TY  - MANSCPT
AU  - Kim, Se-Kwon
TI  - Seafood science: Advances in chemistry, technology and applications
SN  - 9781466595828
U1  - 664.94 
PY  - 2014///
CY  - USA
PB  - CRC Press
KW  - Seafood
KW  - Food Composition
KW  - Fisheries
KW  - Fishery Processing
N1  - -- 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
ER  -