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درباره این کتاب:
Sea cucumbers
belong to the Phylum Echinodermata.
There are more than 900 recorded species
of sea cucumber of which more than 40 are
edible. As a food source, sea cucumbers
are rich in protein, low in fat, rich in
collagen, sulfated polysaccharides,
phospholipids, glycolipids, saponins and
other functional components. Therefore,
sea cucumbers have important nutritional
and medicinal value. Growing awareness of
these health benefits has promoted growth
in marine aquaculture and processing
technologies for the development of sea
cucumber products for many
applications.Novel perspectives of
nutritional functions and processing
technologies of sea cucumbers are defined
in this book. The chemical structure and
nutritional function of sea cucumbers are
systematically reviewed. These include the
functional/nutritional components, the
endogenous enzymatic properties related to
processing efficiency and product quality,
and the efficient preparation technology
of functional components. The traditional
processing technology is presented as the
background context to highlight the
advances in new processing technologies
including low-temperature cooking
technology based on controllable negative
pressure system, heat pump-hot-blast air
combined drying technology, microwave
sterilization of instant sea cucumber,
collagen stabilization technology. The
book finishes with the authentication of
sea cucumber types and origin, quality
standards, product quality control systems
and food safety requirements..
■ در این کتاب چه
میخوانیم:
Diversity
Distribution and Biology of Sea Cucumber
Nutritional Components of Sea Cucumber and
the Biochemical Characteristics of
Autolytic Enzymes
The Functional Components of Sea Cucumber
and their Nutritional and Biological
Activities
Historical Review
The Pretreatment Technology of Raw Sea
Cucumber and New Processing Technology of
Salted Sea Cucumber
The New Processing Technology of Dried Sea
Cucumber Products
ReadytoEat Sea Cucumber Products and
Collagen Stabilization Technology
The Extraction Separation Technology and
New Product Development of Sulfated
Polysaccharides from Sea Cucumber
The Extraction Separation Technology and
New Product Development of Functional
Lipids from Sea Cucumber
The Extraction Separation Technology and
New Product Development of Collagen
Peptides from Sea Cucumber
The Quality Management Systems and
Standards of Sea Cucumber Products
Food Safety Issues and Regulatory
Requirements of Sea Cucumber Products and
Their Internationa
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