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![Surimi and surimi seafood](https://infodoc.agroparistech.fr/img_cache/pmb_agroparistech_record_167209.webp)
Titre : |
Surimi and surimi seafood
|
Auteur(s) : | Jae W. Park, Éditeur scientifique |
Type de document : | Livre |
Sujets : | POISSON ; SURIMI ; HACCP ; PROTEINE ; CONGELATION ; TEXTURE ; RHEOLOGIE ; PROPRIETE OPTIQUE ; FABRICATION ; PASTEURISATION ; STABILISATION ; PROTEOLYSE ; TRAITEMENT DES EAUX USEES ; MARCHE ; GELIFICATION ; FLAVEUR ; COLORANT ; ANALYSE ORGANOLEPTIQUE ; SOUS PRODUIT ; NETTOYAGE ; SANTE ; NUTRITION ; COLORIMETRIE |
Résumé : |
Originating in Japan in the twelfth century, surimi is refined fish myofibrillar proteins produced through various processes. The development of the surimi product crabstick in Japan in the 1970s played a major role in globalizing surimi and expanding surimi seafood consumption to the United States, Europe, and Russia. Commercial surimi production has also changed significantly. Surimi and Surimi Seafood, Third Edition covers the resources, production, technology, and nutrition of surimi and surimi seafood. Like the previous editions, this reference serves as a global surimi and surimi seafood industry guide.
Originating in Japan in the twelfth century, surimi is refined fish myofibrillar proteins produced through various processes. The development of the surimi product crabstick in Japan in the 1970s played a major role in globalizing surimi and expanding surimi seafood consumption to the United States, Europe, and Russia. Commercial surimi production has also changed significantly. Surimi and Surimi Seafood, Third Edition covers the resources, production, technology, and nutrition of surimi and surimi seafood. Like the previous editions, this reference serves as a global surimi and surimi seafood industry guide.
|
Editeur(s) : | Boca Raton : CRC Press |
Date de publication : | 2014 |
Collection : | Food science and technology |
Format : | 1 vol. (XIV-652 p.) / ill., couv. ill. en coul. / 26 cm |
Note(s) : |
Bibliogr. Index. Annexes |
Table des matières : |
Section I: Surimi and Fish Proteins
Section I: Surimi and Fish Proteins |
Langue(s) : | Anglais |
Identifiant : | 978-1-4398-9857-4 |
Lien vers la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=167209 |
Exemplaires (1)
Localisation | Emplacement | Pôle | Section | Cote | Support | Disponibilité |
---|---|---|---|---|---|---|
Palaiseau | Vert | TU Aliments - Cosmétiques - Biomatériaux | TU4.11 PAR | Papier | Empruntable Disponible |