Seafood Science: Advances in Chemistry, Technology and Applications
Editat de Se-Kwon Kimen Limba Engleză Paperback – 18 dec 2020
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Specificații
ISBN-13: 9780367739959
ISBN-10: 036773995X
Pagini: 608
Dimensiuni: 156 x 234 mm
Greutate: 1.12 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Locul publicării:Boca Raton, United States
ISBN-10: 036773995X
Pagini: 608
Dimensiuni: 156 x 234 mm
Greutate: 1.12 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Locul publicării:Boca Raton, United States
Cuprins
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.
Descriere
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 consumpti