Ebook665 pages16 hours
Fish As Food V1: Production, Biochemistry,and Microbiology
Rating: 0 out of 5 stars
()
About this ebook
Fish as Food, Volume I: Production, Biochemistry, and Microbiology discusses progress in the field of fish research. This volume is composed of 17 chapters that cover the biology, biochemistry, world production, cultivation, nutritional composition, and microbiology of fish. The introductory chapters present some examples of the biological basis for the relationships between yield in fishery and economics. The book goes on discussing fish cultivation in Europe, Japan, and South East Asia and the factors to consider in various cultivation methods. The subsequent chapters are devoted to the nutritional value of fish, including its lipid, mineral, water, fatty acid, and protein content. A chapter considers the oxidation properties and rancidity of fish. The book also covers some problems related to fishery business, such as the production of histamine, the occurrence of non-protein nitrogenous compounds, and the rigor mortis. The concluding chapters focus on microbiological aspects of fish production. Discussions on the microbial spoilage of marine fish, crustaceans, and mollusks; the microbiology of shellfish deterioration; and the use of chemical preservatives to control microbiological fish deterioration are also included. The book is an invaluable source primarily to food scientists and also to a wide range of research workers, including biologists, chemists, bacteriologists, parasitologists, oceanographers, nutritionists, and technologists.
Related to Fish As Food V1
Related ebooks
Fish As Food V2: Nutrition, Sanitation, and Utilization Rating: 0 out of 5 stars0 ratingsFish As Food V4: Processing: Part 2 Rating: 0 out of 5 stars0 ratingsFish As Food V3: Processing: Part 1 Rating: 0 out of 5 stars0 ratingsBarbecue Basics: Barbecue Regions, Meat Primal Cuts, and Wood Profiles Rating: 0 out of 5 stars0 ratingsOyster Delight Rating: 0 out of 5 stars0 ratingsThe Foie Gras Wars: How a 5,000-Year-Old Delicacy Inspired the World's Fiercest Food Fight Rating: 3 out of 5 stars3/5Luxury Wine Marketing: The art and science of luxury wine branding Rating: 0 out of 5 stars0 ratingsScience-in-the-kitchen Rating: 0 out of 5 stars0 ratingsPomodoro!: A History of the Tomato in Italy Rating: 0 out of 5 stars0 ratingsDemystifying Food from Farm to Fork Rating: 5 out of 5 stars5/5Dying on the Vine: How Phylloxera Transformed Wine Rating: 4 out of 5 stars4/5Cookery School: Fish Rating: 0 out of 5 stars0 ratingsNew Mexican Chiles Rating: 0 out of 5 stars0 ratingsThe Young Farmer: Some Things He Should Know Rating: 0 out of 5 stars0 ratingsSummary of Mark Bittman's Animal, Vegetable, Junk Rating: 0 out of 5 stars0 ratingsThe Great History of Mozzarella Rating: 0 out of 5 stars0 ratingsCalm Effects: Cannabis Infused Sauces! Rating: 0 out of 5 stars0 ratingsThe Devil's Dinner: A Gastronomic and Cultural History of Chili Peppers Rating: 0 out of 5 stars0 ratingsThe Essential Oyster: A Salty Appreciation of Taste and Temptation Rating: 5 out of 5 stars5/5Pate Cookbook: A Selection of Delicious & Easy Terrine and Pate Recipes. Rating: 0 out of 5 stars0 ratingsThe Fish Store: Recipes and Recollections Rating: 0 out of 5 stars0 ratingsBell Peppers: Growing Practices and Nutritional Value Rating: 0 out of 5 stars0 ratingsOyster: A Gastronomic History (with Recipes) Rating: 5 out of 5 stars5/5Cheddar: A Journey to the Heart of America’s Most Iconic Cheese Rating: 3 out of 5 stars3/5Peanuts: Genetics, Processing, and Utilization Rating: 4 out of 5 stars4/5A Taste of Molecules: In Search of the Secrets of Flavor Rating: 4 out of 5 stars4/5Food Town, USA: Seven Unlikely Cities That are Changing the Way We Eat Rating: 4 out of 5 stars4/5The Hot Book of Chilies Rating: 0 out of 5 stars0 ratingsTexas BBQ Adventure Guide: A Road Trip Through the History & How-to of Lone Star 'Que Rating: 0 out of 5 stars0 ratings
Food Science For You
The Science of Fitness: Power, Performance, and Endurance Rating: 5 out of 5 stars5/5The Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Rating: 0 out of 5 stars0 ratingsBread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee Rating: 3 out of 5 stars3/5How to Make Coffee: The Science Behind the Bean Rating: 4 out of 5 stars4/5Meathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5Survival 101: Food Storage A Step by Step Beginners Guide on Preserving Food and What to Stockpile While Under Quarantine Rating: 0 out of 5 stars0 ratingsButchery and Sausage-Making For Dummies Rating: 0 out of 5 stars0 ratingsVeg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals Rating: 0 out of 5 stars0 ratingsPresent Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratingsWild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratingsAn Overview of FDA Regulated Products: From Drugs and Cosmetics to Food and Tobacco Rating: 5 out of 5 stars5/5Operating the Food Truck Business with the Right Ingredients: Food Truck Business and Restaurants, #4 Rating: 5 out of 5 stars5/5Bakery Products Science and Technology Rating: 5 out of 5 stars5/5The Kitchen as Laboratory: Reflections on the Science of Food and Cooking Rating: 4 out of 5 stars4/5Introduction to the Chemistry of Food Rating: 5 out of 5 stars5/5Thiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5Mouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsThe Manual of Scientific Style: A Guide for Authors, Editors, and Researchers Rating: 0 out of 5 stars0 ratingsEnzymes: Biochemistry, Biotechnology, Clinical Chemistry Rating: 4 out of 5 stars4/5The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts Rating: 4 out of 5 stars4/5Bioactive Food as Dietary Interventions for Arthritis and Related Inflammatory Diseases: Bioactive Food in Chronic Disease States Rating: 0 out of 5 stars0 ratingsHealth of HIV Infected People: Food, Nutrition and Lifestyle with Antiretroviral Drugs Rating: 5 out of 5 stars5/5Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit Rating: 4 out of 5 stars4/5Eat More Better: How to Make Every Bite More Delicious Rating: 4 out of 5 stars4/5I'm Just Here for More Food: Food x Mixing + Heat = Baking Rating: 4 out of 5 stars4/5
Reviews for Fish As Food V1
Rating: 0 out of 5 stars
0 ratings
0 ratings0 reviews
Book preview
Fish As Food V1 - Georg Borgstrom
Enjoying the preview?
Page 1 of 1