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Full Product Details

Author:   Se-Kwon Kim
Publisher:   Taylor & Francis Inc
Imprint:   CRC Press Inc
Dimensions:   Width: 15.60cm , Height: 3.60cm , Length: 23.40cm
Weight:   0.975kg
ISBN:  

9781466595828

ISBN 10:   1466595825
Pages:   606
Publication Date:   16 September 2014
Audience:   College/higher education ,  General/trade ,  Tertiary & Higher Education ,  General
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

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.

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Se-Kwon Kim

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