Advances in Sea Cucumber Processing Technology and Product Development [E-Book] / edited by Changhu Xue.
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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Full text |
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Personal Name(s): | Xue, Changhu, editor |
Edition: |
1st edition 2023. |
Imprint: |
Cham :
Springer,
2023
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Physical Description: |
VI, 364 pages 1 illustration (online resource) |
Note: |
englisch |
ISBN: |
9783031165122 |
DOI: |
10.1007/978-3-031-16512-2 |
Series Title: |
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Advances in Marine Bioprocesses and Bioproducts
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Subject (LOC): |
- 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.