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portada Seafoods: Chemistry, Processing Technology and Quality
Type
Physical Book
Publisher
Author
Language
English
Pages
342
Format
Hardcover
ISBN13
9780751402186
Edition No.
1

Seafoods: Chemistry, Processing Technology and Quality

Fereidoon Shahidi; J.r. Botta (Author) · Springer · Hardcover

Seafoods: Chemistry, Processing Technology and Quality - Fereidoon Shahidi; J.R. Botta

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Synopsis "Seafoods: Chemistry, Processing Technology and Quality"

The Chemistry Of Seafood Components. An Overview. Seafood Proteins and Preparation of Protein Concentrates. Protein Hydrolysis in Seafoods. Seafood Lipids. Oxidation of Lipids in Seafoods. Flavor of Fish. Flavor of Shellfish and Kamaboko Flavorants. Taste Active Components of Seafoods with Special Reference to Unami Substances. Quality of Seafoods: A Review. Freshness Quality of Seafoods: A Review. Preservation of Seafood Quality. Microbiological Quality of Seafoods: Viruses, Bacteria, Parasites. Microbiological Quality of Seafoods. Marine Toxins. Sensory Assessment Quality in Fish and Seafoods. Further Processing of Raw Materials. Surimi Processing from Lean Fish. Surimi Processing from Fatty Fish. Seafood Processing By-Products. References. Index

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The binding of this edition is Hardcover.

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