- 606 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
About this book
This book explores current trends in seafood science and examines various related topics including isolation aspects and different methodologies involved in seafood production. It provides detailed explanations about marine species such as fish, seaweed, and crustaceans and discusses their health benefits as well as the health risk for consumption.
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Yes, you can access Seafood Science by Se-Kwon Kim in PDF and/or ePUB format, as well as other popular books in Biological Sciences & Biology. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Front Cover
- Contents
- Preface
- 1. Introduction to Seafood Science
- 2. Fermentation of Seaweeds and its Applications
- 3. Recent Advantages of Seafood Cooking Methods based on Nutritional Quality and Health Benefits
- 4. Oil Tannage for Chamois Leather
- 5. Fish Protein Coating to Enhance the Shelf Life of Fishery Products
- 6. Recovery of Fish Protein using pH Shift Processing
- 7. Usage of MALDI-TOF Mass Spectrometry in Sea Food Safety Assessment
- 8. Production and Application of Microbial Transglutaminase to Improve Gelling Capabilities of Some Indonesian Minced Fish
- 9. Lactic Acid Bacteria in Seafood Products: Current Trends and Future Perspectives
- 10. Feeding Trial of Red Sea Bream with Dioxin Reduced Fish Oil
- 11. Chitosan as Bio-based Nanocomposite in Seafood Industry and Aquaculture
- 12. Recent Developments in Quality Evaluation, Optimization and Traceability System in Shrimp Supply Chain
- 13. Anti-aging & Immunoenhancing Properties of Marine Bioactive Compounds
- 14. Arsenic in Seaweed: Presence, Bioavailability and Speciation
- 15. Application of Bacterial Fermentation in Edible Brown Algae
- 16. Production, Handling and Processing of Seaweeds in Indonesia
- 17. Food Applications of By-Products From the Sea
- 18. Mining Products from Shrimp Processing Waste and Their Biological Activities
- 19. Selenium-Health Benefi t Values as Seafood Safety Criteria
- 20. Role of Bacteria in Seafood Products
- 21. Health Risks Associated with Seafood
- About the Editor
- Color Plate Section