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Full Description
The comprehensive book Seafood Biochemistry explores the diverse biochemical processes that guarantee the nutritional value, safety, and quality of seafood products. The book covers important topics like seafood composition, post-harvest biochemical changes, seafood quality assessment, seafood processing technologies, seafood allergenicity, biogenic amines, seafood toxins, seafood waste utilization, and advancements in seafood processing technologies. This book offers a deep understanding of the various chemical processes that affect the biochemical quality of seafood, making it a valuable resource for researchers, food technologists, and industry professionals. It serves as a link between the fish sector and the scientific community, providing vital information and promoting a deeper comprehension of the subject at hand.
Contents
Chapter 1 Introduction to Seafood Biochemistry
Chapter 2 Composition of Seafood
Chapter 3 Post-Harvest Biochemical Changes in Seafood
Chapter 4 Quality Assessment of Seafood
Chapter 5 Processing Technologies for Seafood
Chapter 6 Nutritional Value and Health Benefits of Seafood
Chapter 7 Allergenicity of Seafood
Chapter 8 Biogenic Amines in Seafood
Chapter 9 Seafood Toxins
Chapter 10 Seafood Waste Utilization
Chapter 11 Advances in Seafood Processing Technologies
