| Titre : | Seafoods - quality, technology and nutraceutical application |
| Titre original: | Qualité des produits de la mer : technologie et applications nutraceutiques |
| Partie : | 1 |
| Auteurs : | Cesarettini ALASALVAR ; TONY TAYLOR |
| Type de document : | Livre |
| Editeur : | BERLIN : SPRINGER-VERLAG, 2002 |
| ISBN/ISSN/EAN : | 978-3-540-42476-5 |
| Format : | 224 P. |
| Langues: | Anglais |
| Concepts : |
PRODUIT DE LA MER
POISSON QUALITE PROTEINE ANIMALE PROTEINE ALIMENT FONCTIONNEL OMEGA 3 ACIDE GRAS TRANSFORMATION |
| Résumé : | Seafoods covers selected but most important aspects of fish processing with emphasis on quality, technology and nutraceutical applications in an up-to-date survey. Seafood quality is considered from the perspectivesof the impact of slaughter procedures, practical evaluation,texture,measuring offish content.protein functionality, histamine toxicity and flavour. Fish processing technology automation is discussed together with the problems of waste water treatment and possible uses offish waste. Finally the sources, food and health applications of marine nutraceuticals and functional foods are discussed. The book summarises the current state of knowledge in the selected key research areas and contains ideas for future work. Researchers from different countries who are well recognised in their respective areas of expertise have contributed to this book, thus providing a diverse and global perspective of the issue of seafood quality, technology and nutraceutical applications. |
Exemplaires (1)
| Cote | Support | Section | Disponibilité |
|---|---|---|---|
| 664.94 ALA | Livre | AA - Alimentation, santé et agroindustries | Disponible |
