Understanding the Functional, Flavor, and Nutritional Properties of Blue Foods, Volume 119 provides a holistic and in-depth examination of blue foods, moving beyond basic nutrition to explore their multifaceted roles. Chapters in this new release include Red seaweed Palmaria palmata: A sustainable protein source for the future, Nutritional and Functional Bioactive Compounds in Fish, Fermented fish: A Deep Dive into Tradition, Innovation, ad Health Benefits, Phlorotannins from marine algae, Shrimp: Nutrition, Preservation and Processing, Nutritional , Flavor and Functional Properties of Golden Pomfret, Fish by-products: Functional properties, health attributes, and challenges, and much more.
Additional chapters cover Exploring the Flavor Profiles of Blue Foods: Mechanistic Insights, Factor Analysis, and Assessment Strategies, and Non-thermal processing of fish: Evolution of flavor, physico-chemical properties, and bioactivities. By integrating perspectives from food science, nutrition, gastronomy, and sustainability, this volume positions blue foods as essential components of future food systems, offering scientific insights for their valorization and innovative application.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Advisory Board - p. iii 6. Copyright - p. iv 7. Contributors - p. xiii 8. Chapter One: Red seaweed Palmaria palmata: A sustainable protein source for the future - p. 1 9. Chapter Two: Nutritional and functional bioactive compounds in fish - p. 55 10. Chapter Three: Fermented fish: A deep dive into tradition, innovation, and health benefits - p. 93 11. Chapter Four: Phlorotannins from marine algae: Structural diversity, biological activities, and industrial applications - p. 151 12. Chapter Five: Shrimp: Nutrition, preservation and processing - p. 195 13. Chapter Six: Nutritional, flavor and functional properties of golden pompano - p. 233 14. Chapter Seven: Fish by-products: Functional properties, health attributes, and challenges - p. 279 15. Chapter Eight: Exploring the flavor profiles of blue foods: Mechanistic insights, factor analysis, and assessment strategies - p. 341 16. Chapter Nine: Non-thermal processing of fish: Evolution of flavor, physico-chemical properties, and bioactivities - p. 383
Understanding the Functional, Flavor, and Nutritional Properties of Blue Foods, Volume 119 provides a holistic and in-depth examination of blue foods, moving beyond basic nutrition to explore their multifaceted roles. Chapters in this new release include Red seaweed Palmaria palmata: A sustainable protein source for the future, Nutritional and Functional Bioactive Compounds in Fish, Fermented fish: A Deep Dive into Tradition, Innovation, ad Health Benefits, Phlorotannins from marine algae, Shrimp: Nutrition, Preservation and Processing, Nutritional , Flavor and Functional Properties of Golden Pomfret, Fish by-products: Functional properties, health attributes, and challenges, and much more.
Additional chapters cover Exploring the Flavor Profiles of Blue Foods: Mechanistic Insights, Factor Analysis, and Assessment Strategies, and Non-thermal processing of fish: Evolution of flavor, physico-chemical properties, and bioactivities. By integrating perspectives from food science, nutrition, gastronomy, and sustainability, this volume positions blue foods as essential components of future food systems, offering scientific insights for their valorization and innovative application.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Advisory Board - p. iii 6. Copyright - p. iv 7. Contributors - p. xiii 8. Chapter One: Red seaweed Palmaria palmata: A sustainable protein source for the future - p. 1 9. Chapter Two: Nutritional and functional bioactive compounds in fish - p. 55 10. Chapter Three: Fermented fish: A deep dive into tradition, innovation, and health benefits - p. 93 11. Chapter Four: Phlorotannins from marine algae: Structural diversity, biological activities, and industrial applications - p. 151 12. Chapter Five: Shrimp: Nutrition, preservation and processing - p. 195 13. Chapter Six: Nutritional, flavor and functional properties of golden pompano - p. 233 14. Chapter Seven: Fish by-products: Functional properties, health attributes, and challenges - p. 279 15. Chapter Eight: Exploring the flavor profiles of blue foods: Mechanistic insights, factor analysis, and assessment strategies - p. 341 16. Chapter Nine: Non-thermal processing of fish: Evolution of flavor, physico-chemical properties, and bioactivities - p. 383
