Advances in Fisheries Technology and Biotechnology for Increased Profitability : Papers from the 34th Atlantic Fisheries Technological Conference and Seafood Biotechnology Workshop, August 27 to September 1, 1989, St. John's,NF, Canada. First printing

By: VOIGT, Michael N., and J. Richard BOTTA (eds.) BOTTA, J. Richard

Price: $150.00

Quantity: 1 available


VOIGT, Michael N., and J. Richard BOTTA (eds.). Advances in Fisheries Technology and Biotechnology for Increased Profitability : Papers from the 34th Atlantic Fisheries Technological Conference and Seafood Biotechnology Workshop, August 27 to September 1, 1989, St. John's, NF, Canada. Lancaster (PA)/ Basel : Technomic Publishing Co. Inc., (1990). First Printing. Pp (2),ii i-xi,(1),1-566,(6). Illustrated. Index. 4to, blue cloth, front cover and spine lettered in dark blue and light metallic blue. Contents : Opening Address for the Seafood Biotechnology Workshop (Senator J. Marshall). Chapter I.Harvesting Technology. Fish Harvesting Technology and Profitability (D.N. MacLennan). Application of Research in Fish Harvesting by Passive Gears in Norway Particularly Longlining (A. Bjordal). Chapter II. Aquaculture Biotechnology/Technology. Gene Transfer in Fish (E.M. Hallerman; A.R. Kapuscinski; P.B. Hachett, Jr.; A.J. Faras; K.S. Guise). An Overview of Atlantic Cod Farm Operations in Newfoundland and Labrador 1986-1988 (L. Yetman). A Pilot-Scale Monitoring Program for the Oyster Industry in North- Eastern New Brunswick (A. Boghen; J. Allard). Chapter III. Processing Technology. Batch Sterilization in Full-Water-Immersion: Adequate Properties for the Thermoprocessed High Quality Shelf-Stable Food Products in Low-Profile Containers (M. Eisner). Processing of Mackerel Surimi (C. Hotton; K.E. Spencer; M.A. Tung). Textural Quality of Thermally Processed Kamaboko (I.J. Britt; K.E. Spencer; G.F. Morello; M.A. Tung). Some Technological Properties of Seal Meat (J.Synowiecki; F. Shahidi). Process for Preparing Lumpfish Roe Caviar from No n-cured Roe (L. Power; M.N. Voigt). Use of Semi-Cryoprotec ted Mince in Formulating Seafood Based Products (K. Mouland; M.N. Voigt). Utilization of Lumpfish (Cyclopterus lumpus) Carcasses for the Production of Gelatin (R. Osborne; M.N. Voigt; D.E. Hall). Use of Menhaden Fish Oil in Mavnnnaise (Y.-T.Li: J.M. Regenstein). Current Seafood Processing Waste Utilization Options as a Function of Scale of Raw Material Production (S.H. Goldhor; R.A. Curr en; J.M. Regenstein). Sous-Vide Technology ( M. Beauchemin). Fish Processing - A Need for Change (R..M. Verge). On-Line Production Control Using Computer Vision for Prediction of Optimal Yield (J. Heldbo; H. Arnarson; G. Smith). Chapter IV. Packaging Technology. Requirements of Packaging for Seafoods Versus Those for Other Types of Products (N.J. Rowe). Freshness Indicators: A Tool For Monitoring Shelf-Life and Expanding Distribution of Fresh Seafood Products (T. Prusik). Chapter V. Marine Enzyme Biotechnology. Application of Enzymes for Fish Processing in Iceland - Present and Future Aspects (G. Stefansson; U. Steingrimsdottir). Optimization of Papain Hydrolysis of Cod Frames (R.E. Levin: I.S. Faeerson: D. Karri: Y.W. Park; J. Kim; S.H. Goldhor). Chapter VI. Marine Colloid Biotechnology. Marine Hydroconoias in Biotecnnoiogicai Applications - The Topical Demand - to What Extent Must TheyBe Purified and Characterized (E. Onsoyen). Chitin/Chitosan and Their Appl ications (T. Tsugita). Chemical Composition and Chitin Content of Crustacean Offal (M. Naczk; F. Shahidi). Effects of Carrageenan on Gelling Potentialof Surimi Prepared From Atlantic Pollock (M.G. Llanto; C.W. Bullens; J.J. Modliszewski). The Function of a Carrageenan-Based Stabilizer to Improve Quality of Fabricated Seafood Products (C.W. Bullens; M.G. Llanto; CM . Lee; J.J. Mododliszewski). Fish Gelatin (R.E. Norland). Chapter VII. Marine Lipid Biotechnology. The Applications of Lipases for Modification of Fats and Oils, Including Marine Oils(G.G. Haraldsson). Chapter VIII. Marine Fermentations Biotechnology. Utilization of Marine Biomass for Production of Microbial Growth Media? nd Biochemicals (K.A. Almas). Bioavailability of Astaxanthin in Phaffia rhodozyma (A. Gentles; N. Haard). Composting of Fish Offai witn Peat and its Use in the Production of Microbial Biomass (A.M. Martin; S.P. Chintalapati). Chapter IX. Marine Protein Engineering/Biotechnology. TheRole of Hydrodynamic Properties of Biopolymers in Texture-Strengthening/Mo dification and Freeze-Thaw Stabilizing of Surimi Gel (CM. CM. Lee; K.H. Chung). Functional Properties of Sardiine Surimi Related to pH, Ionic Strengthand Temperature (B. Trevino; V. Moreno; M. Morrissey). Chapter X. Marine F lavourant Biotechnology. Seafood Flavourants Produced by Enzymatic Hydrilysis (T. In). Recovery of Shrimp Waste for Flavourant (B.S. Pan). Profile of Taste Active Components in Crab Products/By-Products and in Cod Surimi (M.N. Voigt; R. Osborne; D.E. Hall). Chapter XI. Seafood Safety & Quality/Biotechnology. The Detection of Listeria in Seafood (B.T. Butman; R.J. Durham; MC. Plank; L.T. Beck; B.J. Robison). Determination of K Value bv Biosensor (J.F. Morin). An Immunological Method for Measuring Collagen Degradation intne Muscle of Fish (R. Cepeda, Jr.; E. Chou; G. Bracho; N. Haard). Chapter XII. Marine Industrial Developments/Biotechnology. Biotechnology in Aquacu lture and the Fish Processing Industry: A Success Story in Norway (J. Raa).Overview of Marine Biotechnology in Japan and its Commercial Application f or Aquaculture (A. Seto). Research Activities at the Marine Biotechnology Centre in Denmark(M.M. Kristjansson). Canadian Strategic Technologies Program (E. Dickson). Summary of Seafood Biotechnology Workshop. Summary of Seafood Biotecvhnology Workshop (H.O. Hultin). ADDITIONAL SHIPPING CHARGES WILL BE REQUIRED DUE TO ITS WEIGHT. Ex-library (spine label, bookplate, penned and stamped numbers, rear pouch), else very good. 150.00

Title: Advances in Fisheries Technology and Biotechnology for Increased Profitability : Papers from the 34th Atlantic Fisheries Technological Conference and Seafood Biotechnology Workshop, August 27 to September 1, 1989, St. John's,NF, Canada. First printing

Author Name: VOIGT, Michael N., and J. Richard BOTTA (eds.) BOTTA, J. Richard

Categories: 80,

Publisher: Technomic Publishing Co. Inc., Lancaster, PA / Basel, 1990, ISBN:877627851:

Seller ID: 100331

Keywords: NAUTICAL FISHERIES TECHNOLOGY SEAFOOD BIOTECHNOLOGY CANADA NEWFOUNDLAND CANADIAN CONFERENCE PROCEEDINGS,