Seafood Science (eBook, PDF)

Advances in Chemistry, Technology and Applications
Redaktion: Kim, Se-Kwon

• Format: PDF

Produktbeschreibung

This book explores current trends in seafood science and examines various related topics including isolation aspects and different methodologies involved in seafood production. It provides detailed explanations about marine species such as fish, seaweed, and crustaceans and discusses their health benefits as well as the health risk for consumption. These topics provide a platform to develop various aquaculture/biotechnology studies. The book is essential reading for the novice and expert in marine-related fields such as aquaculture, as well as those in biotechnology, chemical sciences, natural products, materials science, pharmaceutical science, and nutraceutical science.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 606
• Erscheinungstermin: 16. September 2014
• Englisch
• ISBN-13: 9781466595835
• Artikelnr.: 57081510

Autorenporträt

Se-Kwon Kim

Inhaltsangabe

Introduction to Seafood Sciences. Fermentation Method in Food and
Derivatives. Seafood Cooking Method in Nutritional Quality. Fish Skin as
Useful Additives. Fish Protein Coating to Enhance the Shelf Life of Fishery
Products. Fish Protein Coating to Enhance the Shelf Life of Fishery
Products. Determinationing Technology in Fish Quality and Seafood. Recovery
of Fish Protein Using pH Shift Processing. Cold Gelatin for Seafood
Restructuration. The Role of Transglutaminase Enzyme in Improving Gel
Properties of the Fish Gel. Effect on a Fish Quality and Preservation
Technique of Degradation Products of Trimethylamine-N-oxide. Dioxin in
Fish. Chitosan: A Booming Bio-Based Nanocomposite in Seafood Industry and
Aquaculture. Recent Development in the Area of Shrimp Quality Evaluation,
Optimization and a Case Study of Tracebility System. Immune and Antiaging
Properties of Bioactives Extracted from Seaweed. Chemistry, Technology and
Applications of Food Hydrocolloids from Seaweeds. Arsenic in Seaweeds:
Presence, Bioavailability and Specification. Sea Cucumber Aquaculture.
Application of Microbial Fermentation in Seaweed Processing. Handling and
Processing Technology of Indonesia Seaweeds. Application of Seafood by
Products in the Food Industry. Biological Properties of Seafood Processing
Byproducts. Freeze-Dried Seafood Products. Selenium-Health Benefit Values
as Seafood Safety Criteria. Role of Bacteria in Seafood Products. Fish and
Shellfish Diseases.