Seafood Science: Advances in Chemistry, Technology and Applications

Seafood Science: Advances in Chemistry, Technology and Applications

Seafood Science: Advances in Chemistry, Technology and Applications provides an overview of current developments in seafood science, focusing on the chemistry, processing, production, and applications of marine food resources. The book examines fish, seaweed, crustaceans, and other marine species, covering methods for their production and processing as well as their nutritional and health benefits. It also addresses potential health risks associated with seafood consumption, making it a useful reference for understanding the scientific and technological aspects of seafood.

Key Features

• Covers recent advances in seafood science
• Explores the chemistry and composition of seafood
• Discusses seafood production and processing technologies
• Covers fish, seaweed, crustaceans, and other marine species
• Examines methods for isolation and extraction of seafood components
• Highlights the nutritional and health benefits of seafood
• Discusses potential health risks associated with seafood consumption
• Explores current technological and industrial applications
• Provides insights into modern seafood research and methodologies
• Useful for professionals and students in food science, fisheries, marine science, aquaculture, nutrition, and biotechnology