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Advances in Sea Cucumber Processing Technology and Product Development by Changhu Xue is a nonfiction available to read on EtoBox.

What is Advances in Sea Cucumber Processing Technology and Product Development about?

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 neg

Who reads Advances in Sea Cucumber Processing Technology and Product Development?

Author

Changhu Xue

Publisher

Springer International Publishing : Imprint: Springer

Published

2023

Language

EN

ISBN

9783031165122

Category

nonfiction

Subjects

Technology, Science, Engineering