Seafoods: Chemistry, Processing Technology and Quality
Seafoods are important sources of nutrients for humans. Proteins and non protein nitrogenous compounds play an important role in the nutritional value and sensory quality of seafoods. Consumption of fish and marine oils is also actively encouraged for the prevention and treatment of cardio vascular diseases and rheumatoid arthritis. Highly unsaturated long-chain omega-3 fatty acids are regarded as the active components of marine oils and seafood lipids. The basic chemical and biochemical properties of seafood proteins and lipids, in addition to flavour-active components, their microbiological safety and freshness quality, are important fact…
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Produktdetails
Weitere Autoren: Botta, J. R.
- ISBN: 978-1-4615-2181-5
- EAN: 9781461521815
- Produktnummer: 38262369
- Verlag: Springer US
- Sprache: Englisch
- Erscheinungsjahr: 2012
- Seitenangabe: 342 S.
- Plattform: PDF
- Auflage: 1994
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