دانش غذاهای دریایی ۲۰۱۴
Seafood Science 2014

1. Front Cover

2. Contents

3. Preface

1. Introduction to Seafood Science

2. Fermentation of Seaweeds and its Applications

3. Recent Advantages of Seafood Cooking Methods based on Nutritional Quality and Health Benefits

4. Oil Tannage for Chamois Leather

5. Fish Protein Coating to Enhance the Shelf Life of Fishery Products

6. Recovery of Fish Protein using pH Shift Processing

7. Usage of MALDI-TOF Mass Spectrometry in Sea Food Safety Assessment

8. Production and Application of Microbial Transglutaminase to Improve Gelling Capabilities of Some Indonesian Minced Fish

9. Lactic Acid Bacteria in Seafood Products: Current Trends and Future Perspectives

10. Feeding Trial of Red Sea Bream with Dioxin Reduced Fish Oil

11. Chitosan as Bio-based Nanocomposite in Seafood Industry and Aquaculture

12. Recent Developments in Quality Evaluation, Optimization and Traceability System in Shrimp Supply Chain

13. Anti-aging & Immunoenhancing Properties of Marine Bioactive Compounds

14. Arsenic in Seaweed: Presence, Bioavailability and Speciation

15. Application of Bacterial Fermentation in Edible Brown Algae

16. Production, Handling and Processing of Seaweeds in Indonesia

17. Food Applications of By-Products From the Sea

18. Mining Products from Shrimp Processing Waste and Their Biological Activities

19. Selenium-Health Benefi t Values as Seafood Safety Criteria

20. Role of Bacteria in Seafood Products

21. Health Risks Associated with Seafood

25. About the Editor

26. Color Plate Section