Fish Roe

Biochemistry, Products, and Safety

Häftad, Engelska, 2022

2 559 kr

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Provides comprehensive coverage of the components available in fish roe and highlights their biological and nutritional effects as well as their sensory and safety attributes.

Fish Roe: Biochemistry, Products, and Safety describes various components available in fish roe and introduces their biological and nutritional effects. In addition to addressing biological and nutritional effects, this book also explores fish roe products and their safety while also providing coverage of the bioactives that are naturally available in fish roe or generated during processing, thereby outlining the maximum benefits that can be obtained from this natural resource.

Beginning with the introduction of fish roe production procedures worldwide, this book further explores the processing of traditional fish roe products from Europe, Asia, and the Middle East, where fish roe is frequently consumed. This book also discusses the sensory and safety attributes of fish roe and will be a comprehensive reference for food scientists, chemists, food process engineers, developers, researchers, and students in the field of seafood science.

Reviews the composition of fish roe and fish roe products
Evaluates the biological and nutritional aspects of components found in fish roe and their products
Presents extensive information on the processing and safety of fish roe products

Produktinformation

Utgivningsdatum2022-08-12
Mått191 x 235 x 30 mm
Vikt860 g
FormatHäftad
SpråkEngelska
Antal sidor430
FörlagElsevier Science
ISBN9780128198933

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Alaa El-Din A. Bekhit, PhD, has earned his PhD in biochemistry from Lincoln University, New Zealand in 2004. He obtained his MSc in food process engineering from the University of Reading, United Kingdom in 1994. Dr. Bekhit is a Professor at the Food Science Department, University of Otago, New Zealand. He also holds an honorary distinguished professor post at the Food Science and Pharmacy College, Xinjiang Agricultural University, and the Chinese Academy of Agricultural Sciences (CAAS), along with honorary associate professor in the College of Food and Agricultural Sciences, King Saud University, Kingdom of Saudi and adjunct associate professor in the Faculty of Agriculture and Life Sciences, Lincoln University, New Zealand. He has been active in studying different aspects of foods, including packaging, for more than 30 years. He has published more than 230 research papers, 80 review articles, 72 book chapters and 06 books.

1. Introduction to world production of fish roe and processing2. The biology of making an egg: a fish’s perspective3. Composition and nutrition of fish roes4. Fish roe phospholipids and health: composition, extraction, storage and brain health application5. Fish roe from sea urchin: composition, processing, and quality aspects6. Caviar: processing, composition, safety, and sensory attributes7. Fish roe products of Japan8. Fish roe products: Asian perspective9. Fish roe products: Middle East perspective10. Fish roe products: European perspective11. Safety considerations in fish roe products12. Prospects for processing of fish roe and caviar using novel techniques