Advances in Sea Cucumber Processing Technology and Product Development
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 fun...
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| Format: | Elektroniczne E-book |
| Język: | angielski |
| Wydane: |
Cham :
Springer International Publishing : Imprint: Springer,
2023.
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| Wydanie: | 1st ed. 2023. |
| Seria: | Advances in Marine Bioprocesses and Bioproducts,
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| Hasła przedmiotowe: | |
| Dostęp online: | https://doi.org/10.1007/978-3-031-16512-2 |
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Spis treści:
- 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
- Traditional Processing Technologies and Products of Sea Cucumber: 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
- Ready-to-Eat 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 Internationalization.