[PDF.10ko] Maximising the Value of Marine By-Products (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Maximising the Value of Marine By-Products (Woodhead Publishing Series in Food Science, Technology and Nutrition)

[PDF.qi92] Maximising the Value of Marine By-Products (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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 | #14899270 in Books |  2006-12-14 | Original language:English | PDF # 1 |  9.44 x1.81 x6.42l,2.09 | File type: PDF | 560 pages

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||About the Author|Professor Fereidoon Shahidi is a University Research Professor at the Memorial University of Newfoundland, Canada. He is highly respected for his research in such areas as marine products and functional foods.

Despite declining stocks, a major portion of the harvest of fish and marine invertebrates is discarded or used for the production of low value fish meal and fish oil. Marine by-products, though, contain valuable protein and lipid fractions as well as vitamins, minerals and other bioactive compounds which are beneficial to human health. Devising strategies for the full utilization of the catch and processing of discards for production of novel products is therefore a matt...

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