Postharvest Technologies and Quality Control of Shrimp provides the most updated and comprehensive knowledge on conventional chemical additives, novel natural preservatives, innovative technologies, and packaging solutions employed to enhance the quality and safety of shrimp and shrimp products. The book disseminates current developments in natural preservatives as well as advancements in new technologies to extend the shelf-life of shrimp and their products during different storage conditions. Edited by experts in the field of fisheries and seafood science, this book provides its readership with a broad overview of shrimp postharvest quality losses. The authors have gathered a wealth of recent information and guidance on the utilization of natural preservatives and novel technologies for the quality control of shrimp. Subsequent chapters discuss the impact of handling, processing, and storage on shrimp postharvest quality, followed by various preservatives and technologies employed to retard described quality losses. The book concludes with a discussion of safety and regulation issues related to food additives.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iii 6. Contributors - p. xi 7. Preface - p. xii 8. Chapter 1. Shrimp postharvest quality losses - p. 1 9. Chapter 2. The impact of the handling process and different storage conditions on shrimp quality - p. 27 10. Chapter 3. Conventional process to control the shrimp quality losses - p. 59 11. Chapter 4. Application of organic acids in shrimp quality enhancement - p. 93 12. Chapter 5. Plant extract as a natural preservative for shrimp and shrimp products - p. 135 13. Chapter 6. Electrolyzed water to prevent shrimp quality losses - p. 177 14. Chapter 7. Cold plasma technology: A novel technology for shrimp preservation - p. 203 15. Chapter 8. Application of high pressure processing for quality control of shrimp - p. 221 16. Chapter 9. Ozone treatment and quality control of shrimp - p. 251 17. Chapter 10. Edible coating for shrimp quality control - p. 277 18. Chapter 11. Novel packaging technologies for shrimp and shrimp products - p. 295 19. Chapter 12. Safety and regulation of different food additives for shrimp and shrimp products: Comprehensive analysis in Thailand - p. 323 20. Index - p. 347
Postharvest Technologies and Quality Control of Shrimp provides the most updated and comprehensive knowledge on conventional chemical additives, novel natural preservatives, innovative technologies, and packaging solutions employed to enhance the quality and safety of shrimp and shrimp products. The book disseminates current developments in natural preservatives as well as advancements in new technologies to extend the shelf-life of shrimp and their products during different storage conditions. Edited by experts in the field of fisheries and seafood science, this book provides its readership with a broad overview of shrimp postharvest quality losses. The authors have gathered a wealth of recent information and guidance on the utilization of natural preservatives and novel technologies for the quality control of shrimp. Subsequent chapters discuss the impact of handling, processing, and storage on shrimp postharvest quality, followed by various preservatives and technologies employed to retard described quality losses. The book concludes with a discussion of safety and regulation issues related to food additives.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iii 6. Contributors - p. xi 7. Preface - p. xii 8. Chapter 1. Shrimp postharvest quality losses - p. 1 9. Chapter 2. The impact of the handling process and different storage conditions on shrimp quality - p. 27 10. Chapter 3. Conventional process to control the shrimp quality losses - p. 59 11. Chapter 4. Application of organic acids in shrimp quality enhancement - p. 93 12. Chapter 5. Plant extract as a natural preservative for shrimp and shrimp products - p. 135 13. Chapter 6. Electrolyzed water to prevent shrimp quality losses - p. 177 14. Chapter 7. Cold plasma technology: A novel technology for shrimp preservation - p. 203 15. Chapter 8. Application of high pressure processing for quality control of shrimp - p. 221 16. Chapter 9. Ozone treatment and quality control of shrimp - p. 251 17. Chapter 10. Edible coating for shrimp quality control - p. 277 18. Chapter 11. Novel packaging technologies for shrimp and shrimp products - p. 295 19. Chapter 12. Safety and regulation of different food additives for shrimp and shrimp products: Comprehensive analysis in Thailand - p. 323 20. Index - p. 347
