Fish roe : biochemistry, products, and safety
著者
書誌事項
Fish roe : biochemistry, products, and safety
Academic Press, an imprint of Elsevier, c2022
- electronic bk
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
Provides comprehensive coverage of the components available in fish roe and highlights their biological and nutritional effects as well as their sensory and safety attributes.
Fish Roe: Biochemistry, Products, and Safety describes various components available in fish roe and introduces their biological and nutritional effects. In addition to addressing biological and nutritional effects, this book also explores fish roe products and their safety while also providing coverage of the bioactives that are naturally available in fish roe or generated during processing, thereby outlining the maximum benefits that can be obtained from this natural resource.
Beginning with the introduction of fish roe production procedures worldwide, this book further explores the processing of traditional fish roe products from Europe, Asia, and the Middle East, where fish roe is frequently consumed. This book also discusses the sensory and safety attributes of fish roe and will be a comprehensive reference for food scientists, chemists, food process engineers, developers, researchers, and students in the field of seafood science.
目次
1. Introduction to world production of fish roe and processing 2. The biology of making an egg: a fish's perspective 3. Composition and nutrition of fish roes 4. Fish roe phospholipids and health: composition, extraction, storage and brain health application 5. Fish roe from sea urchin: composition, processing, and quality aspects 6. Caviar: processing, composition, safety, and sensory attributes 7. Fish roe products of Japan 8. Fish roe products: Asian perspective 9. Fish roe products: Middle East perspective 10. Fish roe products: European perspective 11. Safety considerations in fish roe products 12. Prospects for processing of fish roe and caviar using novel techniques
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