Surimi and Surimi Seafood 2nd Edition by Jae W Park – Ebook PDF Instant Download/Delivery: 1420028049, 9781420028041
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Product details:
ISBN 10: 1420028049
ISBN 13: 9781420028041
Author: Jae W Park
Written by internationally recognized experts, Surimi and Surimi Seafood, Second Edition provides a wealth of up-to-the-minute information on all aspects of the production of surimi and surimi seafood. To accommodate the fast-paced surimi and surimi seafood industry, this revised and updated edition has been expanded to include five new chapters. Most of the remaining chapters have also been extensively revised and expanded with new information.
Surimi and Surimi Seafood 2nd Table of contents:
Section I: Surimi and Fish Proteins
Historical Review of Surimi Technology and Market Developments
Surimi Resources and Market
Manufacture of Surimi: Harvest to Frozen Block
Surimi Gelation Chemistry
Proteolytic Enzymes and Control in Surimi
Fish Protein Isolate by pH Shift
Stabilization of Proteins in Surimi
Taylor & Francis
+1
Barnes & Noble
+1
DIGILIB Universitas Bakrie
+3
Barnes & Noble
+3
Taylor & Francis
+3
Section II: Surimi Seafood Products
Comminution Process for Surimi and Surimi Seafood Paste
Manufacture of Crabsticks
Manufacture of Kamaboko, Chikuwa, Tempura, and Hanpen
Manufacture of Fish Balls
Manufacture of Fish Sausage
SCIRP
+3
Barnes & Noble
+3
Taylor & Francis
+3
Section III: Quality Assessment/Control, Development, and Nutrition
Waste Management, Utilization, and Challenges
Food-Grade Coproducts from Surimi Processing
Sanitation and HACCP
Microbiology and Pasteurization
Surimi Paste Preparation, Gel Analysis, and Rheology
Ingredient Technology for Surimi and Surimi Seafood
Color Measurement and Colorants for Surimi Seafood
Surimi Seafood Flavors
Application of Sensory Science to Surimi Seafood
Research and Product Development
Nutrition and Health Benefit of Surimi Seafood
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Tags: Jae W Park, Surimi, Surimi Seafood


