Seafood Proteins
Fish and marine invertebrates are important sources of nutrients for the world's population, and many species have exceptionally high market value because of their exquisite sensory properties. Both the utilization of the available catch in different forms and the market price are affected by t...
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| Format: | eBook |
| Language: | English |
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New York, NY
Springer US
1994, 1994
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| Edition: | 1st ed. 1994 |
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| Online Access: | |
| Collection: | Springer Book Archives -2004 - Collection details see MPG.ReNa |
Table of Contents:
- 1 Introduction
- 2 The Contents of Proteins and Other Nitrogenous Compounds in Marine Animals
- 3 Sarcoplasmic Proteins and Other Nitrogenous Compounds
- 4 The Myofibrillar Proteins in Seafoods
- 5 Collagen in the Muscles and Skin of Marine Animals
- 6 The Involvement of Proteins and Nonprotein Nitrogen in Postmortem Changes in Seafoods
- 7 The Effect of Heat-Induced Changes in Nitrogenous Constituents on the Properties of Seafoods
- 8 Changes in Proteins in Frozen Stored Fish
- 9 Changes in Proteins and Nonprotein Nitrogen in Cured, Fermented, and Dried Seafoods
- 10 Functional Food Protein Ingredients from Fish
- 11 Seafood Protein in Human and Animal Nutrition
- 12 Proteins from Seafood Processing Discards
- 13 Biotechnological Applications of Seafood Proteins and Other Nitrogenous Compounds
- 14 Concluding Remarks