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Seafoods: Chemistry, Processing Technology and Quality (Paperback, Softcover reprint of the original 1st ed. 1994)
Loot Price: R1,577
Discovery Miles 15 770
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Seafoods: Chemistry, Processing Technology and Quality (Paperback, Softcover reprint of the original 1st ed. 1994)
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Seafoods are important sources of nutrients for humans. Proteins
and non protein nitrogenous compounds play an important role in the
nutritional value and sensory quality of seafoods. Consumption of
fish and marine oils is also actively encouraged for the prevention
and treatment of cardio vascular diseases and rheumatoid arthritis.
Highly unsaturated long-chain omega-3 fatty acids are regarded as
the active components of marine oils and seafood lipids. The basic
chemical and biochemical properties of seafood proteins and lipids,
in addition to flavour-active components, their microbiological
safety and freshness quality, are important factors to be
considered. A presentation of the state-of-the-art research results
on seafoods with respect to their chemistry, processing technology
and quality in one volume was made possible by cooperative efforts
ofan international group of experts. Following a brief overview,
the book is divided into three sections. In Part 1 (chapters 2 to
8) the chemistry of seafood components such as proteins, lipids,
flavorants (together with their properties and nutritional
significance) is discussed. Part 2 (chapters 9 to 13) describes the
quality of seafoods with respect to their freshness, preservation,
micro biological safety and sensory attributes. The final section
of the book (chapters 14 to 16) summarizes further processing of
raw material, underutilized species and processing discards for
production of value added products.
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