Titlebook: Advances in Sea Cucumber Processing Technology and Product Development; Changhu Xue Book 2023 The Editor(s) (if applicable) and The Author

Heel-Spur

書目名稱Advances in Sea Cucumber Processing Technology and Product Development影響因子(影響力)




書目名稱Advances in Sea Cucumber Processing Technology and Product Development影響因子(影響力)學科排名




書目名稱Advances in Sea Cucumber Processing Technology and Product Development網絡公開度




書目名稱Advances in Sea Cucumber Processing Technology and Product Development網絡公開度學科排名




書目名稱Advances in Sea Cucumber Processing Technology and Product Development被引頻次




書目名稱Advances in Sea Cucumber Processing Technology and Product Development被引頻次學科排名




書目名稱Advances in Sea Cucumber Processing Technology and Product Development年度引用




書目名稱Advances in Sea Cucumber Processing Technology and Product Development年度引用學科排名




書目名稱Advances in Sea Cucumber Processing Technology and Product Development讀者反饋




書目名稱Advances in Sea Cucumber Processing Technology and Product Development讀者反饋學科排名

AORTA

自負的人

https://doi.org/10.1007/978-3-031-16512-2Alternative Food Source; Blue Food Source; Echinodermata; Food Processing Technology; Marine Aquaculture

Cerumen

978-3-031-16514-6The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl

Rinne-Test

Computational Science – ICCS 2018er the world. Most sea cucumbers are inedible, whereas only about 40 species are edible. This requires consumers and trade managers to distinguish based on their knowledge of sea cucumber species. The fishery and trade of sea cucumber cover more than 70 countries and regions in the world. Sea cucumb

催眠藥

雀斑

Genaro Peque Jr.,Junji Urata,Takamasa Iryoical regulatory functions. The nutritional efficacy and bioactivity of sea cucumber are related to the special structure of the nutrients and non-nutrient bioactive substances, also called “bioactive food components.” The main bioactive food components in sea cucumbers include proteins (collagens),

negotiable

褪色

Svetlana Chuprina,Igor Postanogovludes cleaning, slaughtering, and eviscerating, which is not only the first step of processing but also a key to ensuring the quality of the sea cucumber in subsequent processing. The cooking process denatures proteins, inactivates enzymes, and dehydrates the sea cucumber. The salting process furthe

infelicitous

Cédrick Bamba Nsimba,Alexandre L. M. Levadantage makes dried sea cucumbers occupy a dominant position with consumer goods. In order to avoid the decomposition of sea cucumbers by the action of the autolytic enzyme, the sea cucumber usually requires preprocessing before drying, using processes such as water boiling, brine boiling, salting, ul