000			03411nam a2200409 i 4500
005			20250930141304.0
008			160405s20152015flua b 001 0 eng
020			_a9781466595828 _qhardback _cRM705.50
039		9	_a201609021540 _bfadza _c201608091033 _dasrul _c201608041440 _dbaiti _c201607191057 _drasyilla _y04-05-2016 _zrasyilla
040			_aDLC _beng _cDLC _erda _dDLC _dUKM _erda
090			_aTX385.S434
090			_aTX385 _b.S434
090			_aTX385 _b.S438 2015 9
245	0	0	_aSeafood science : _badvances in chemistry, technology, and applications / _ceditor, Se-Kwon Kim, Department of Marine-bio Convergence science specialized Graduate School of Convergence Science and Technology Pukyong National University Pusan, Republic of Korea.
264		1	_aBoca Raton : _bCRC Press/Taylor & Francis, _c[2015].
264		4	_c©2015.
300			_aviii, 597 pages : _billustrations (some color) ; _c24 cm.
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
520			_a'Preface Seafood is simply'food from the sea'. It comes in various forms and is used as food for human beings. Seafood predominantly includes fish, crustaceans, mollusks and seaweeds. It is one of the important sources of protein and nutrients for human health. This book contains a total 21 chapters. Chapter 1 provides a general introduction to the topics covered in this book and also the seafood production statistics around the globe. Chapter 2, 4 and 7 give information related to seafood processing methods such as fermentation, cooking, and MALDI-TOF for the seafood production and safety assessment. Chapter 5, 6, 8 and 10 cover fish protein and fish oil. Chapter 11 deals about chitosan as bio based nanocomposites in seafood industry and aquaculture. Chapter 14, 15 and 16 deal with seaweed production and their applications. Chapter 17 and 18 cover the biological application of seafood in food industry. Chapter 19 and 21 describe the health benefit value and discuss health risk of seafood. Overall, this book provides details about seafood (fish, crustaceans, mollusks and seaweed) processing methods, biological applications, health benefits and health risk. These contributions will form essential reading for seafood scientists and can serve as instructional course for students. I am grateful to all the authors who have provided the state-of-art contributions in the field of seafood. Their relentless effort was the result of scientific attitude, drawn from the past history in this field. Busan, South Korea Prof. Se-Kwon Kim'-- _cProvided by publisher.
650		0	_aSeafood.
650		0	_aFood _xComposition.
650		0	_aFishery processing. _962935
650		0	_aFisheries.
700	1		_aKim, Se-Kwon., _eeditor.
907			_a.b16301468 _b2019-11-12 _c2019-11-12
942			_c01 _n0 _kTX385.S434
914			_avtls003603515
990			_abety
991			_aFakulti Sains dan Teknologi
991			_aProgram Sains Pemakanan,Pusat Pengajian Sains Jagaan Kesihatan,FSK,KKL
998			_ad _at _b2016-05-04 _cm _da _feng _gflu _y0 _z.b16301468
999			_c607702 _d607702