Seafood Science: Advances in Chemistry, Technology and by Se-Kwon Kim

By Se-Kwon Kim

This booklet explores present developments in seafood technology and examines numerous comparable subject matters together with isolation facets and diversified methodologies all for seafood construction. It offers specified factors approximately marine species resembling fish, seaweed, and crustaceans and discusses their future health merits in addition to the overall healthiness probability for intake. those issues supply a platform to enhance a number of aquaculture/biotechnology reports. The e-book is vital studying for the beginner and specialist in marine-related fields corresponding to aquaculture, in addition to these in biotechnology, chemical sciences, common items, fabrics technological know-how, pharmaceutical technological know-how, and nutraceutical science.

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Seafood Science: Advances in Chemistry, Technology and Applications

This ebook explores present developments in seafood technology and examines quite a few similar themes together with isolation points and assorted methodologies keen on seafood construction. It presents distinct motives approximately marine species equivalent to fish, seaweed, and crustaceans and discusses their overall healthiness advantages in addition to the wellbeing and fitness hazard for intake.

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Extra resources for Seafood Science: Advances in Chemistry, Technology and Applications

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60(6): 643–53. Aquaculture Associates. 1982. Energy from marine biomass. GRI Contract No. 5081-3100458. E. M. W. Peck. 1993. Biochemical methane potential of biomass and waste feed stocks. Biomass and Bioenergy. 5: 95–111. Cormier, Z. 2012. Biofuel from beneath the waves. Nature. 9860. , A. Perretti, I. Palomba, A. Verde and A. Cuomo. 1995. Utilization of Ulva rigida biomass in the Venice Lagoon (Italy): biotransformation in compost. J. Appl. Phycol. 7: 479–485. Fukushi, A. 1988. Seasonal variations of compositions in different parts of cultivated Japanese kelp (Laminaria japonica).

33: 295–301. , K. Nakata and M. Maeda. 1997a. Introduction of detrital food webs into an aquaculture system by supplying single cell algal detritus produced from Laminaria japonica as a hatchery diet for Artemia nauplii. Aquaculture. 154: 125–137. , K. Nakata and M. Maeda. 1997b. Conversion of Ulva fronds to a hatchery diet for Artemia nauplii utilizing the degrading and attaching abilities of Pseudoalteromonas espejiana. J. Appl. Phycol. 9: 541–549. Uchida, M. 2002. Fermentation of seaweeds. J.

Appl. Phycology. 11: 369–376. 3 Recent Advantages of Seafood Cooking Methods based on Nutritional Quality and Health Benefits Abdul Bakrudeen Ali Ahmed,* Teoh Lydia and Rosna Mat Taha 1 Introduction In Asian countries, seafood is directly used for several culinary purposes, whereas in the west, it is exclusively used for the extraction of important food hydrocolloids including agar, carrageenan, and alginates. Availability almost throughout the year and relatively easy collection potential make macroalgae an inexpensive food source.

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