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| LEADER |
06231cam a2200397 a 4500 |
| 001 |
c000399263 |
| 003 |
CARM |
| 005 |
20150709140840.0 |
| 008 |
150709s1990 njua b 100 0 eng |
| 010 |
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|a 89071095
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| 019 |
1 |
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|a 6881695
|5 LACONCORD2021
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| 020 |
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|z 0815512287 :
|c $72.00
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| 020 |
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|z 0815512287
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| 035 |
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|a (OCoLC)20826375
|5 LACONCORD2021
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| 040 |
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|a LC
|b eng
|c LC
|d LC
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| 050 |
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0 |
|a SH336.S94
|b E54 1990
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| 050 |
0 |
0 |
|a SH336.S94
|b E54 1990
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| 082 |
0 |
4 |
|a 338.4/766494
|2 20
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| 245 |
0 |
0 |
|a Engineered seafood including surimi /
|c edited by Roy E. Martin and Robert L. Collette.
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| 260 |
|
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|a Park Ridge, N.J., U.S.A. :
|b Noyes Data Corp.,
|c c1990.
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| 300 |
|
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|a xxi, 721 p. :
|b ill. ;
|c 26 cm.
|
| 500 |
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|a Papers presented at the International Symposium on Engineered Seafood Including Surimi, held Nov. 19-21, 1985 in Seattle, Wash.
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| 504 |
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|a Includes bibliographical references.
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| 505 |
0 |
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|a Prospects in developing countries on production of surimi products -- Resource or material fish -- Surimi: Can New England get in the game? -- Resource availability off Washington, Oregon, and California: the case for pacific whiting --Trends and abundance of walleye pollack off Alaska -- Product and technology development of engineered seafood -- The history of surimi and surimi based products in Japan -- Fish as the ""soybean"" of the sea processes -- Using frozen minced fish -- Preventing Textural changes in frozen gadoid minces with corn starch and sodium bicarbonate -- Overview of commercial application of meat/bone separation technology in South Africa -- Influence of holding fillets from undersize Atlantic cod (gadus morhua) at 0 degrees centigrade or -3 degrees centigrade on the yield and quality of surimi -- Effects of washing on the composition and functional stability of minced pollack flesh --Materials and methods -- Processing requirements for the preparation of minced intermediates or surimi from menhaden -- Functional aspect of surimi -- Biochemical and functional properties of material fish -- Texture and freeze-thaw stability of surimi gels in relation to ingredients and formulation -- Functionality of surimi in processed meat systems -- Preparation and evaluation of surimi from Pacific whiting, Merluccius productus -- Proximate composition of fish flesh and surimi -- General characteristics of whiting surimi -- A national program for studies on the value for "surimi" production of industrial fish species in Norway -- A pilot study of surimi making properties of red hake, Urophycis chuss -- Surimi manufacturing processes - The Japanese experience -- The 1985 Alaska Pacific seafoods surimi production experience -- Surimi-based products and fabrication processes -- Application of functionality measurements to least-cost linear programming of surimi-based product formulations -- Quality assessment of surimi-based end products -- Identification of qualitative descriptors -- The nutrient quality of surimi and surimi-based products -- Emerging technologies for producing surimi -- Emerging technologies in preparing surimi -- Utilizing vacuum filtration for continuous washing of minced fish -- Predictions for the near-term -- Marketing and economics of surimi-based food -- Resource availability and economic considerations for the production of surimi from spiny dogfish (squalus acanthias) in the Mid-Atlantic region -- Economics of production of structured seafoods -- Market trends and outlook for surimi-based foods -- The importance of marketing quality products -- Marketing and merchandising of surimi-based products -- Review of surimi-based seafood developmental marketing in the United States -- The co-ordination of new product development and marketing -- Future of blended seafood after crab analog product development -- Mega trends in seafood marketing -- Worldwide market prospects for surimi products -- Regulatory and institutional issues --First the technology - Now the processing facility -- Labelling requirements for engineered seafood products -- Equipment and ingredients for engineered seafoods -- A Japanese food concept and American technology: The best of East and West -- Bio-engineered seafoods -- How equipment manufacturers and suppliers can assist processors in developing new products -- Equipment evaluation and selection -- Surimi process yield improvements and quality contribution by centrifuging -- Equipment choices from producing surimi-based end products -- Packaging of fish-meat products -- -- Ingredients on gel texture -- New product concepts utilizing surimi in combination with isolated soy protein -- Utilizing of soluble milk protein hydrolysates to maximize natural structure in fabricated seafoods -- Flavour of fish and shellfish with special reference to taste active compounds -- The role of flavour in food product development -- Flavorings for fish products (surimi) -- Australian seafood production and consumption prospects for engineered seafood -- Development in fabricated seafoods and surimi processing in New Zealand -- Surimi - the European perspective -- Minced fish in the Nordic countries -- New trends in the production of fish mince and minced products in Norway -- Thailand overview of engineered seafood technology development and fishery resources -- Study on the present situation and the future demand of the Korean surimi industry and its final products -- Japanese overview -- Canadian overview -- United States overview --Developing appropriate nomenclature for structured seafood products -- Surimi process technology.
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| 650 |
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0 |
|a Surimi
|x Congresses.
|
| 650 |
|
0 |
|a Fishery products
|x Congresses.
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| 650 |
|
0 |
|a Fishery processing
|x Congresses.
|
| 650 |
|
0 |
|a Fish as food
|x Congresses.
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| 700 |
1 |
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|a Martin, Roy E.
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| 700 |
1 |
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|a Collette, Robert L.
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| 711 |
2 |
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|a International Symposium on Engineered Seafood Including Surimi
|d (1985 :
|c Seattle, Wash.)
|
| 852 |
8 |
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|b CARM
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