Seafood: Effects of Technology on Nutrition
Author:   George M. Pigott ,  Barbara Tucker
Publisher:   Taylor & Francis Ltd
ISBN:  

9780367403201


Pages:   384
Publication Date:   17 October 2019
Format:   Paperback
Availability:   In Print   Availability explained
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Seafood: Effects of Technology on Nutrition


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Overview

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

Full Product Details

Author:   George M. Pigott ,  Barbara Tucker
Publisher:   Taylor & Francis Ltd
Imprint:   CRC Press
Weight:   0.453kg
ISBN:  

9780367403201


ISBN 10:   036740320
Pages:   384
Publication Date:   17 October 2019
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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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Pigott, George M.; Tucker, Barbara

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