Seafood Biochemistry

Sandeep Gore (Edited by), Subal Kumar Ghosh (Edited by)

9781779563729

Hardback, published 30 April 2026

255 pages
22.9 x 15.2 x 1.5 cm, 0.666 kg

The comprehensive book Seafood Biochemistry explores the diverse biochemical processes that guarantee the nutritional value, safety, and quality of seafood products. The book covers important topics like seafood composition, post-harvest biochemical changes, seafood quality assessment, seafood processing technologies, seafood allergenicity, biogenic amines, seafood toxins, seafood waste utilization, and advancements in seafood processing technologies. This book offers a deep understanding of the various chemical processes that affect the biochemical quality of seafood, making it a valuable resource for researchers, food technologists, and industry professionals. It serves as a link between the fish sector and the scientific community, providing vital information and promoting a deeper comprehension of the subject at hand.

• Chapter 1 Introduction to Seafood Biochemistry
• Chapter 2 Composition of Seafood
• Chapter 3 Post-Harvest Biochemical Changes in Seafood
• Chapter 4 Quality Assessment of Seafood
• Chapter 5 Processing Technologies for Seafood
• Chapter 6 Nutritional Value and Health Benefits of Seafood
• Chapter 7 Allergenicity of Seafood
• Chapter 8 Biogenic Amines in Seafood
• Chapter 9 Seafood Toxins
• Chapter 10 Seafood Waste Utilization
• Chapter 11 Advances in Seafood Processing Technologies