000			03875nam a2200349 i 4500
999			_c398952 _d398952
001			398952
003			ES-MaUEC
005			20240316181250.0
006			a|||| o|||| 00| 0
007			cr nn 008mamaa
008			221218s2023 sz | o |||| 0|eng d
020			_a9783031165122
024	7		_a10.1007/978-3-031-16512-2 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aQL365.363 _b2023 EB
245	0	0	_aAdvances in Sea Cucumber Processing Technology and Product Development _cedited by Changhu Xue
250			_a1st ed. 2023
264		1	_aCham _bSpringer International Publishing _c2023
300			_a1 recurso en línea
336			_atexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
490	0		_aAdvances in Marine Bioprocesses and Bioproducts _x2731-443X
505	0		_aDiversity, Distribution, and Biology of Sea Cucumber -- Nutritional Components of Sea Cucumber and the Biochemical Characteristics of Autolytic Enzymes -- The Functional Components of Sea Cucumber and their Nutritional and Biological Activities -- Traditional Processing Technologies and Products of Sea Cucumber: Historical Review -- The Pretreatment Technology of Raw Sea Cucumber and New Processing Technology of Salted Sea Cucumber -- The New Processing Technology of Dried Sea Cucumber Products -- Ready-to-Eat Sea Cucumber Products and Collagen Stabilization Technology -- The Extraction, Separation Technology and New Product Development of Sulfated Polysaccharides from Sea Cucumber -- The Extraction, Separation Technology and New Product Development of Functional Lipids from Sea Cucumber -- The Extraction, Separation Technology and New Product Development of Collagen Peptides from Sea Cucumber -- The Quality Management Systems and Standards of Sea Cucumber Products -- Food Safety Issues and Regulatory Requirements of Sea Cucumber Products and Their Internationalization.
520			_aSea 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 negative pressure system, heat pump-hot-blast air combined drying technology, microwave sterilization of instant sea cucumber, collagen stabilization technology. The book finishes with the authentication of sea cucumber types and origin, quality standards, product quality control systems and food safety requirements.
988			_aSpringer_BiomedLife_2023
650		7	_2embne _9667718 _aInvertebrados marinos
650		7	_2embne _9171146 _aAlimentos _xAnálisis
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-031-16512-2 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_b03/2024 _dz _eb _zSI