Fish Roe
Biochemistry, Products, and Safety
Published on 12. August 2022
Book
Paperback/Softback
430 pages
978-0-12-819893-3 (ISBN)
Description
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.
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.
More details
Language
English
Place of publication
San Diego
United States
Publishing group
Elsevier Science Publishing Co Inc
Target group
Professional and scholarly
product and process developers, food scientists, chemists, food process engineers, researchers and students in the field of seafood science
Product notice
Paperback (trade)
Dimensions
Height: 235 mm
Width: 191 mm
Thickness: 22 mm
Weight
736 gr
ISBN-13
978-0-12-819893-3 (9780128198933)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
E-Book
08/2022
Academic Press
€175.00
Available for download
Person
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.
Content
1. Introduction to world production of fish roe and processing
2. The biology of making an egg: a fish's perspective
3. Composition and nutrition of fish roes
4. Fish roe phospholipids and health: composition, extraction, storage and brain health application
5. Fish roe from sea urchin: composition, processing, and quality aspects
6. Caviar: processing, composition, safety, and sensory attributes
7. Fish roe products of Japan
8. Fish roe products: Asian perspective
9. Fish roe products: Middle East perspective
10. Fish roe products: European perspective
11. Safety considerations in fish roe products
12. Prospects for processing of fish roe and caviar using novel techniques
2. The biology of making an egg: a fish's perspective
3. Composition and nutrition of fish roes
4. Fish roe phospholipids and health: composition, extraction, storage and brain health application
5. Fish roe from sea urchin: composition, processing, and quality aspects
6. Caviar: processing, composition, safety, and sensory attributes
7. Fish roe products of Japan
8. Fish roe products: Asian perspective
9. Fish roe products: Middle East perspective
10. Fish roe products: European perspective
11. Safety considerations in fish roe products
12. Prospects for processing of fish roe and caviar using novel techniques