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Seafood: Effects of Technology on Nutrition de George M. Pigott

Seafood: Effects of Technology on Nutrition: Food Science and Technology

Autor George M. Pigott, Barbara Tucker
en Limba Engleză Hardback – 16 mai 1990
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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Specificații

ISBN-13: 9780824779221
ISBN-10: 0824779223
Pagini: 384
Dimensiuni: 152 x 229 x 23 mm
Greutate: 0.64 kg
Ediția:New.
Editura: CRC Press
Colecția CRC Press
Seria Food Science and Technology

Public țintă

Professional

Notă biografică

Pigott\, George M.; Tucker\, Barbara

Descriere

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

Cuprins

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