Seafood

Effects of Technology on Nutrition

George M. Pigott, Barbara Tucker (Autoren)

Buch | Softcover

384 Seiten

2019
CRC Press (Verlag)
978-0-367-40320-1 (ISBN)

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Analyzes how the technology and commercial practices of cultivation affect the nutritive value of certain fish, molluscs, crustacea, and freshwater plants. Organized to reflect the sequence from growth, harvest, and capture, through transportation, storage, and processing, to packaging and distribut

Pigott, George M.; Tucker, Barbara

1. Introduction. 2. Components of Seafood. 3. Effects of Processing on Nutrients. 4. Preprocessing: General Considerations and Preprocessing. 5. Adding and Removing Heat. 6. Controlling Water Activity. 6. Irradiation. 7. Utilizing Fish Flesh Effectively While Maintaining Nutritional Qualities. 8. The Role of Marine Lipids in Human Nutrition. 9. Extracting and Processing Marine Lipids

Erscheinungsdatum	21.10.2019
Reihe/Serie	Food Science and Technology
Verlagsort	London
Sprache	englisch
Maße	152 x 229 mm
Gewicht	453 g
Themenwelt	Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
	Naturwissenschaften ► Biologie
	Technik ► Lebensmitteltechnologie
ISBN-10	0-367-40320-X / 036740320X
ISBN-13	978-0-367-40320-1 / 9780367403201
Zustand	Neuware