Seafood

Effects of Technology on Nutrition

George M. Pigott, Barbara Tucker

$126

Paperback

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English

CRC Press
17 October 2019

Dietetics & nutrition; Biology, life sciences

Series: Food Science and Technology

Analyzes how the technology and commercial practices of cultivation affect the nutritive value of certain fish, molluscs, crustacea, and freshwater plants. Organized to reflect the sequence from growth, harvest, and capture, through transportation, storage, and processing, to packaging and distribut

By: George M. Pigott, Barbara Tucker
Imprint: CRC Press
Country of Publication: United Kingdom
Dimensions: Height: 229mm, Width: 152mm,
Weight: 453g
ISBN: 9780367403201
ISBN 10: 036740320X
Series: Food Science and Technology
Pages: 384
Publication Date: 17 October 2019
Audience: Professional and scholarly , Undergraduate
Format: Paperback
Publisher's Status: Active

1. Introduction. 2. Components of Seafood. 3. Effects of Processing on Nutrients. 4. Preprocessing: General Considerations and Preprocessing. 5. Adding and Removing Heat. 6. Controlling Water Activity. 6. Irradiation. 7. Utilizing Fish Flesh Effectively While Maintaining Nutritional Qualities. 8. The Role of Marine Lipids in Human Nutrition. 9. Extracting and Processing Marine Lipids

Pigott, George M.; Tucker, Barbara