Seafood
Effects of Technology on Nutrition
1st Edition
Published on 17. October 2019
Book
Paperback/Softback
384 pages
978-0-367-40320-1 (ISBN)
Description
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
More details
Series
Language
English
Place of publication
London
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
Professional and scholarly
Professional Reference
Dimensions
Height: 229 mm
Width: 152 mm
Thickness: 21 mm
Weight
555 gr
ISBN-13
978-0-367-40320-1 (9780367403201)
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Schweitzer Classification
Other editions
Additional editions
E-Book
11/2017
CRC Press
€89.99
Available for download
E-Book
11/2017
CRC Press
€89.99
Available for download
Book
05/1990
1st Edition
CRC Press
€379.60
Shipment within 15-20 days
Persons
Pigott, George M.; Tucker, Barbara
Content
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