Seafood: Effects of Technology on NutritionAnalyzes 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 |
Contents
Food From the Sea | 1 |
Components of Seafood | 32 |
Effects of Processing on Nutrients | 66 |
General Considerations and Preprocessing | 85 |
Adding and Removing Heat | 104 |
Controlling Water Activity | 136 |
Irradiation | 176 |
Nutritional Qualities | 206 |
Nutrient Composition of Minced Flesh | 222 |
The Role of Marine Lipids in Human Nutrition | 258 |
Extracting and Processing Marine Lipids | 294 |
Commercial Farming of Fish | 315 |
Appendix B Seaweeds | 326 |
Other editions - View all
Seafood: Effects of Technology on Nutrition George M. Pigott,Barbara Tucker No preview available - 2019 |
Common terms and phrases
amino acids amount animal antioxidants aquaculture brine cause chemical cholesterol Cold smoke commercial components compounds consumed consumption crab deboning diet dietary dried drying edible effect energy enzyme factors fillets finfish fish and shellfish fish flesh fish oil fish protein fishery products flavor food irradiation food products freezing fresh fish frozen gel strength harvested heat high-quality human important increase industry intake kamaboko levels lipids liver loss Maillard reaction major marine meat minced flesh moisture molluscs n-3 fatty acids n-3 HUFAs National Fisheries Institute Nutr nutrient nutritional value omega-3 fatty acids oxidation oysters packaging Pigott plants processing PUFAs radiation rancidity raw material reactions reduced refrigerated removed salmon salt seafood seafood products shelf shellfish shrimp smoked fish species spoilage Stansby starch sterilization sterols storage surimi surimi products Table techniques temperature texture tion triglycerides tuna USRDA utilization vitamin vitamin E
References to this book
Handbook of Food Science, Technology, and Engineering, Volume 4 Yiu H. Hui No preview available - 2006 |