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Innovative Technologies in Seafood Processing book cover

1st Edition

Innovative Technologies in Seafood Processing

Edited By Yesim Ozogul Copyright 2020
392 Pages 70 B/W Illustrations
by CRC Press

392 Pages 70 B/W Illustrations
by CRC Press
Also available as eBook on:
While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood Processing gives information on advances in chilling, freezing, thawing, and packaging of seafood and... Read more
  1. Advances in Chilling
    2.

    Vida Šimat* and Ivana Generalić Mekinić

  2. Advances in Freezing and Thawing

    3.

    Torstein Skåra, Svein Kristian Stormo, Heidi N. Nilsen*

  3. Advances in Packaging

    4.

    Esmeray Kuley*, Fatih Özoğul, Abdurahman Polat

  4. Advances in Edible Films and Coatings in Aquatic Foods

    5.

    Pınar YERLİKAYAa, Hanife Aydan YATMAZ b, Osman Kadir TOPUZ*

  5. High-Pressure Processing of Seafood

    6.

    İlknur Ucak, Stefan Toepfl

  6. Irradiation Technology

    7.

    Zafer Ceylan and Yesim Ozogul

  7. Application of Ultrasonication in Seafood Processing

    8.

    Soottawat Benjakul*, Ali Muhammed Moula Ali and Avtar Singh

  8. Pulsed Electric Field Processing

    9.

    Amin Shavandi, Pouya Saeedi, Alaa El-Din A Bekhit*

  9. Innovative Dielectric Applications (Microwave and Radio Frequency) for Seafood

    10.

    Ferruh Erdogdu*, Ozan Altin, Ozan Karatas and Huseyin Topcam

  10. Ozone Application in Seafood Processing

    11.

    Alex Augusto Gonçalves*

  11. Effect of natural Preservatives on Chemical Changes Related to Quality and Shelf-Life in Processed Aquatic Foods

    12.

    Santiago P. Aubourg

  12. Application of Natural Antimicrobial Strategies in Seafood Preservation

    13.

    Giulia Tabanelli, Federica Barbieri, Chiara Montanari, Fausto Gardini

  13. Sous Vide Technology

    14.

    Elena Gonzalez-Fandos* and Alba Martinez Laorden

  14. Nanotechnology Applications

    15.

    Yesim Ozogul, David Julian McClements, Ali Rıza Kosker, Mustafa Durmus, Yılmaz Ucar

  15. Novel Thermal Sterilization Technologies in Seafood Processing

    16.

    Bahar Tokur, Koray Korkmaz

  16. Advances in Discard and By-Product Processing

    17.

    Gülsün Özyurt, A. Serhat Özkütük

  17. Other Innovative Technologies in Seafood Processing

          Piotr KULAWIK

　

Biography

About the Author

Dr. Yesim Ozogul is a Professor at the Department of Seafood Processing and Technology, Faculty of Fisheries at Cukurova University, Adana, Turkey. Professor Ozogul earned her MSc (1998) from Hull University, Hull, England, and her PhD (2002) from Lincoln University, Lincoln, England. She has worked in seafood processing technology for more than 20　years. Ozogul has extensive teaching experience related to seafood processing, biotechnology, and recently, the application of nanotechnology on seafood and has led more than 75 presentations in international conferences and workshops. Ozogul has published over 90 research articles, four invited reviews, two book chapters, and as a reviewer, she has contributed to a multitude of food science journals.

Professor Ozogul’s research interests include seafood quality and control, application of additives in fish and fish products, seafood safety issues, nanotechnological application on seafood, and the effects of nanoemulsions (containing essential oils) on food-borne pathogens and spoilage microorganisms.

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