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Seafood science : advances in chemistry, technology, and applications /
"Preface Seafood is simply "food from the sea". It comes in various forms and is used as food for human beings. Seafood predominantly includes fish, crustaceans, mollusks and seaweeds. It is one of the important sources of protein and nutrients for human health. This book contains a t...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton :
Taylor & Francis,
[2015]
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 1. Introduction to seafood science / Se-Kwon Kim and Jayachandran Venkatesan
- 2. Fermentation of seaweeds and its applications / Motoharu Uchida
- 3. Recent advantages of seafood cooking methods based on nutritional quality and health benefits / Abdul Bakrudeen Ali Ahmed, Teoh Lydia and Rosna Mat Taha
- 4. Oil tannage for chamois leather / Eser Eke Bayramoğlu and Seher Erkal
- 5. Fish protein coating to enhance the shelf life of fishery products / V. Venugopal Menon
- 6. Recovery of fish protein using pH shift processing / Yeung Joon Choi and Sang-Keun Jin
- 7. Usage of MALDI-TOF mass spectrometry in sea food safety assessment / Karola Böhme, Marcos Quintela-Baluja, Inmaculada C. Fernández-No, Jorge Barros-Velázquez, Jose M. Gallardo, Benito Cañas and Pilar Calo-Mata
- 8. Production and application of microbial transglutaminase to improve gelling capabilities of some Indonesian minced fish / Ekowati Chasanah and Yusro Nuri Fawzya
- 9. Lactic acid bacteria in seafood products : current trends and future perspectives / Panchanathan Manivasagan, Jayachandran Venkatesan and Se-Kwon Kim
- 10. Feeding trial of Red Sea bream with dioxin reduced fish oil / T. Honryo
- 11. Chitosan as bio-based nanocomposite in seafood industry and aquaculture / Alireza Alishahi, Jade Proulx and Mohammed Aider
- 12. Recent developments in quality evaluation, optimization and traceability system in shrimp supply chain / Imran Ahmad, Chawalit Jeenanunta and Athapol Noomhorm
- 13. Anti-aging & immunoenhancing properties of marine bioactive compounds / Ranithri Abeynayake and Eresha Mendis
- 14. Arsenic in seaweed : presence, bioavailability and speciation / Cristina García Sartal, María Carmen Barciela Alonso and Pilar Bermejo Barrera
- 15. Application of bacterial fermentation in edible brown algae / Sung-Hwan Eom and Young-Mog Kim
- 16. Production, handling and processing of seaweeds in Indonesia / Hari Eko Irianto and Syamdidi
- 17. Food applications of by-products from the sea / C. Senaka Ranadheera and Janak K. Vidanarachchi
- 18. Mining products from shrimp processing waste and their biological activities / Asep Awaludin Prihanto, Rahmi Nurdiani and Muhamad Firdaus
- 19. Selenium-health benefit values as seafood safety criteria / Nicholas V.C. Ralston, Alexander Azenkeng, Carla R. Ralston, J. Lloyd Blackwell III and Laura J. Raymond
- 20. Role of bacteria in seafood products / Françoise Leroi
- 21. Health risks associated with seafood / Samanta S. Khora.