Fish Roe: Biochemistry, Products, and Safety - Softcover

Über die Autorin bzw. den Autor

Alaa El-Din A. Bekhit, PhD, has earned his PhD in biochemistry from Lincoln University, New Zealand in 2004. He obtained his MSc in food process engineering from the University of Reading, United Kingdom in 1994. Dr. Bekhit is a Professor at the Food Science Department, University of Otago, New Zealand. He also holds an honorary distinguished professor post at the Food Science and Pharmacy College, Xinjiang Agricultural University, and the Chinese Academy of Agricultural Sciences (CAAS), along with honorary associate professor in the College of Food and Agricultural Sciences, King Saud University, Kingdom of Saudi and adjunct associate professor in the Faculty of Agriculture and Life Sciences, Lincoln University, New Zealand. He has been active in studying different aspects of foods, including packaging, for more than 30 years. He has published more than 230 research papers, 80 review articles, 72 book chapters and 06 books.

Von der hinteren Coverseite

Fish Roe: Biochemistry, Products, and Safety provides coverage of the components available in fish roe and highlights their biological and nutritional effects. In addition to addressing biological and nutritional effects, this book also explores fish roe products and their safety while also providing coverage of the bioactives that are naturally available in fish roe or generated during processing, thereby outlining the maximum benefits that can be obtained from this natural resource.

Fish Roe: Biochemistry, Products, and Safety explores the processing of traditional fish roe products from Europe, Asia, and the Middle East, where fish roe is traditionally consumed. Sensory and safety attributes of fish roe are also explored.

A dedicated reference on its topic, Fish Roe: Biochemistry, Products, and Safety, will be a welcome resource to product and process developers, food scientists, chemists, food process engineers, researchers and students in the field of seafood science