Seafoods

Quality, Technology and Nutraceutical Applications

Nonfiction, Science & Nature, Technology, Food Industry & Science, Agriculture & Animal Husbandry
Cover of the book Seafoods by , Springer Berlin Heidelberg
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Author: ISBN: 9783662098363
Publisher: Springer Berlin Heidelberg Publication: March 9, 2013
Imprint: Springer Language: English
Author:
ISBN: 9783662098363
Publisher: Springer Berlin Heidelberg
Publication: March 9, 2013
Imprint: Springer
Language: English

Seafoods covers selected but vital topics of fish processing with an emphasis on quality, technology and nutraceutical applications in an up-to-date survey. The aspects of seafood quality covered range from the impact of slaughter procedures, through protein functionality, texture, flavour, histamine toxicity to the practical evaluation of quality and measurement. Technological aspects concentrate on automation in processing, waste-water treatment and reuse of scraps. Marine nutraceuticals/functional foods are discussed in detail. This book is highly recommended for scientists and technologists in the seafood industries, plus fish processing professionals, quality managers, and nutritonists..

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Seafoods covers selected but vital topics of fish processing with an emphasis on quality, technology and nutraceutical applications in an up-to-date survey. The aspects of seafood quality covered range from the impact of slaughter procedures, through protein functionality, texture, flavour, histamine toxicity to the practical evaluation of quality and measurement. Technological aspects concentrate on automation in processing, waste-water treatment and reuse of scraps. Marine nutraceuticals/functional foods are discussed in detail. This book is highly recommended for scientists and technologists in the seafood industries, plus fish processing professionals, quality managers, and nutritonists..

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