Technological processes for marine foods, from water to fork : bioactive compounds, industrial applications and genomics
著者
書誌事項
Technological processes for marine foods, from water to fork : bioactive compounds, industrial applications and genomics
（Innovations in agricultural and biological engineering）
Apple Academic Press, c2020 [i.e. 2019]
- : hardcover
大学図書館所蔵 件 / 全1件
-
該当する所蔵館はありません
- すべての絞り込み条件を解除する
内容説明・目次
内容説明
The importance and value of foods from marine sources is ever-increasing, especially as the availability of arable land decreases due to climate change, increasing populations and urbanization, and other factors. This book looks at the importance of marine foods and their secondary metabolites for human health along with a number of novel processing techniques and applications for marine foods. It also provides some recent studies on microbiology and genomics of marine food products.
The volume first looks at several pharmacological properties of marine-derived compounds and their applications. The volume goes on to present a number of scientific reports on new and effective processing technologies and applications for marine foods. These include various methods of freezing fish for later consumption and fermentation processes for fish products. Other industrial applications and issues are explored as well, such as waste management and utilization of fish byproducts. The issue of maintaining probiotic and nutritional value from fish products during industrial processing is also addressed, and the role of microbiology and genomics of marine food products is explored as well.
目次
Part 1: Marine-Based Bioactive Compounds And Biomaterials 1. Pharmacological Applications of Marine Derived Compounds: A Preventive Approach 2. Bioactive Compounds from Marine Sources 3. Marine Bioactive Components: Sources, Health Benefits, and Future Prospects 4. Chitin and Chitosan: Applications in Marine Foods Part 2: Novel Processing Techniques: Fish And Fish Products 5. Fish Freezing: Principles, Methods, and Scope 6. Fish Freezing: Principles and Practices 7. Fermentation Methods and Fermented Fish Products 8. Range of Fermented Fish Products Across the Globe: Scope, Uses, and Methods of Preparation Part 3: Processing And Industrial Applications For Marine Foods 9. Waste Management in Processing of Marine Foods 10. Utilization of Fish and Shell Fish Byproducts from Marine Food Industries: Benefits and Challenges 11. Marine Foods: Nutritional Significance and Their Industrial Applications 12. Formulation of Probiotic-Based Functional Fish Feeds: Eco-Friendly Approach Part 4: Marine Microbiology 13. Microbiology of Marine Food Products 14. Marine Genomics: An Emerging Novel Technology
「Nielsen BookData」 より