Seafood Proteins

Häftad, Engelska, 2012

699 kr

Beställningsvara. Skickas inom 10-15 vardagar. Fri frakt för medlemmar vid köp för minst 249 kr.

Fish and marine invertebrates are important sources of nutrients for the world's population, and many species have exceptionally high market value because of their exquisite sensory properties.

Produktinformation

Utgivningsdatum2012-05-06
Mått155 x 235 x 14 mm
Vikt382 g
FormatHäftad
SpråkEngelska
Antal sidor234
Upplaga1994
FörlagSpringer-Verlag New York Inc.
ISBN9781461578307

Tillhör följande kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

1 Introduction.- 2 The Contents of Proteins and Other Nitrogenous Compounds in Marine Animals.- 3 Sarcoplasmic Proteins and Other Nitrogenous Compounds.- 4 The Myofibrillar Proteins in Seafoods.- 5 Collagen in the Muscles and Skin of Marine Animals.- 6 The Involvement of Proteins and Nonprotein Nitrogen in Postmortem Changes in Seafoods.- 7 The Effect of Heat-Induced Changes in Nitrogenous Constituents on the Properties of Seafoods.- 8 Changes in Proteins in Frozen Stored Fish.- 9 Changes in Proteins and Nonprotein Nitrogen in Cured, Fermented, and Dried Seafoods.- 10 Functional Food Protein Ingredients from Fish.- 11 Seafood Protein in Human and Animal Nutrition.- 12 Proteins from Seafood Processing Discards.- 13 Biotechnological Applications of Seafood Proteins and Other Nitrogenous Compounds.- 14 Concluding Remarks.