| 书目名称 | Seafoods: Chemistry, Processing Technology and Quality | | 编辑 | Fereidoon Shahidi,J. Richard Botta | | 视频video | | | 图书封面 |  | | 描述 | Seafoods are important sources of nutrients for humans. Proteins and non protein nitrogenous compounds play an important role in the nutritional value and sensory quality of seafoods. Consumption of fish and marine oils is also actively encouraged for the prevention and treatment of cardio vascular diseases and rheumatoid arthritis. Highly unsaturated long-chain omega-3 fatty acids are regarded as the active components of marine oils and seafood lipids. The basic chemical and biochemical properties of seafood proteins and lipids, in addition to flavour-active components, their microbiological safety and freshness quality, are important factors to be considered. A presentation of the state-of-the-art research results on seafoods with respect to their chemistry, processing technology and quality in one volume was made possible by cooperative efforts ofan international group of experts. Following a brief overview, the book is divided into three sections. In Part 1 (chapters 2 to 8) the chemistry of seafood components such as proteins, lipids, flavorants (together with their properties and nutritional significance) is discussed. Part 2 (chapters 9 to 13) describes the quality of seaf | | 出版日期 | Book 1994 | | 关键词 | Seafood; bacteria; chemistry; food; food processing; food quality; parasites; processing; toxin | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4615-2181-5 | | isbn_softcover | 978-1-4613-5913-5 | | isbn_ebook | 978-1-4615-2181-5 | | copyright | Springer Science+Business Media Dordrecht 1994 |
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