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£133.29

Academic Press Fish Roe: Biochemistry, Products, and Safety

Name: Fish Roe: Biochemistry, Products, and Safety
Brand: Academic Press
Price: 132.99 GBP
Availability: InStock

Low Fat

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Description

Product Description Fish Roe: Biochemistry, Products, and Safety provides coverage of the components available in fish roe and highlights their biological and nutritional effects. In addition, the book 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. Other sections explore the processing of traditional fish roe products from Europe, Asia and the Middle East, where fish roe is traditionally consumed and the sensory and safety attributes of fish roe. This resource will be a welcomed guide for product and process developers, food scientists, chemists, food process engineers, researchers and students in the field of seafood science. Review Provides coverage of the components available in fish roe and highlights their biological and nutritional effects From the Back Cover Fish Roe: Biochemistry, Products, and Safety provides coverage of the components available in fish roe and highlights 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. Fish Roe: Biochemistry, Products, and Safety explores the processing of traditional fish roe products from Europe, Asia, and the Middle East, where fish roe is traditionally consumed. Sensory and safety attributes of fish roe are also explored. A dedicated reference on its topic, Fish Roe: Biochemistry, Products, and Safety, will be a welcome resource to product and process developers, food scientists, chemists, food process engineers, researchers and students in the field of seafood science About the Author Dr. Bekhit earned his PhD in Biochemistry from Lincoln University, New Zealand in 2004. His PhD research investigated the role of metmyoglobin reducing activity in the maintenance of fresh meat colour. He obtained his MSc in Food Process Engineering from the University of Reading, UK in 1994. Aladin is an Associate Professor at the Food Science department, University of Otago, New Zealand. He also holds an Honorary Distinguished Professor posts in the Food Science and Pharmacy college, Xinjiang Agricultural University; Shanxi University of Technology; and the Chinese Academy of Agricultural Sciences (CAAS); Honorary Associate Professor in College of Food and Agricultural Sciences, King Saud University, Kingdom of Saudi; and Adjunct Associate Professor in Faculty of Agriculture and Life Sciences, Lincoln University, New Zealand.

Product Specifications

Brand: Academic Press
Format: paperback
ASIN: 0128198931
Category: Books > Subjects > Food & Drink > Diets & Healthy Eating > Low Fat
Domain: Amazon UK
Release Date: 12 August 2022
Listed Since: 01 October 2019

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Academic Press Fish Roe: Biochemistry, Products, and Safety

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