Nanotechnology Applications


ÖZOĞUL Y. , MCCLEMENTS D. J. , KÖŞKER A. R. , DURMUŞ M. , UÇAR Y.

in: Innovative Technologies in Seafood Processing, Ozogul Y., Editor, Crc Press Contemporary Food Engineering Press, Boston, pp.1-424, 2019

  • Publication Type: Book Chapter / Chapter Research Book
  • Publication Date: 2019
  • Publisher: Crc Press Contemporary Food Engineering Press
  • City: Boston
  • Page Numbers: pp.1-424
  • Editors: Ozogul Y., Editor

Abstract

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 also updates knowledge of novel process technologies (high-pressure processing, irradiation, ultrasound, pulsed electric field, microwave and radio frequency, sous vide technology, novel thermal sterilization technologies, ozone and nanotechnological applications, and other innovative technologies such as cold plasma, ohmic heating, infrared heating supercritical carbon dioxide, and high-intensity pulsed light) for the seafood industry.