Fish in Nutrition
by Felix, S & Stephen, Nimish Mol & S Bala Sundari
ISBN: 9789354612497
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Imprint : DAYA
Year : 2022
Price : Rs. 3395.00
Biblio : 2018, xiv+82p., figs., tbls., 25cm
Author Profile
Nimish Mol Stephen is currently working as Assistant Professor in Tamil Nadu Dr. J Jeyalalithaa Fisheries University, Ponneri at the Department of Fish Processing Technology. After having Masters degree in Fisheries Science from Fisheries College and Research Institute, Thoothukudi, she was awarded a Japanese Govt. Scholarship (Monbukagakusho scholarship) to do higher research. She was a Research scholar in the Laboratory of Bio functional Material Chemistry, Hokkaido University, Japan from 2007
About The Book
The present book entitled "Fish in Nutrition" comprises of eleven chapters which covers right from the nutritional composition of fish and shellfish to the effect of different cooking methods on nutritional composition of fish. It provides a detailed note on the macro and micro-nutrients present in fish and also the factors affecting their composition.
This book will be highly useful for students of fisheries university and researchers pursuing careers in fisheries, food, nutrition and allied
Table of Contents
Foreword v
Message vii
Preface ix
1. Composition of Fish 1
1. Introduction–1.1. Why Biochemical Composition of Fish is Important?–1.2.
What is Proximate Analysis of Foods?–2. Proximate Composition of Fish–2.1.
Significance of Chemical Composition of Fish–2.2. Moisture Content of
Fish–2.3. Fat–2.4. Proteins –3. Factors Influence Proximate Composition of
Fish–3.1. Anatomical differences–3.2. Red and White Muscle–3.3. Size and
Age–3.4. Sex–3.5. State of Maturity–3.6. Seasonal Variation
2.
