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El. knyga: Seafood Enzymes: Utilization and Influence on Postharvest Seafood Quality

(University of California, Davis, United States),
  • Formatas: 696 pages
  • Serija: Food Science and Technology
  • Išleidimo metai: 25-Feb-2000
  • Leidėjas: CRC Press Inc
  • Kalba: eng
  • ISBN-13: 9781482289916
Kitos knygos pagal šią temą:
Seafood Enzymes: Utilization and Influence on Postharvest Seafood QualityDidesnis paveikslėlis
  • Formatas: 696 pages
  • Serija: Food Science and Technology
  • Išleidimo metai: 25-Feb-2000
  • Leidėjas: CRC Press Inc
  • Kalba: eng
  • ISBN-13: 9781482289916
Kitos knygos pagal šią temą:

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There are two main reasons to study enzymes from aquatic animals. First is that, though many of the enzymes are also found in terrestrial life forms, they may exhibit vastly different properties with respect to stability, temperature optimum, secondary substrate, and other features because of adaptation to organisms living in various habitat conditions. The other reason is that seafood spoils as quickly when it is microbially sterile as when not, indicating that the spoilage is due to action of native enzymes rather than outside pathogens, and food scientists need to take that into account when attempting to protect seafood quality. Contributors from many of the seafaring nations discuss the different between seafood enzymes and others, a number of specific enzymes, their role in food quality, controlling enzyme activity in seafoods, and industrial applications of the enzymes. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Recenzijos

"This wide-ranging book covers a myriad of topics on how enzymes are important to improve uses of seafood raw materials. . ..These 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. The goal must be achieved consistent with responsible use of a resource which we have a strong obligation to use wisely so future generations may also enjoy its benefits. " ---Herbert O. Hultin, Department of Food Science Marine Foods Laboratory, University of Massachusetts, Amherst ". . .very comprehensive coverage.... . . .highly recommended to university, research and technical libraries, as a valuable addition to the collections of researchers in the field of seafood enzymes, for teaching purposes and to all research laboratories and institutions whose business relates to the properties of seafood." ---Journal of Food Biochemistry "...this excellent book brings together the current knowledge about the enzymes of seafoods ...an enormously valuable source of reference and interpretation for material that is otherwise scattered throughout the literature in journals or proceedings. It also provides insights into future directions for research and application of enzymes and is stimulating and thought provoking. ...highly recommended. " ---Journal of Food Biochemistry

Foreword iii Herbert O. Hultin Preface vii Contributors xv Part I. Introduction Seafood Enzymes: The Role of Adaptation and Other Intraspecific Factors 1(36) Norman F. Haard Part II. Enzymes Nucleotide-Degrading Enzymes 37(32) Tom Gill Myosin ATPase 69(22) Yoshihiro Ochiai Chau-Jen Chow Phospholipases 91(30) Clara Lopez-Amaya Alejandro G. Marangoni Lipases 121(26) Clara Lopez-Amaya Alejandro G. Marangoni Transglutaminases in Seafood Processing 147(20) Isaac N. A. Ashie Tyre C. Lanier TMAO-Degrading Enzymes 167(24) Carmen G. Sotelo Hartmut Rehbein Digestive Proteinases from Marine Animals 191(24) Benjamin K. Simpson Trypsin Isozymes: Development, Digestion, and Structure 215(56) Krisna Rungruangsak Torrissen Rune Male Polyphenoloxidase 271(46) Jeongmok Kim M. R. Marshall Cheng-i Wei Lipoxygenases 317(20) Bonnie Sun Pan Jen-Min Kuo Part III. Enzymes and Seafood Quality Enzymes and Enzyme Products as Quality Indices 337(28) K. Gopakumar Enzymes and Flavor Biogenesis in Fish 365(20) Keith R. Cadwallader Enzymes and Seaweed Flavor 385(26) Taichiro Fujimura Tetsuo Kawai Enzymes and Their Effects on Seafood Texture 411(40) Shann-Tzong Jiang Part IV. Control of Enzyme Activity in Seafoods Endogenous Enzyme Activity and Seafood Quality: Influence of Chilling, Freezing, and Other Environmental Factors 451(38) Zdzistaw E. Sikorski Edward Kotakowski Chemical Treatments to Control Enzymes in Fishery Products 489(16) Marilyn Erickson Endogenous Enzymes in Antarctic Krill: Control of Activity During Storage and Utilization 505(26) Edward Kotakowski Zdzistaw E. Sikorski Use of Protease Inhibitors in Seafood Products 531(18) Fernando Luis Garcia-Carreno Patricia Hernandez-Cortes Influence of High-Pressure Processing on Enzymes in Fish 549(22) Isaac N. A. Ashie Tyre C. Lanier Part V. Industrial Application of Enzymes Applications of Fish and Shellfish Enzymes in Food and Feed Products 571(48) Manuel Diaz Lopez Fernando Luis Garcia-Carreno Uses of Enzymes from Marine Organisms 619(22) Asbjorn Gildberg Benjamin K. Simpson Norman F. Haard Recovery of Enzymes from Seafood-Processing Wastes 641(24) Haejung An Wonnop Visessanguan Index 665
Haard, Norman F.; Simpson, Benjamin K.
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