Published February 25, 2000
by CRC .
Written in English
|The Physical Object|
|Number of Pages||696|
Seafood Enzymes: Utilization and Influence on Postharvest Seafood Quality - CRC Press Book "Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by. Enzymatic Reactions in the Energy Metabolism of Seafood. Enzymatic Degradation of Trimethylamine‐N‐Oxide Postmortem Proteolysis in Fresh Fish. Postmortem Hydrolysis of Lipids in Seafood during Frozen and Cold Storage. Endogenous Enzymatic Reactions during the Processing of Seafood. Technological Applications of Enzymes from Seafood. enzymatic reactions in the energy metabolism of seafood. enzymatic degradation of trimethylamine‐oxide. postmortem proteolysis in fresh fish. postmortem hydrolysis of lipids in seafood during frozen and cold storage. endogenous enzymatic reactions during the processing of seafood. technological applications of enzymes from seafood. The seafood enzymes are also used in many other foods including dairy technology, meat tenderizing, feed products, and the enzymatic clarification of fruit juice. Seafood Enzymes in Dairy Technology. The major consumers of seafood enzymes are the dairy product processing cyrusofficial.com by: 3.
Reviews "This wide-ranging book covers a myriad of topics on how enzymes are important to improve uses of seafood raw materialsThese discussions of the special roles of seafood enzymes in post mortem fish metabolism and the quality changes they effect are critical pieces of knowledge in achieving the goal of obtaining maximum value from the species available. Enzymes are now used in all growth stages of all farm animals, including poultry, ruminants, monogastric animals (pigs), and in aquaculture. The largest enzymes by volume and value include phytases, xylanases, cellulase complexes as well as proteases, and less so amylases, lipases, and ligninases. This book is organised into five parts. Part 1 is the introduction discussing how the properties of enzymes from aquatic organisms are related to inter- and intraspecific factors. Part 2 reviews specific enzymes or enzyme groups that are known to be important to the seafood techno-logist and have been studied in recent years, Part 3 delves into. "This wide-ranging book covers a myriad of topics on how enzymes are important to improve uses of seafood raw materialsThese discussions of the special roles of seafood enzymes in post mortem fish metabolism and the quality changes they effect are critical pieces of knowledge in achieving the goal of obtaining maximum value from the species available.
Enzymes have been used for the production and processing of fish and seafood for several centuries in an empirical manner. In recent decades a growing trend towards a rational and controlled. Jun 11, · The Enzyme Factor [Hiromi Shinya MD] on cyrusofficial.com *FREE* shipping on qualifying offers. In The Enzyme Factor, Dr. Hiromi Shinya presents his research, grounded in his 45 years of medical practice in the United States and Japan. This research supports the idea of a miracle enzyme out of which all the enzymes the body needs are produced. He suggests cancer and other diseases occur /5(). Search the world's most comprehensive index of full-text books. My library. The seafood processing industry produces a large amount of by-products that usually consist of bioactive materials such as proteins, enzymes, fatty acids, and biopolymers. These by-products are often underutilized or wasted, even though they have been shown to have biotechnological, nutritional.