| title : |
Seafood Biochemistry |
| Type de document : |
printed text |
| Auteur : |
Sandeep Dr. Gore And, Author ; Subal Kumar Dr. Gosh, Author |
| Editeur : |
Burlington [CANADA] : Delve publishing |
| Date de publication : |
2025 |
| ISBN (ou autre code) : |
978-1-77956-372-9 |
| Langue : |
English (eng) |
| Mots clé : |
composition of seafood,allergenicity of seafood |
| Indexation : |
664.94 |
| Résumé : |
The comprehensive book "Seafood Biochemistry" explores the diverse biochemical processes that guarantee the nutritional value, safety, and quality of seafood products. The book covers important topics like seafood composition, post-harvest biochemical changes, seafood quality assessment, seafood processing technologies, seafood allergenicity, biogenic amines, seafood toxins, seafood waste utilization, and advancements in seafood processing technologies. This book offers a deep understanding of the various chemical processes that affect the biochemical quality of seafood, making it a valuable resource for researchers, food technologists, and industry professionals. It serves as a link between the fish sector and the scientific community, providing vital information and promoting a deeper comprehension of the subject at hand. |
Seafood Biochemistry [printed text] / Sandeep Dr. Gore And, Author ; Subal Kumar Dr. Gosh, Author . - Burlington [CANADA] : Delve publishing, 2025. ISBN : 978-1-77956-372-9 Langue : English ( eng)
| Mots clé : |
composition of seafood,allergenicity of seafood |
| Indexation : |
664.94 |
| Résumé : |
The comprehensive book "Seafood Biochemistry" explores the diverse biochemical processes that guarantee the nutritional value, safety, and quality of seafood products. The book covers important topics like seafood composition, post-harvest biochemical changes, seafood quality assessment, seafood processing technologies, seafood allergenicity, biogenic amines, seafood toxins, seafood waste utilization, and advancements in seafood processing technologies. This book offers a deep understanding of the various chemical processes that affect the biochemical quality of seafood, making it a valuable resource for researchers, food technologists, and industry professionals. It serves as a link between the fish sector and the scientific community, providing vital information and promoting a deeper comprehension of the subject at hand. |
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