Seafood: Effects of Technology on Nutrition

by George M. Pigott, Barbara Tucker

Overview

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

Product Details

ISBN-13:	9780367403201
Publisher:	CRC Press
Publication date:	10/17/2019
Series:	Food Science and Technology , #39
Pages:	384
Product dimensions:	6.00(w) x 9.00(h) x (d)

About the Author

Pigott, George M.; Tucker, Barbara

Table of Contents

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

Editorial Reviews

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 distribution, shows the complex relationships between each phase of the fishery operation and characteristics of the final marketed product. Also provides a detailed comparison between the nutritional values of wild and aquaculture fish. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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