Seafoods: Chemistry, Processing Technology and Quality

by J R Botta, Fereidoon Shahidi, J.R. Botta

Book Overview

The Chemistry Of Seafood Components. An Overview. Seafood Proteins and Preparation of Protein Concentrates. Protein Hydrolysis in Seafoods. Seafood Lipids. Oxidation of Lipids in Seafoods. Flavor of Fish. Flavor of Shellfish and Kamaboko Flavorants. Taste Active Components of Seafoods with Special Reference to Unami Substances. Quality of Seafoods: A Review. Freshness Quality of Seafoods: A Review. Preservation of Seafood Quality. Microbiological...

• Format: Hardcover
• Language: English
• ISBN: 0751402184
• ISBN13: 9780751402186
• Release Date: December 1995
• Publisher: Aspen Publishers
• Length: 360 Pages
• Weight: 1.87 lbs.
• Dimensions: 1.1" x 6.5" x 9.5"