語系:
繁體中文
English
說明(常見問題)
回圖書館首頁
手機版館藏查詢
登入
回首頁
切換:
標籤
|
MARC模式
|
ISBD
Advances in sea cucumber processing ...
~
Xue, Changhu.
FindBook
Google Book
Amazon
博客來
Advances in sea cucumber processing technology and product development
紀錄類型:
書目-電子資源 : Monograph/item
正題名/作者:
Advances in sea cucumber processing technology and product development/ edited by Changhu Xue.
其他作者:
Xue, Changhu.
出版者:
Cham :Springer International Publishing : : 2023.,
面頁冊數:
vi, 364 p. :ill., digital ;24 cm.
內容註:
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
標題:
Sea cucumbers - Cultures and culture media. -
電子資源:
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
LDR
:03679nmm a2200337 a 4500
001
2313975
003
DE-He213
005
20221219010911.0
006
m d
007
cr nn 008mamaa
008
230902s2023 sz s 0 eng d
020
$a
9783031165122
$q
(electronic bk.)
020
$a
9783031165115
$q
(paper)
024
7
$a
10.1007/978-3-031-16512-2
$2
doi
035
$a
978-3-031-16512-2
040
$a
GP
$c
GP
041
0
$a
eng
050
4
$a
QL384.H7
$b
A38 2023
072
7
$a
PSAF
$2
bicssc
072
7
$a
SCI020000
$2
bisacsh
072
7
$a
PSAF
$2
thema
082
0 4
$a
664.94
$2
23
090
$a
QL384.H7
$b
A244 2023
245
0 0
$a
Advances in sea cucumber processing technology and product development
$h
[electronic resource] /
$c
edited by Changhu Xue.
260
$a
Cham :
$b
Springer International Publishing :
$b
Imprint: Springer,
$c
2023.
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
710
2
$a
SpringerLink (Online service)
$3
836513
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)
筆 0 讀者評論
館藏地:
全部
電子資源
出版年:
卷號:
館藏
1 筆 • 頁數 1 •
1
條碼號
典藏地名稱
館藏流通類別
資料類型
索書號
使用類型
借閱狀態
預約狀態
備註欄
附件
W9450225
電子資源
11.線上閱覽_V
電子書
EB QL384.H7 A38 2023
一般使用(Normal)
在架
0
1 筆 • 頁數 1 •
1
多媒體
評論
新增評論
分享你的心得
Export
取書館
處理中
...
變更密碼
登入