Seafood science. Advances in chemistry, technology and applications.
- USA CRC Press 2014
- 597 páginas; fig, tablas, ilustraciones;
Introduction to Seafood Sciences. -- Fermentation Method in Food and Derivatives. -- Seafood Cooking Method in Nutritional Quality. -- Fish Skin as Useful Additives. -- Fish Protein Coating to Enhance the Shelf Life of Fishery Products. -- Fish Protein Coating to Enhance the Shelf Life of Fishery Products. -- Determinationing Technology in Fish Quality and Seafood. -- Recovery of Fish Protein Using pH Shift Processing. -- Cold Gelatin for Seafood Restructuration. -- The Role of Transglutaminase Enzyme in Improving Gel Properties of the Fish Gel. -- Effect on a Fish Quality and Preservation Technique of Degradation Products of Trimethylamine-N-oxide. -- Dioxin in Fish. Chitosan: A Booming Bio-Based Nanocomposite in Seafood Industry and Aquaculture. -- Recent Development in the Area of Shrimp Quality Evaluation, Optimization and a Case Study of Tracebility System. -- Immune and Antiaging Properties of Bioactives Extracted from Seaweed. -- Chemistry, Technology and Applications of Food Hydrocolloids from Seaweeds. -- Arsenic in Seaweeds: Presence, Bioavailability and Specification. -- Sea Cucumber Aquaculture. -- Application of Microbial Fermentation in Seaweed Processing. -- Handling and Processing Technology of Indonesia Seaweeds. -- Application of Seafood by Products in the Food Industry. Biological -- Properties of Seafood Processing Byproducts. -- Freeze-Dried Seafood Products. -- Selenium-Health Benefit Values as Seafood Safety Criteria. -- Role of Bacteria in Seafood Products. -- Fish and Shellfish Diseases.