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Seafood science : advances in chemistry, technology and applications / / editor, Se-Kwon Kim
| Seafood science : advances in chemistry, technology and applications / / editor, Se-Kwon Kim |
| Pubbl/distr/stampa | Boca Raton, FL : , : Taylor & Francis, , [2015] |
| Descrizione fisica | 1 online resource (604 p.) : color illustrations |
| Disciplina | 664.94 |
| Soggetto topico |
Seafood
Food - Composition Fishery processing Fisheries |
| ISBN |
0-429-08906-6
1-4665-9582-5 |
| Classificazione | SCI039000TEC012000 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Preface; Contents; 1. Introduction to Seafood Science; 2. Fermentation of Seaweeds and its Applications; 3. Recent Advantages of Seafood Cooking Methods based on Nutritional Quality and Health Benefits; 4. Oil Tannage for Chamois Leather; 5. Fish Protein Coating to Enhance the Shelf Life of Fishery Products; 6. Recovery of Fish Protein using pH Shift Processing; 7. Usage of MALDI-TOF Mass Spectrometry in Sea Food Safety Assessment; 8. Production and Application of Microbial Transglutaminase to Improve Gelling Capabilities of Some Indonesian Minced Fish
9. Lactic Acid Bacteria in Seafood Products: Current Trends and Future Perspectives10. Feeding Trial of Red Sea Bream with Dioxin Reduced Fish Oil; 11. Chitosan as Bio-based Nanocomposite in Seafood Industry and Aquaculture; 12. Recent Developments in Quality Evaluation, Optimization and Traceability System in Shrimp Supply Chain; 13. Anti-aging & Immunoenhancing Properties of Marine Bioactive Compounds; 14. Arsenic in Seaweed: Presence, Bioavailability and Speciation; 15. Application of Bacterial Fermentation in Edible Brown Algae 16. Production, Handling and Processing of Seaweeds in Indonesia17. Food Applications of By-Products From the Sea; 18. Mining Products from Shrimp Processing Waste and Their Biological Activities; 19. Selenium-Health Benefi t Values as Seafood Safety Criteria; 20. Role of Bacteria in Seafood Products; 21. Health Risks Associated with Seafood; About the Editor; Color Plate Section |
| Record Nr. | UNINA-9910787848603321 |
| Boca Raton, FL : , : Taylor & Francis, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Seafood science : advances in chemistry, technology and applications / / editor, Se-Kwon Kim
| Seafood science : advances in chemistry, technology and applications / / editor, Se-Kwon Kim |
| Pubbl/distr/stampa | Boca Raton, FL : , : Taylor & Francis, , [2015] |
| Descrizione fisica | 1 online resource (604 p.) : color illustrations |
| Disciplina | 664.94 |
| Soggetto topico |
Seafood
Food - Composition Fishery processing Fisheries |
| ISBN |
0-429-08906-6
1-4665-9582-5 |
| Classificazione | SCI039000TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Preface; Contents; 1. Introduction to Seafood Science; 2. Fermentation of Seaweeds and its Applications; 3. Recent Advantages of Seafood Cooking Methods based on Nutritional Quality and Health Benefits; 4. Oil Tannage for Chamois Leather; 5. Fish Protein Coating to Enhance the Shelf Life of Fishery Products; 6. Recovery of Fish Protein using pH Shift Processing; 7. Usage of MALDI-TOF Mass Spectrometry in Sea Food Safety Assessment; 8. Production and Application of Microbial Transglutaminase to Improve Gelling Capabilities of Some Indonesian Minced Fish
9. Lactic Acid Bacteria in Seafood Products: Current Trends and Future Perspectives10. Feeding Trial of Red Sea Bream with Dioxin Reduced Fish Oil; 11. Chitosan as Bio-based Nanocomposite in Seafood Industry and Aquaculture; 12. Recent Developments in Quality Evaluation, Optimization and Traceability System in Shrimp Supply Chain; 13. Anti-aging & Immunoenhancing Properties of Marine Bioactive Compounds; 14. Arsenic in Seaweed: Presence, Bioavailability and Speciation; 15. Application of Bacterial Fermentation in Edible Brown Algae 16. Production, Handling and Processing of Seaweeds in Indonesia17. Food Applications of By-Products From the Sea; 18. Mining Products from Shrimp Processing Waste and Their Biological Activities; 19. Selenium-Health Benefi t Values as Seafood Safety Criteria; 20. Role of Bacteria in Seafood Products; 21. Health Risks Associated with Seafood; About the Editor; Color Plate Section |
| Record Nr. | UNINA-9910816542303321 |
| Boca Raton, FL : , : Taylor & Francis, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||