Cantitate/Preț
Produs
Total produse
Vezi coșul
Seafood Science: Advances in Chemistry, Technology and Applications de Se-Kwon Kim

Seafood Science: Advances in Chemistry, Technology and Applications

Editat de Se-Kwon Kim
en Limba Engleză Hardback – 16 sep 2014
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.
Citește tot Restrânge

Toate formatele și edițiile

Toate formatele și edițiile Preț Express
Paperback (1) 32451 lei  6-8 săpt.
  CRC Press – 18 dec 2020 32451 lei  6-8 săpt.
Hardback (1) 104588 lei  6-8 săpt.
  CRC Press – 16 sep 2014 104588 lei  6-8 săpt.

Preț: 104588 lei

Preț vechi: 140970 lei
-26% Nou

Puncte Express: 1569
Preț estimativ în valută:
20018€ • 20864$ • 16664£

Carte tipărită la comandă

Livrare economică 04-18 ianuarie 25

 Adaugă în coș

Wish list
Gift list
Am citit!
Adaugă în listă
Preluare comenzi: 021 569.72.76

Specificații

ISBN-13: 9781466595828
ISBN-10: 1466595825
Pagini: 606
Ilustrații: 57 black & white illustrations, 48 colour illustrations
Dimensiuni: 156 x 234 x 36 mm
Greutate: 0.98 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 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.