Seafood science : advances in chemistry, technology and applications

"Preface Seafood is simply "food from the sea". It comes in various forms and is used as food for human beings. Seafood predominantly includes fish, crustaceans, mollusks and seaweeds. It is one of the important sources of protein and nutrients for human health. This book contains a t...

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Bibliographic Details
Other Authors: Kim, Se-Kwon, (Editor)
Format: eBook
Language: English
Published: Boca Raton : Taylor & Francis, [2015]
Subjects:
Seafood.
Food > Composition.
Fishery processing.
Fisheries.
elektronické knihy
electronic books
ISBN: 9781466595835
Physical Description: 1 online zdroj : text file, PDF

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Table of contents

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020 |a 9781466595835  |q (e-book :  |q PDF) 
040 |a FlBoTFG  |b eng  |c FlBoTFG  |e rda 
245 0 0 |a Seafood science :  |b advances in chemistry, technology and applications /  |c editor, Se-Kwon Kim, Department of Marine-bio Convergence Science, Specialized Graduate School of Convergence Science and Technology, Pukyong National University, Pusan, Republic of Korea. 
264 1 |a Boca Raton :  |b Taylor & Francis,  |c [2015] 
264 4 |c ©2015 
300 |a 1 online zdroj :  |b text file, PDF 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
500 |a "A Science Publishers book." 
504 |a Includes bibliographical references and index. 
505 0 |a 1. Introduction to seafood science / Se-Kwon Kim and Jayachandran Venkatesan -- 2. Fermentation of seaweeds and its applications / Motoharu Uchida -- 3. Recent advantages of seafood cooking methods based on nutritional quality and health benefits / Abdul Bakrudeen Ali Ahmed, Teoh Lydia and Rosna Mat Taha -- 4. Oil tannage for chamois leather / Eser Eke Bayramoglu and Seher Erkal -- 5. Fish protein coating to enhance the shelf life of fishery products / V. Venugopal Menon -- 6. Recovery of fish protein using pH shift processing / Yeung Joon Choi and Sang-Keun Jin -- 7. Usage of MALDI-TOF mass spectrometry in sea food safety assessment / Karola Böhme, Marcos Quintela-Baluja, Inmaculada C. Fernández-No, Jorge Barros-Velázquez, Jose M. Gallardo, Benito Canas and Pilar Calo-Mata -- 8. Production and application of microbial transglutaminase to improve gelling capabilities of some Indonesian minced fish / Ekowati Chasanah and Yusro Nuri Fawzya ---9. Lactic acid bacteria in seafood products : current trends and future perspectives / Panchanathan Manivasagan, Jayachandran Venkatesan and Se-Kwon Kim -- 10. Feeding trial of Red Sea bream with dioxin reduced fish oil / T. Honryo -- 11. Chitosan as bio-based nanocomposite in seafood industry and aquaculture / Alireza Alishahi, Jade Proulx and Mohammed Aider -- 12. Recent developments in quality evaluation, optimization and traceability system in shrimp supply chain / Imran Ahmad, Chawalit Jeenanunta and Athapol Noomhorm -- 13. Anti-aging & immunoenhancing properties of marine bioactive compounds / Ranithri Abeynayake and Eresha Mendis -- 14. Arsenic in seaweed : presence, bioavailability and speciation / Cristina García Sartal, María Carmen Barciela Alonso and Pilar Bermejo Barrera -- 15. Application of bacterial fermentation in edible brown algae / Sung-Hwan Eom and Young-Mog Kim ---16. Production, handling and processing of seaweeds in Indonesia / Hari Eko Irianto and Syamdidi -- 17. Food applications of by-products from the sea / C. Senaka Ranadheera and Janak K. Vidanarachchi -- 18. Mining products from shrimp processing waste and their biological activities / Asep Awaludin Prihanto, Rahmi Nurdiani and Muhamad Firdaus -- 19. Selenium-health benefit values as seafood safety criteria / Nicholas V.C. Ralston, Alexander Azenkeng, Carla R. Ralston, J. Lloyd Blackwell III and Laura J. Raymond -- 20. Role of bacteria in seafood products / Françoise Leroi -- 21. Health risks associated with seafood / Samanta S. Khora. 
520 |a "Preface Seafood is simply "food from the sea". It comes in various forms and is used as food for human beings. Seafood predominantly includes fish, crustaceans, mollusks and seaweeds. It is one of the important sources of protein and nutrients for human health. This book contains a total 21 chapters. Chapter 1 provides a general introduction to the topics covered in this book and also the seafood production statistics around the globe. Chapter 2, 4 and 7 give information related to seafood processing methods such as fermentation, cooking, and MALDI-TOF for the seafood production and safety assessment. Chapter 5, 6, 8 and 10 cover fish protein and fish oil. Chapter 11 deals about chitosan as bio based nanocomposites in seafood industry and aquaculture. Chapter 14, 15 and 16 deal with seaweed production and their applications. Chapter 17 and 18 cover the biological application of seafood in food industry. Chapter 19 and 21 describe the health benefit value and discuss health risk of seafood. Overall, this book provides details about seafood (fish, crustaceans, mollusks and seaweed) processing methods, biological applications, health benefits and health risk. These contributions will form essential reading for seafood scientists and can serve as instructional course for students. I am grateful to all the authors who have provided the state-of-art contributions in the field of seafood. Their relentless effort was the result of scientific attitude, drawn from the past history in this field. Busan, South Korea Prof. Se-Kwon Kim "--  |c Provided by publisher. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
650 0 |a Seafood. 
650 0 |a Food  |x Composition. 
650 0 |a Fishery processing. 
650 0 |a Fisheries. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Kim, Se-Kwon,  |e editor. 
776 0 8 |i Print version:  |z 9781466595828 (hardback) 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://marc.crcnetbase.com/isbn/9781466595835  |y Plný text 
992 |a BK  |c EBOOK-TN  |c FOODNB 
999 |c 75777  |d 75777 

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