| Titre : |
Seafood Biochemistry |
| Type de document : |
texte imprimé |
| Auteurs : |
Sandeep Gore, Auteur ; Ghosh Subal Kumar, Auteur |
| Editeur : |
Delve Publishing |
| Année de publication : |
2026 |
| Importance : |
239p |
| Format : |
26cm. |
| ISBN/ISSN/EAN : |
9781779563729* |
| Langues : |
Anglais (eng) |
| Mots-clés : |
Acides gras oméga-3 (EPA/DHA). -Histamine / Amines biogènes. -Dénaturation des protéines. |
| Index. décimale : |
664 Alimentaire |
| 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 [texte imprimé] / Sandeep Gore, Auteur ; Ghosh Subal Kumar, Auteur . - Delve Publishing, 2026 . - 239p ; 26cm. ISSN : 9781779563729* Langues : Anglais ( eng)
| Mots-clés : |
Acides gras oméga-3 (EPA/DHA). -Histamine / Amines biogènes. -Dénaturation des protéines. |
| Index. décimale : |
664 Alimentaire |
| 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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Seafood Biochemistry 
