This must-have resource focuses on marine food composition as it relates to nutrition. Filled with illustrations and graphs, it describes the biological and technical factors which effect the availability and quality of seafood resources and provides information on the biochemical changes, functional properties, contents, and biological value of the main components of the major marine food organisms. It presents the yield of edible parts for the different species and the applied procedures of processing and culinary preparation. This volume is intended for the general reader who is interested...

Chemical and Functional Properties of Food Proteins provides comprehensive coverage of both the basic science and applications of proteins in food structures. Emphasizing structure-function relationships, it describes the chemical, functional, and nutritive properties of food proteins. It also covers the modification of proteins in foods during storage and processing as well as the effects of applied conditions in food processing on the biochemical and chemical reactions in food proteins and on food product quality.