Seafood : Effects of Technology on Nutrition book cover
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Seafood
Effects of Technology on Nutrition





ISBN 9780367403201
Published October 17, 2019 by CRC Press
384 Pages

 
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Book Description

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

Table of Contents

    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

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    Author(s)

    Biography

    Pigott, George M.; Tucker, Barbara