Seafood

Effects of Technology on Nutrition

George M. Pigott, Barbara Tucker (Autoren)

Buch | Hardcover

384 Seiten

1990
Crc Press Inc (Verlag)
978-0-8247-7922-1 (ISBN)

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Analyzes how the technology and commercial practices of cultivation affect the nutritive value of certain fish, molluscs, crustacea, and freshwater plants. Organized to reflect the sequence from growth, harvest, and capture, through transportation, storage, and processing, to packaging and distribut

Pigott/, George M.; Tucker/, Barbara

1. Introduction. 2. Components of Seafood. 3. Effects of Processing on Nutrients. 4. Preprocessing: General Considerations and Preprocessing. 5. Adding and Removing Heat. 6. Controlling Water Activity. 6. Irradiation. 7. Utilizing Fish Flesh Effectively While Maintaining Nutritional Qualities. 8. The Role of Marine Lipids in Human Nutrition. 9. Extracting and Processing Marine Lipids

Erscheint lt. Verlag	16.5.1990
Reihe/Serie	Food Science and Technology
Verlagsort	Bosa Roca
Sprache	englisch
Maße	152 x 229 mm
Gewicht	635 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-8247-7922-3 / 0824779223
ISBN-13	978-0-8247-7922-1 / 9780824779221
Zustand	Neuware