George M Pigott, Barbara Tucker

Seafood

Effects of Technology on Nutrition

• Broschiertes Buch

Produktbeschreibung

Analyzes how the technology and commercial practices of cultivation affect the nutritive value of certain fish, molluscs, crustacea, and freshwater plants. Organized to reflect the sequence from growth, harvest, and capture, through transportation, storage, and processing, to packaging and distribut

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Produktdetails

• Verlag: Taylor & Francis Ltd (Sales)
• Seitenzahl: 384
• Erscheinungstermin: 17. Oktober 2019
• Englisch
• Abmessung: 226mm x 145mm x 25mm
• Gewicht: 476g
• ISBN-13: 9780367403201
• ISBN-10: 036740320X
• Artikelnr.: 58058506

Autorenporträt

Pigott, George M.; Tucker, Barbara

Inhaltsangabe

1. Introduction. 2. Components of Seafood. 3. Effects of Processing on
Nutrients. 4. Preprocessing: General Considerations and Preprocessing. 5.
Adding and Removing Heat. 6. Controlling Water Activity. 6. Irradiation. 7.
Utilizing Fish Flesh Effectively While Maintaining Nutritional Qualities.
8. The Role of Marine Lipids in Human Nutrition. 9. Extracting and
Processing Marine Lipids