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Technological Processes for Marine Foods, From Water to Fork: Bioactive Compounds, Industrial Applications, and Genomics (Innovations in Agricultural & Biological Engineering) de Megh R. Goyal,Hafiz Ansar Rasul Suleria,Shanmugam Kirubanandan

Descripción - Reseña del editor The importance and value of foods from marine sources is ever-increasing, especially as the availability of arable land decreases due to climate change, increasing populations and urbanization, and other factors. This book looks at the importance of marine foods and their secondary metabolites for human health along with a number of novel processing techniques and applications for marine foods. It also provides some recent studies on microbiology and genomics of marine food products. The volume first looks at several pharmacological properties of marine-derived compounds and their applications. The volume goes on to present a number of scientific reports on new and effective processing technologies and applications for marine foods. These include various methods of freezing fish for later consumption and fermentation processes for fish products. Other industrial applications and issues are explored as well, such as waste management and utilization of fish byproducts. The issue of maintaining probiotic and nutritional value from fish products during industrial processing is also addressed, and the role of microbiology and genomics of marine food products is explored as well. Biografía del autor Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at University of Puerto Rico–Mayaguez Campus. In 2005, he was proclaimed as the “Father of Irrigation Engineering in Puerto Rico for the twentieth century” by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. A prolific author and editor, he has written more than 200 journal articles and textbooks and has edited over 60 books. Hafiz Ansar Rasul Suleria, PhD, is the Alfred Deakin Research Fellow at Deakin University, Melbourne, Australia. He is also an Honorary Fellow in the Diamantina Institute Faculty of Medicine, University of Queensland, Australia. Before joining the UQ, he worked as a Lecturer in the Department of Food Sciences, Government College University Faisalabad, Pakistan. He also worked as a Research Associate in the PAK-US Joint Project funded by the Higher Education Commission, Pakistan, as well as on other projects. Dr. Suleria has published more than 50 peer-reviewed scientific papers in journals. Shanmugam Kirubanandan, MTech, is a PhD Research Scholar at Monash University, Australia, and is working on the cellulose materials for various applications. Formerly, he was an Assistant Professor at Sri Venkateswara College of Engineering, Sriperumbdur, India, and visiting faculty member at the Department of Chemical Engineering at A.C. Tech, Anna University, Chennai, India. With expertise in the field of chemical engineering, he has worked as a process engineer and performed design of electrochemical reactors for production of various electrochemicals and operation of an anodizing plant and its wastewater treatment system.

Detalles del Libro

• Name: Technological Processes for Marine Foods, From Water to Fork: Bioactive Compounds, Industrial Applications, and Genomics (Innovations in Agricultural & Biological Engineering)
  
• Autor: Megh R. Goyal,Hafiz Ansar Rasul Suleria,Shanmugam Kirubanandan
  
• Categoria: Libros,Ciencias, tecnología y medicina,Agricultura y ganadería
  
• Tamaño del archivo: 8 MB
  
• Tipos de archivo: PDF Document
  
• Idioma: Español
  
• Archivos de estado: AVAILABLE
  

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