Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Advances In Fisheries Technology And Biotechnology For Increased Profitability PDF full book. Access full book title Advances In Fisheries Technology And Biotechnology For Increased Profitability.
| Author | : Michael N. Voigt |
| Publisher | : |
| Total Pages | : 566 |
| Release | : 1990 |
| Genre | : |
| ISBN | : |
| Author | : Michael Voigt (N.) |
| Publisher | : CRC Press |
| Total Pages | : 592 |
| Release | : 1990-08-21 |
| Genre | : Science |
| ISBN | : |
| Author | : Garth L. Fletcher |
| Publisher | : John Wiley & Sons |
| Total Pages | : 416 |
| Release | : 2012-02-01 |
| Genre | : Technology & Engineering |
| ISBN | : 0813810280 |
This important book looks at a broad spectrum of biotech research efforts and their applications to the aquaculture industry. Aquaculture Biotechnology provides key reviews that look at the application of genetic, cellular, and molecular technologies to enable fish farmers to produce a more abundant, resilient, and healthier supply of seafood. Aquaculture Biotechnology is divided into seven sections and nineteen chapters that cover topics ranging from broodstock improvement to fish health and gene transfer. With chapters provided by leading researchers and skillfully edited by top scientists in the field, this will be a valuable tool to researchers, producers, and students interested in better understanding this dynamic field of aquaculture.
| Author | : Pramod Kumar Pandey |
| Publisher | : Springer Nature |
| Total Pages | : 525 |
| Release | : 2022-02-10 |
| Genre | : Science |
| ISBN | : 9811632154 |
The book covers various biotechnological research efforts and their applications in fisheries and aquaculture, especially in the area of fish breeding, health management, nutrition and culture. Application of the recent biotechnological tools, like Transcriptomics, Transgenesis, Nanotechnology, Metabolomics, RNAi and CRISPRi Technologies in the field of fisheries research are included in the book. Topics like conservation genetics for management of fishery resources are also covered in the book. It aims at addressing the growing need of the biotechnology in advancing the cause of aquaculture with a view to provide food and nutritional security to the world. This book will be of immense use to teachers, researchers, academicians, development officials and policymakers, involved in R&D of fisheries and aquaculture sectors. Also, the book serves as an additional reading material for undergraduate and graduate students of fisheries, marine sciences, ecology, aquaculture, and environmental sciences. The research in aquaculture biotechnology is likely to have significant impact on aquaculture and fisheries by way of supporting nutritional food security to the growing population.
| Author | : Vazhiyil Venugopal |
| Publisher | : CRC Press |
| Total Pages | : 506 |
| Release | : 2005-11-01 |
| Genre | : Technology & Engineering |
| ISBN | : 1420027395 |
With global fish production falling behind demand, the aquaculture of selected species has become an effective method to augment fish availability. Unlike natural species, however, cultured fish have limited consumer appeal. Value addition techniques can not only help satisfy the rising consumer demand for processed fishery products but also enhanc
| Author | : Norman F. Haard |
| Publisher | : CRC Press |
| Total Pages | : 696 |
| Release | : 2000-02-25 |
| Genre | : Technology & Engineering |
| ISBN | : 1482289911 |
"Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by-products from seafood waste. Details the control of enzyme activity in seafood products."
| Author | : A.M. Martin |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 509 |
| Release | : 2012-12-06 |
| Genre | : Technology & Engineering |
| ISBN | : 1461553032 |
The fish processing industry is still far from the levels of scientific and technological development that characterize other food processing oper ations. It has also been slow in finding uses for by-products and processing wastes, compared with the meat and poultry industries. The utilization of fisheries by-products or wastes constitutes an area in which the application of modern techniques could potentially improve profitability. At present, increased attention is being focused on the application of new biotechnological methods to operations related to the seafood industry, with the objective of increasing its general efficiency. Because fish processing operations are commonly carried out in the vicinity of the sea, most of the resulting fish wastes have been disposed of by returning them to it. Pollution control measures and a better understanding of the valuable composition of the products extracted from the sea are expected to encourage their recovery and the develop ment of new products from them. In the past, fisheries wastes and species not used for food have been generally utilized through techno logical processes with a low level of sophistication, such as those for the production of animal feed and fertilizer. Limited economic success has accompanied the application of physi cal and chemical processes for the recovery of non-utilized fisheries biomass and for the production of quality products from them.
| Author | : Y. H. Hui |
| Publisher | : John Wiley & Sons |
| Total Pages | : 1240 |
| Release | : 2007-04-27 |
| Genre | : Technology & Engineering |
| ISBN | : 047012525X |
This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. * Includes an overview of food manufacturing principles * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends * For each commodity, information includes the details of commercial processing of several representative foods.
| Author | : Nirmal Sinha |
| Publisher | : John Wiley & Sons |
| Total Pages | : 850 |
| Release | : 2007-04-23 |
| Genre | : Technology & Engineering |
| ISBN | : 0470113545 |
The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
| Author | : Cesarettin Alasalvar |
| Publisher | : John Wiley & Sons |
| Total Pages | : 632 |
| Release | : 2011-06-15 |
| Genre | : Technology & Engineering |
| ISBN | : 1444347764 |
The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world. The current global focus on the connection between diet and health drives growth in the industry and offers commercial opportunities on a number of fronts. There is great interest in the beneficial effects of marine functional compounds such as omega-3 polyunsaturated fatty acids. Seafoods are well-known as low calorie foods, and research continues into the nutritional effects on, for example, obesity and heart disease. In addition, by-products of marine food processing can be used in nutraceutical applications. This book is a resource for those interested in the latest advances in the science and technology of seafood quality and safety as well as new developments in the nutritional effects and applications of marine foods. It includes chapters on the practical evaluation of seafood quality; novel approaches in preservation techniques; flavour chemistry and analysis; textural quality and measurement; packaging; the control of food-borne pathogens and seafood toxins. New research on the health-related aspects of marine food intake are covered, as well as the use of seafoods as sources of bioactives and nutraceuticals. The book is directed at scientists and technologists in academia, government laboratories and the seafood industries, including quality managers, processors and sensory scientists.
