Nutritive Value Of Fish And Shellfish
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Nutritive Value Of Fish And Shellfish
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Author : United States. Bureau of Fisheries
language : en
Publisher:
Release Date : 1926
Nutritive Value Of Fish And Shellfish written by United States. Bureau of Fisheries and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1926 with Fish as food categories.
Nutritive Value Of Fish And Shellfish
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Author : United States. Fisheries
language : en
Publisher:
Release Date : 1926
Nutritive Value Of Fish And Shellfish written by United States. Fisheries and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1926 with categories.
Seafood Choices
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Author : Institute of Medicine
language : en
Publisher: National Academies Press
Release Date : 2007-03-09
Seafood Choices written by Institute of Medicine and has been published by National Academies Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-03-09 with Medical categories.
The fragmented information that consumers receive about the nutritional value and health risks associated with fish and shellfish can result in confusion or misperceptions about these food sources. Consumers are therefore confronted with a dilemma: they are told that seafood is good for them and should be consumed in large amounts, while at the same time the federal government and most states have issued advisories urging caution in the consumption of certain species or seafood from specific waters. Seafood Choices carefully explores the decision-making process for selecting seafood by assessing the evidence on availability of specific nutrients (compared to other food sources) to obtain the greatest nutritional benefits. The book prioritizes the potential for adverse health effects from both naturally occurring and introduced toxicants in seafood; assesses evidence on the availability of specific nutrients in seafood compared to other food sources; determines the impact of modifying food choices to reduce intake of toxicants on nutrient intake and nutritional status within the U.S. population; develops a decision path for U.S. consumers to weigh their seafood choices to obtain nutritional benefits balanced against exposure risks; and identifies data gaps and recommendations for future research. The information provided in this book will benefit food technologists, food manufacturers, nutritionists, and those involved in health professions making nutritional recommendations.
Fish As Food V2
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Author : Georg Borgstrom
language : en
Publisher: Elsevier
Release Date : 2012-12-02
Fish As Food V2 written by Georg Borgstrom and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
Fish as Food, Volume II: Nutrition, Sanitation, and Utilization summarizes the public health aspects of fish, including fish handling and processing. This volume also discusses the global aspects of fish utilization, illustrating the key role of fisheries in many countries and major regions. Comprised of three parts encompassing 19 chapters, the book initially discusses the protein, amino acid, vitamins, and mineral content of fish and fish oil. This volume also explains the effects of fish processing and handling on these nutritional components. The subsequent chapters present studies on the role of fish in human nutrition, focusing on the Japanese diet. The book also covers the utilization of converted fish-processing wastes to fish meal and condensed fish soluble in feeding poultry, livestock, and mink. The second part of the book focuses on food poisoning caused by fish and fishery products. This part deals with the bacterial activity in fish and related products due to water pollution and contamination. Other chapters examine Salmonella problems in the sea and the allergies and other disorders related to fish poisoning. The effect of radioactivity on marine organisms and the uptake and bioaccumulation of radionuclides in marine organisms are also discussed. Lastly, this volume presents the trends and patterns in fish and shellfish utilization. This volume will be of considerable value primarily to fish and food scientists in general and also to public health workers, marine and fresh-water biologists, nutritionists, and sanitary engineers.
Seafood
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Author : George M. Pigott
language : en
Publisher: CRC Press
Release Date : 2017-11-22
Seafood written by George M. Pigott and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-22 with Medical categories.
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
Seafood Proteins
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Author : Z. Sikorski
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Seafood Proteins written by Z. Sikorski and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
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 the quality of the fish. Proteins and nonprotein nitroge nous compounds playa crucial role in the nutritional value and sensory quality of seafoods as well as in the suitability of different species to various forms of processing, preservation, and use in other branches of the food industry. This role of proteins results from their basic chemical and biochemical properties and functions in different tissues. A presenta tion of the actual state of knowledge on seafood nitrogenous compounds in one volume may contribute to a better understanding of the involve ment of these components in all stages of handling and processing fish. It has been possible to prepare this text thanks to the cooperative effort of an international group of specialists. The editors of the book are greatly indebted to all colleagues who have willingly contributed to this volume, sharing their knowledge and experience, as well as to all persons who have granted permission to use their previously published materials. viii Preface ix A large part of the book has been prepared during my sabbatical in the Department of Marine Food Science, National Taiwan Ocean University (NTOU) in Keelung, Taiwan.
Fish And Fishery Products
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Author : A. Ruiter
language : en
Publisher: Oxford University Press, USA
Release Date : 1995
Fish And Fishery Products written by A. Ruiter and has been published by Oxford University Press, USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Cooking categories.
Fish and fishery products represent major sources of protein and other nutrients for a large proportion of the world's population. They are also used to a significant extent in animal feeds. This book, written by authors from Europe, the USA and Canada, provides an overview of the chemistry, nutritive value, hygiene and preservation of fish and its products. Thus there are chapters on the composition and nutritive value of fish proteins and other nitrogenous compounds, of fish and shellfish lipids and of fish vitamins and minerals. These are followed by chapters on quality and deterioration, hygienic aspects and contaminants. Cooling and freezing, the most important methods for extending the shelf-life of fish, are then reviewed. Preserved fishery products, including dried, salted, smoked and canned fish are discussed before the final chapter on fish meal and oil, which are shown to be more than just by-products. The book is aimed at advanced students of food science and of human and animal nutrition, as well as professionals such as food inspectors.
Seafoods Chemistry Processing Technology And Quality
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Author : Fereidoon Shahidi
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Seafoods Chemistry Processing Technology And Quality written by Fereidoon Shahidi and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
Seafoods are important sources of nutrients for humans. Proteins and non protein nitrogenous compounds play an important role in the nutritional value and sensory quality of seafoods. Consumption of fish and marine oils is also actively encouraged for the prevention and treatment of cardio vascular diseases and rheumatoid arthritis. Highly unsaturated long-chain omega-3 fatty acids are regarded as the active components of marine oils and seafood lipids. The basic chemical and biochemical properties of seafood proteins and lipids, in addition to flavour-active components, their microbiological safety and freshness quality, are important factors to be considered. A presentation of the state-of-the-art research results on seafoods with respect to their chemistry, processing technology and quality in one volume was made possible by cooperative efforts ofan international group of experts. Following a brief overview, the book is divided into three sections. In Part 1 (chapters 2 to 8) the chemistry of seafood components such as proteins, lipids, flavorants (together with their properties and nutritional significance) is discussed. Part 2 (chapters 9 to 13) describes the quality of seafoods with respect to their freshness, preservation, micro biological safety and sensory attributes. The final section of the book (chapters 14 to 16) summarizes further processing of raw material, underutilized species and processing discards for production of value added products.
Fish As Food V1
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Author : Georg Borgstrom
language : en
Publisher: Elsevier
Release Date : 2012-12-02
Fish As Food V1 written by Georg Borgstrom and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
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.
Seafood
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Author : Zdzislaw E. Sikorski
language : en
Publisher: CRC Press
Release Date : 2020-07-25
Seafood written by Zdzislaw E. Sikorski and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-07-25 with Technology & Engineering categories.
This must-have resource focuses on marine food composition as it relates to nutrition. Filled with illustrations and graphs, it describes the biological and technical factors which effect the availability and quality of seafood resources and provides information on the biochemical changes, functional properties, contents, and biological value of the main components of the major marine food organisms. It presents the yield of edible parts for the different species and the applied procedures of processing and culinary preparation. This volume is intended for the general reader who is interested in food production, marketing, and nutrition, and is also an ideal text for students of food science as well as professionals in the food trade and fish industry.