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Advances in sea cucumber processing ...

Xue, Changhu.

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Advances in sea cucumber processing technology and product development

Record Type:	Electronic resources : Monograph/item
Title/Author:	Advances in sea cucumber processing technology and product development/ edited by Changhu Xue.
other author:	Xue, Changhu.
Published:	Cham :Springer International Publishing : : 2023.,
Description:	vi, 364 p. :ill., digital ;24 cm.
[NT 15003449]:	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.
Contained By:	Springer Nature eBook
Subject:	Sea cucumbers - Cultures and culture media. -
Online resource:	https://doi.org/10.1007/978-3-031-16512-2
ISBN:	9783031165122

Advances in sea cucumber processing technology and product development
Advances in sea cucumber processing technology and product development[electronic resource] /edited by Changhu Xue. - Cham :Springer International Publishing :2023. - vi, 364 p. :ill., digital ;24 cm. - Advances in marine bioprocesses and bioproducts,2731-443X. - Advances in marine bioprocesses and bioproducts..

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.

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 functional components. Therefore, sea cucumbers have important nutritional and medicinal value. Growing awareness of these health benefits has promoted growth in marine aquaculture and processing technologies for the development of sea cucumber products for many applications.Novel perspectives of nutritional functions and processing technologies of sea cucumbers are defined in this book. The chemical structure and nutritional function of sea cucumbers are systematically reviewed. These include the functional/nutritional components, the endogenous enzymatic properties related to processing efficiency and product quality, and the efficient preparation technology of functional components. The traditional processing technology is presented as the background context to highlight the advances in new processing technologies including low-temperature cooking technology based on controllable negative pressure system, heat pump-hot-blast air combined drying technology, microwave sterilization of instant sea cucumber, collagen stabilization technology. The book finishes with the authentication of sea cucumber types and origin, quality standards, product quality control systems and food safety requirements.

ISBN: 9783031165122

Standard No.: 10.1007/978-3-031-16512-2doiSubjects--Topical Terms:

3625097
Sea cucumbers
--Cultures and culture media.

LC Class. No.: QL384.H7 / A38 2023

Dewey Class. No.: 664.94

Advances in sea cucumber processing technology and product development
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300 $a vi, 364 p. : $b ill., digital ; $c 24 cm.
490 1 $a Advances in marine bioprocesses and bioproducts, $x 2731-443X
505 0 $a 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.
520 $a 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 functional components. Therefore, sea cucumbers have important nutritional and medicinal value. Growing awareness of these health benefits has promoted growth in marine aquaculture and processing technologies for the development of sea cucumber products for many applications.Novel perspectives of nutritional functions and processing technologies of sea cucumbers are defined in this book. The chemical structure and nutritional function of sea cucumbers are systematically reviewed. These include the functional/nutritional components, the endogenous enzymatic properties related to processing efficiency and product quality, and the efficient preparation technology of functional components. The traditional processing technology is presented as the background context to highlight the advances in new processing technologies including low-temperature cooking technology based on controllable negative pressure system, heat pump-hot-blast air combined drying technology, microwave sterilization of instant sea cucumber, collagen stabilization technology. The book finishes with the authentication of sea cucumber types and origin, quality standards, product quality control systems and food safety requirements.
650 0 $a Sea cucumbers $x Cultures and culture media. $3 3625097
650 0 $a Fishery processing. $3 916470
650 0 $a Fishery products. $3 872828
650 0 $a Food industry and trade. $3 522277
650 0 $a Food $x Analysis. $3 564346
650 1 4 $a Freshwater and Marine Ecology. $3 3531314
650 2 4 $a Animal Biotechnology. $3 3531313
650 2 4 $a Biooceanography. $3 3531352
650 2 4 $a Food Engineering. $3 3591606
700 1 $a Xue, Changhu. $3 3625095
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773 0 $t Springer Nature eBook
830 0 $a Advances in marine bioprocesses and bioproducts. $3 3625096
856 4 0 $u https://doi.org/10.1007/978-3-031-16512-2
950 $a Biomedical and Life Sciences (SpringerNature-11642)