Seafood Enzymes

Utilization and Influence on Postharvest Seafood Quality

Inbunden, Engelska, 2000

Av Norman F. Haard, Benjamin K. Simpson

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"Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by-products from seafood waste. Details the control of enzyme activity in seafood products."

Produktinformation

Utgivningsdatum2000-02-25
Mått152 x 229 x undefined mm
Vikt1 088 g
FormatInbunden
SpråkEngelska
SerieFood Science and Technology
Antal sidor708
FörlagTaylor & Francis Inc
ISBN9780824703264

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"This wide-ranging book covers a myriad of topics on how enzymes are important to improve uses of seafood raw materials. . ..These discussions of the special roles of seafood enzymes in post mortem fish metabolism and the quality changes they effect are critical pieces of knowledge in achieving the goal of obtaining maximum value from the species available. The goal must be achieved consistent with responsible use of a resource which we have a strong obligation to use wisely so future generations may also enjoy its benefits. "---Herbert O. Hultin, Department of Food Science Marine Foods Laboratory, University of Massachusetts, Amherst". . .very comprehensive coverage.... . . .highly recommended to university, research and technical libraries, as a valuable addition to the collections of researchers in the field of seafood enzymes, for teaching purposes and to all research laboratories and institutions whose business relates to the properties of seafood."---Journal of Food Biochemistry"...this excellent book brings together the current knowledge about the enzymes of seafoods ...an enormously valuable source of reference and interpretation for material that is otherwise scattered throughout the literature in journals or proceedings. It also provides insights into future directions for research and application of enzymes and is stimulating and thought provoking. ...highly recommended. "---Journal of Food Biochemistry