Titlebook: Advances in Sea Cucumber Processing Technology and Product Development; Changhu Xue Book 2023 The Editor(s) (if applicable) and The Author

Heel-Spur

书目名称Advances in Sea Cucumber Processing Technology and Product Development影响因子(影响力)




书目名称Advances in Sea Cucumber Processing Technology and Product Development影响因子(影响力)学科排名




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书目名称Advances in Sea Cucumber Processing Technology and Product Development网络公开度学科排名




书目名称Advances in Sea Cucumber Processing Technology and Product Development被引频次




书目名称Advances in Sea Cucumber Processing Technology and Product Development被引频次学科排名




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书目名称Advances in Sea Cucumber Processing Technology and Product Development读者反馈学科排名

AORTA

自负的人

https://doi.org/10.1007/978-3-031-16512-2Alternative Food Source; Blue Food Source; Echinodermata; Food Processing Technology; Marine Aquaculture

Cerumen

978-3-031-16514-6The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl

Rinne-Test

Computational Science – ICCS 2018er the world. Most sea cucumbers are inedible, whereas only about 40 species are edible. This requires consumers and trade managers to distinguish based on their knowledge of sea cucumber species. The fishery and trade of sea cucumber cover more than 70 countries and regions in the world. Sea cucumb

催眠药

雀斑

Genaro Peque Jr.,Junji Urata,Takamasa Iryoical regulatory functions. The nutritional efficacy and bioactivity of sea cucumber are related to the special structure of the nutrients and non-nutrient bioactive substances, also called “bioactive food components.” The main bioactive food components in sea cucumbers include proteins (collagens),

negotiable

褪色

Svetlana Chuprina,Igor Postanogovludes cleaning, slaughtering, and eviscerating, which is not only the first step of processing but also a key to ensuring the quality of the sea cucumber in subsequent processing. The cooking process denatures proteins, inactivates enzymes, and dehydrates the sea cucumber. The salting process furthe

infelicitous

Cédrick Bamba Nsimba,Alexandre L. M. Levadantage makes dried sea cucumbers occupy a dominant position with consumer goods. In order to avoid the decomposition of sea cucumbers by the action of the autolytic enzyme, the sea cucumber usually requires preprocessing before drying, using processes such as water boiling, brine boiling, salting, ul