United States
£ GBP
The fish processing industry has generally been slow in finding uses for by-products and processing wastes; the application of modern techniques would potentially increases profitability of this sector of the industry. In seeking to redress this, "Fisheries Processing" concentrates on the application of bioprocessing methods to the enhancement of the seafood industry and to the area of recovery and processing of the marine biomass not utilized in traditional fisheries processing operations.
Microbiological Quality of Fishery Products; Rapid Methods and Automation for Seafood Microbiology; Microbiological Control for Fish Smoking Operations; New Package Technology for Seafood Preservation : Shelf Life Extension and Pathogen Control; Traditional Fermented Fish : Fish Sauce Production; Proteases from Aquatic Organisms and their uses in the Seafood Industry; Bioprocessing of Chitin and Chitosan; Applications of Crustacean Wastes in Biotechnology; Production of Fish Protein Concentrates; Production of Fish Protein Hydrolysates by Micro-organisms; Production of Fish Silage; Lactic Acid and Propionic Acid Fermentations of Fish Hydrolysates; Mussel Processing Wastes as Fermentation Substrate; Wastewater Treatment for Fisheries Operations; Microbial Biomass as a Source of Protein in the Feeding of Cultivated Fish; Colouring of salmonids in aquaculture : The yeast Phaffia rhodozyma as a source of astaxanthin; Fish Vaccines. Development, production and use of bacterial vaccines, with special reference to Salmon.
