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Surimi and surimi seafood / edited by Jae W. Park.

Contributor(s): Park, Jae Won, 1953- [(ed.)].
Series: Food science and technology ; 142. Publisher: Boca Raton, Fla. : Taylor & Francis, 2005Edition: 2nd ed.Description: xxix, 923 p. : ill. ; 24 cm.ISBN: 0824726499 (hbk.).Subject(s): Surimi | Fishery processingDDC classification: 664.94
Contents:
Part I : Surimi. - Ch. I. Surimi Resources. - Ch. 2. Surimi: Manufacturing and Evaluation. - Ch. 3. Process for Recovery of Functional Proteins by pH Shifts. Ch. 4. Sanitation and HACCP. - Ch. 5. Stabilization of Proteins in Surimi. - Ch. 6. Proteolytic Enzymes and Control in Surimi. - Ch. 7. Waste Management and By-Product Utilization. - Ch. 8. Freezing Technology. - Part II : Surimi Seafood. - Ch. 9. Surimi Seafood: Products, Market, and Manufacturing. - Ch. 10. Surimi Gelation Chemistry. - Ch. 11. Rheology and texture Properties of Surimi Gels. - Ch. 12. Microbiology and Pasteurization of Surimi Seafood. - Ch. 13. Ingredient Technology for Surimi and Surimi Seafood. - Ch. 14. Surimi Seafood Flavors. - Ch. 15. Color Measurement and Colorants for Surimi Seafood. - Ch. 16. Application of Sensory Science to Surimi Seafood. - Ch. 17. New Developments and Trends in Kamaboko and Related Research in Japan. - References. - Appendix. - Index.
Item type Current location Shelf location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU

Floor 4, Shelf 28 , Side 2, TierNo 2, BayNo 4

 664.94 SUR (Browse shelf) 1 Available SBSxx,36000,03,GR 5000064810

Part I : Surimi. - Ch. I. Surimi Resources. - Ch. 2. Surimi: Manufacturing and Evaluation. - Ch. 3. Process for Recovery of Functional Proteins by pH Shifts. Ch. 4. Sanitation and HACCP. - Ch. 5. Stabilization of Proteins in Surimi. - Ch. 6. Proteolytic Enzymes and Control in Surimi. - Ch. 7. Waste Management and By-Product Utilization. - Ch. 8. Freezing Technology. - Part II : Surimi Seafood. - Ch. 9. Surimi Seafood: Products, Market, and Manufacturing. - Ch. 10. Surimi Gelation Chemistry. - Ch. 11. Rheology and texture Properties of Surimi Gels. - Ch. 12. Microbiology and Pasteurization of Surimi Seafood. - Ch. 13. Ingredient Technology for Surimi and Surimi Seafood. - Ch. 14. Surimi Seafood Flavors. - Ch. 15. Color Measurement and Colorants for Surimi Seafood. - Ch. 16. Application of Sensory Science to Surimi Seafood. - Ch. 17. New Developments and Trends in Kamaboko and Related Research in Japan. - References. - Appendix. - Index.