish processing, as the focused has been led upon those additives which have been formulated from natural agents. It includes natural antimicrobials for bio-preservation of fish and natural anti-oxidants used for fish products. Provide the reader with the insights into the development of various natural agents used to prepare those additives that would be further used in fish processing."-- Provided by publisher Cover; Half Title Page; Title Page; Copyright Page; Declaration; About the Editors; Table of Contents; List of Contributors; List of Abbreviations; Preface; Chapter 1 Natural Antimicrobials for Biopreservation of Fish; 1.1 Introduction; 1.2 Viruses as Natural Antimicrobials; 1.3 Natural Antimicrobials Produced by Bacteria; 1.4 Natural Antimicrobials Produced by Aquatic Animals; 1.5 Natural Antimicrobials of Plant Origin; 1.6 Methods of Application; 1.7 Conclusion; 1.8 References; Chapter 2 Natural Antioxidants And Its Application In Fish And Fish Products; 2.1 Introduction 2.2 Lipid Oxidation2.3 Antioxidants; 2.4 Sources of Natural Antioxidants; 2.5 Plant Extracts For Chilled Fish Preservation; 2.6 Plant Antioxidants For Frozen Fish Preservation; 2.7 Natural Antioxidants For Fish Oil Stabilization; 2.8 Active Packaging Against Lipid Oxidation; 2.9 Limitations And Future Trend; 2.10 References; Chapter 3 Natural Additives In Active Antimicrobial Packaging For Fish Preservation; 3.1 Introduction; 3.2 Active Packaging; 3.3 Antimicrobial Packaging; 3.4 Antimicrobial And Biodegradable Packaging Film From Natural Polymers 3.5 Chitosan As Antimicrobial Packaging Material3.6 Natural Antimicrobials As Additives In Packaging Films; 3.7 Role Of Essential Oils In Chitosan-Based Antimicrobial Packaging; 3.8 Application Of Essential Oil Incorporated Packaging Film For Fish Preservation; 3.9 Plant Extracts In Packaging Material; 3.10 Enzymes In Seafood Packaging; 3.11 Bacteriocins; 3.12 Organic Acids; 3.13 Conclusion; 3.14 References; Chapter 4 Chitins and Its Applications In Seafood Processing; 4.1 Introduction; 4.2 Chitosan And Its Properties; 4.3 Antioxidant Activity of Chitosan In Fish And Fish Products 4.4 Antibacterial Effects of Chitosan In Seafood4.5 Chitosan-Based Active Packaging Film For Seafood; 4.6 Chitosan As A Gelling Enhancer; 4.7 Chitosan For Encapsulation of Fish Oil; 4.8 Chitosan For Improving The Quality Of Chill Stored Shrimp; 4.9 Carboxymethyl Chitosan (CMCS); 4.10 Antimicrobial And Antioxidant Properties of Carboxymethyl Chitosan; 4.11 CMC In Fish Processing And Preservation; 4.12 Conclusion; 4.13 References; Chapter 5 Bioactive Colorants For Seafood Applications; 5.1 Introduction; 5.2 Natural Coloring Agents; 5.3 Natural Food Colorant In Fish And Fishery Products 5.4 Natural Food Colorant As Preservative and Antioxidant In Seafood5.5 Natural Colorant In Smart Packaging; 5.6 Color Enhancement Of Cultured Fish; 5.7 References; Chapter 6 Gelatin: Extraction, Properties And Applications; 6.1 Introduction; 6.2 Molecular Structure And Composition Of Gelatin; 6.3 Manufacturing Process; 6.4 Important Physical And Functional Properties; 6.5 Applications of Gelatin; 6.6 Food Applications; 6.7 Fish Gelatin; 6.8 Applications of Gelatin In The Seafood Industry; 6.9 Mammalian Gelatin And Fish Gelatin -- A Comparison; 6.10 Future Challenges; 6.11 References -- Chapter 7 Natural Preservatives: Effect On Sensory Attributes Includes bibliographical references and index. Fishery processing. http://id.loc.gov/authorities/subjects/sh85048700 Fish culture. http://id.loc.gov/authorities/subjects/sh85048622 Food additives. http://id.loc.gov/authorities/subjects/sh85050253 Produits de la pêche Traitement. Pisciculture. Aliments Additifs. Fish culture fast Fishery processing fast Food additives fast Pankyamma, Viji, editor. Pandey, Prerna, editor. http://id.loc.gov/authorities/names/n2018181363 has work: Natural Additives in Fish Processing (Text) https://id.oclc.org/worldcat/entity/E39PCYJjTwfR6MBdJmhWrrHQv3 https://id.oclc.org/worldcat/ontology/hasWork |
| spellingShingle | Natural additives in fish processing / Cover; Half Title Page; Title Page; Copyright Page; Declaration; About the Editors; Table of Contents; List of Contributors; List of Abbreviations; Preface; Chapter 1 Natural Antimicrobials for Biopreservation of Fish; 1.1 Introduction; 1.2 Viruses as Natural Antimicrobials; 1.3 Natural Antimicrobials Produced by Bacteria; 1.4 Natural Antimicrobials Produced by Aquatic Animals; 1.5 Natural Antimicrobials of Plant Origin; 1.6 Methods of Application; 1.7 Conclusion; 1.8 References; Chapter 2 Natural Antioxidants And Its Application In Fish And Fish Products; 2.1 Introduction 2.2 Lipid Oxidation2.3 Antioxidants; 2.4 Sources of Natural Antioxidants; 2.5 Plant Extracts For Chilled Fish Preservation; 2.6 Plant Antioxidants For Frozen Fish Preservation; 2.7 Natural Antioxidants For Fish Oil Stabilization; 2.8 Active Packaging Against Lipid Oxidation; 2.9 Limitations And Future Trend; 2.10 References; Chapter 3 Natural Additives In Active Antimicrobial Packaging For Fish Preservation; 3.1 Introduction; 3.2 Active Packaging; 3.3 Antimicrobial Packaging; 3.4 Antimicrobial And Biodegradable Packaging Film From Natural Polymers 3.5 Chitosan As Antimicrobial Packaging Material3.6 Natural Antimicrobials As Additives In Packaging Films; 3.7 Role Of Essential Oils In Chitosan-Based Antimicrobial Packaging; 3.8 Application Of Essential Oil Incorporated Packaging Film For Fish Preservation; 3.9 Plant Extracts In Packaging Material; 3.10 Enzymes In Seafood Packaging; 3.11 Bacteriocins; 3.12 Organic Acids; 3.13 Conclusion; 3.14 References; Chapter 4 Chitins and Its Applications In Seafood Processing; 4.1 Introduction; 4.2 Chitosan And Its Properties; 4.3 Antioxidant Activity of Chitosan In Fish And Fish Products 4.4 Antibacterial Effects of Chitosan In Seafood4.5 Chitosan-Based Active Packaging Film For Seafood; 4.6 Chitosan As A Gelling Enhancer; 4.7 Chitosan For Encapsulation of Fish Oil; 4.8 Chitosan For Improving The Quality Of Chill Stored Shrimp; 4.9 Carboxymethyl Chitosan (CMCS); 4.10 Antimicrobial And Antioxidant Properties of Carboxymethyl Chitosan; 4.11 CMC In Fish Processing And Preservation; 4.12 Conclusion; 4.13 References; Chapter 5 Bioactive Colorants For Seafood Applications; 5.1 Introduction; 5.2 Natural Coloring Agents; 5.3 Natural Food Colorant In Fish And Fishery Products 5.4 Natural Food Colorant As Preservative and Antioxidant In Seafood5.5 Natural Colorant In Smart Packaging; 5.6 Color Enhancement Of Cultured Fish; 5.7 References; Chapter 6 Gelatin: Extraction, Properties And Applications; 6.1 Introduction; 6.2 Molecular Structure And Composition Of Gelatin; 6.3 Manufacturing Process; 6.4 Important Physical And Functional Properties; 6.5 Applications of Gelatin; 6.6 Food Applications; 6.7 Fish Gelatin; 6.8 Applications of Gelatin In The Seafood Industry; 6.9 Mammalian Gelatin And Fish Gelatin -- A Comparison; 6.10 Future Challenges; 6.11 References -- Chapter 7 Natural Preservatives: Effect On Sensory Attributes Fishery processing. http://id.loc.gov/authorities/subjects/sh85048700 Fish culture. http://id.loc.gov/authorities/subjects/sh85048622 Food additives. http://id.loc.gov/authorities/subjects/sh85050253 Produits de la pêche Traitement. Pisciculture. Aliments Additifs. Fish culture fast Fishery processing fast Food additives fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85048700 http://id.loc.gov/authorities/subjects/sh85048622 http://id.loc.gov/authorities/subjects/sh85050253 |
| title | Natural additives in fish processing / |
| title_auth | Natural additives in fish processing / |
| title_exact_search | Natural additives in fish processing / |
| title_full | Natural additives in fish processing / edited by Dr. Viji Pankyamma and Prerna Pandey. |
| title_fullStr | Natural additives in fish processing / edited by Dr. Viji Pankyamma and Prerna Pandey. |
| title_full_unstemmed | Natural additives in fish processing / edited by Dr. Viji Pankyamma and Prerna Pandey. |
| title_short | Natural additives in fish processing / |
| title_sort | natural additives in fish processing |
| topic | Fishery processing. http://id.loc.gov/authorities/subjects/sh85048700 Fish culture. http://id.loc.gov/authorities/subjects/sh85048622 Food additives. http://id.loc.gov/authorities/subjects/sh85050253 Produits de la pêche Traitement. Pisciculture. Aliments Additifs. Fish culture fast Fishery processing fast Food additives fast |
| topic_facet | Fishery processing. Fish culture. Food additives. Produits de la pêche Traitement. Pisciculture. Aliments Additifs. Fish culture Fishery processing Food additives |
| work_keys_str_mv | AT pankyammaviji naturaladditivesinfishprocessing AT pandeyprerna naturaladditivesinfishprocessing |