Fish Roe: Biochemistry, Products, and Safety
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| Publisher | Academic Press; 1st edition |
| ISBN 13 | 9780128198933 |
| ISBN 10 | 0128198931 |
| Author | Alaa El-Din A. (Aladin) Bekhit PhD |
| Language | English |
| Book Description | Provides comprehensive coverage of the components available in fish roe and highlights their biological and nutritional effects as well as their sensory and safety attributes.Fish Roe: Biochemistry, Products, and Safety describes various components available in fish roe and introduces their biological and nutritional effects. In addition to addressing biological and nutritional effects, this book also explores fish roe products and their safety while also providing coverage of the bioactives that are naturally available in fish roe or generated during processing, thereby outlining the maximum benefits that can be obtained from this natural resource. Beginning with the introduction of fish roe production procedures worldwide, this book further explores the processing of traditional fish roe products from Europe, Asia, and the Middle East, where fish roe is frequently consumed. This book also discusses the sensory and safety attributes of fish roe and will be a comprehensive reference for food scientists, chemists, food process engineers, developers, researchers, and students in the field of seafood science. |
| About the Author | Dr. Alaa El-Din Bekhit is Associate Professor at the Food Science Department, University of Otago, New Zealand. He obtained his PhD in biochemistry from Lincoln University, New Zealand. He has 30 years of experience in biochemistry and food process engineering. His research focuses on understanding the composition, biochemistry, functionality, and potential applications of proteins from fish coproducts. He has conducted research on fish quality and processing of fish and fish coproducts in the UK, Egypt, and New Zealand. |
| Publication Date | 12 August 2022 |
| Number of Pages | 430 pages |
Fish Roe: Biochemistry, Products, and Safety
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