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Seafood Enzymes: Utilization and Influence on Postharvest Seafood Quality de Norman F. Haard

Seafood Enzymes: Utilization and Influence on Postharvest Seafood Quality: Food Science and Technology

Autor Norman F. Haard, Benjamin K. Simpson
en Limba Engleză Paperback – 19 sep 2019
"Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by-products from seafood waste. Details the control of enzyme activity in seafood products."
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Specificații

ISBN-13: 9780367398880
ISBN-10: 0367398885
Pagini: 696
Dimensiuni: 152 x 229 x 38 mm
Greutate: 0.93 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Seria Food Science and Technology

Public țintă

Professional

Cuprins

Enzymes. Enzymes and seafood quality. Control of enzyme activity in seafoods. Industrial application of enzymes.

Recenzii

"This wide-ranging book covers a myriad of topics on how enzymes are important to improve uses of seafood raw materials. . ..These discussions of the special roles of seafood enzymes in post mortem fish metabolism and the quality changes they effect are critical pieces of knowledge in achieving the goal of obtaining maximum value from the species available. The goal must be achieved consistent with responsible use of a resource which we have a strong obligation to use wisely so future generations may also enjoy its benefits. "
---Herbert O. Hultin, Department of Food Science Marine Foods Laboratory, University of Massachusetts, Amherst
". . .very comprehensive coverage.... . . .highly recommended to university, research and technical libraries, as a valuable addition to the collections of researchers in the field of seafood enzymes, for teaching purposes and to all research laboratories and institutions whose business relates to the properties of seafood."
---Journal of Food Biochemistry
"...this excellent book brings together the current knowledge about the enzymes of seafoods ...an enormously valuable source of reference and interpretation for material that is otherwise scattered throughout the literature in journals or proceedings. It also provides insights into future directions for research and application of enzymes and is stimulating and thought provoking. ...highly recommended. "
---Journal of Food Biochemistry

Notă biografică

Haard, Norman F.; Simpson, Benjamin K.

Descriere

"Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by-products from seafood waste. Details the control of enzyme activity in seafood products."