Fish Roe

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 Reviews the composition of fish roe and their productsEvaluates the biological and nutritional aspects of components found in fish roe and their productsPresents extensive information on the processing and safety of fish roe productsAnalyzes impact of processing on the nutrition and safety of fish roe products