Postharvest Technologies and Quality Control of Shrimp, 1st Edition eBook

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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.

Addresses the most vulnerable and critical issues in shrimp postharvest quality control
Discusses the application of various preservatives to enhance the quality control of shrimp and their side effects
Provides and explains novel technologies, including smart packaging, cold plasma technology, and more in the shelf-life extension of shrimp and shrimp products
Outlines the safety, regulation, and environmental impact of natural preservatives and novel technologies in the area

This is a digital product.

Postharvest Technologies and Quality Control of Shrimp 1st Edition is written by Nilesh Nirmal, Soottawat Benjakul, Gioacchino Bono and published by Academic Press. The Digital and eTextbook ISBNs for Postharvest Technologies and Quality Control of Shrimp are 9780443161254, 0443161259 and the print ISBNs are 9780443161247, 0443161240.