標(biāo)題: Titlebook: Advances in Sea Cucumber Processing Technology and Product Development; Changhu Xue Book 2023 The Editor(s) (if applicable) and The Author [打印本頁(yè)] 作者: Heel-Spur 時(shí)間: 2025-3-21 20:06
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(xué)科排名
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書目名稱Advances in Sea Cucumber Processing Technology and Product Development網(wǎng)絡(luò)公開(kāi)度學(xué)科排名
書目名稱Advances in Sea Cucumber Processing Technology and Product Development被引頻次
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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(xué)科排名
作者: AORTA 時(shí)間: 2025-3-21 21:36 作者: 自負(fù)的人 時(shí)間: 2025-3-22 01:00
https://doi.org/10.1007/978-3-031-16512-2Alternative Food Source; Blue Food Source; Echinodermata; Food Processing Technology; Marine Aquaculture作者: Cerumen 時(shí)間: 2025-3-22 07:31
978-3-031-16514-6The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl作者: Rinne-Test 時(shí)間: 2025-3-22 09:20
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作者: 催眠藥 時(shí)間: 2025-3-22 14:13 作者: 雀斑 時(shí)間: 2025-3-22 21:08
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), 作者: negotiable 時(shí)間: 2025-3-22 22:38 作者: 褪色 時(shí)間: 2025-3-23 02:03
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作者: infelicitous 時(shí)間: 2025-3-23 07:30
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作者: Kaleidoscope 時(shí)間: 2025-3-23 10:17
Computational Science – ICCS 2019fied atmosphere packaging of high barrier materials, and stepwise secondary sterilization, has become a trend in sea cucumber processing, thanks to its convenience of consumption. In addition, it not only retains the original appearance and flavor of sea cucumber, but this process also results in a 作者: 贊成你 時(shí)間: 2025-3-23 14:41
Computational Science – ICCS 2019ccharides, accounting for more than 6% of the dry weight of sea cucumber. Polysaccharides in sea cucumbers have antioxidant, antitumor, and anti-inflammatory activities, enjoying broad application prospects. At present, a series of progress has been achieved in the research and application of sea cu作者: Bmd955 時(shí)間: 2025-3-23 18:46 作者: 滴注 時(shí)間: 2025-3-24 02:15 作者: 粗俗人 時(shí)間: 2025-3-24 04:06
Boumediene Hamzi,Fritz Coloniusvitamins and minerals. In recent years, the sea cucumber industry has been growing rapidly, and sea cucumber products are becoming increasingly diversified, entailing the establishment of high-quality standards and detection systems. These standards and systems are crucial for increasing production,作者: meritorious 時(shí)間: 2025-3-24 09:36
Azam Moosavi,Vishwas Rao,Adrian Sanduioactive peptides, saponins, lectins, sulfated polysaccharides, etc. The sea cucumber has antioxidant, anticancer, anti-inflammatory, immunity modulation, and many other good effects, making it widely used and consumed by people in China and Southeast Asia. However, with the development of the sea c作者: Lasting 時(shí)間: 2025-3-24 10:57 作者: Boycott 時(shí)間: 2025-3-24 16:04
Nutritional Components of Sea Cucumber and the Biochemical Characteristics of Autolytic Enzymes,nomic losses. This chapter focuses on the three main nutritional components of sea cucumber collagen, sea cucumber lipid, and sea cucumber sulfate polysaccharide and discusses the research progress of such main nutritional components of sea cucumber from the perspective of content distribution, stru作者: Inscrutable 時(shí)間: 2025-3-24 19:45
The Functional Components of Sea Cucumber and their Nutritional and Biological Activities,rovement of uric acidemia, anti-fatigue, and prevention and improvement of neurodegenerative diseases (Alzheimer’s, Parkinson’s disease, etc.) associated with aging. Advances in research on the possible biological and molecular nutritional mechanisms underlying the role of bioactive components of se作者: perimenopause 時(shí)間: 2025-3-25 00:22 作者: 階層 時(shí)間: 2025-3-25 05:40 作者: 令人不快 時(shí)間: 2025-3-25 09:01 作者: Ornament 時(shí)間: 2025-3-25 14:08
The Extraction, Separation Technology, and New Product Development of Collagen Peptides from Sea Cu solubilized collagens, and collagen peptides and discusses the application progress of sea cucumber collagens and collagen peptides in the development of food, cosmetic, and biomedical material products.作者: 性別 時(shí)間: 2025-3-25 16:50
The Quality Management Systems and Standards of Sea Cucumber Products,ole value chain of the sea cucumber business, from breeding to processing, deep processing, and sales. This chapter will discuss how to identify sea cucumber species, track their origins, detect the practical components, and establish the relevant product quality-control systems and standards.作者: locus-ceruleus 時(shí)間: 2025-3-25 23:21
Food Safety Issues and Regulatory Requirements of Sea Cucumber Products and Their Internationalizatg and processing that help to guarantee food safety. In addition, with the improvement of living standards, diversified and convenient sea cucumber products are becoming increasingly popular. To meet the demand of the international market for processed sea cucumber products, the development trends o作者: Flounder 時(shí)間: 2025-3-26 00:52 作者: 樹(shù)膠 時(shí)間: 2025-3-26 08:04
2731-4421 ts. The traditional processing technology is presented as the background context to highlight the advances in new processing technologies including low-temperature cooking technology based on controllable negat978-3-031-16514-6978-3-031-16512-2Series ISSN 2731-4421 Series E-ISSN 2731-443X 作者: 慌張 時(shí)間: 2025-3-26 09:31
Yong Shi,Haohuan Fu,Peter M. A. Slootnomic losses. This chapter focuses on the three main nutritional components of sea cucumber collagen, sea cucumber lipid, and sea cucumber sulfate polysaccharide and discusses the research progress of such main nutritional components of sea cucumber from the perspective of content distribution, stru作者: 表示向前 時(shí)間: 2025-3-26 15:31 作者: 無(wú)法取消 時(shí)間: 2025-3-26 20:28 作者: 享樂(lè)主義者 時(shí)間: 2025-3-27 00:46
Cédrick Bamba Nsimba,Alexandre L. M. Levadaor the deficiency of single drying methods and obtain better quality dried sea cucumbers at a lower processing cost, combined drying technology can be adopted, such as heat pump-hot air combined drying, heat pump-microwave combined drying, and freeze-microwave combined drying. According to these cha作者: Camouflage 時(shí)間: 2025-3-27 02:28 作者: hypertension 時(shí)間: 2025-3-27 08:42 作者: athlete’s-foot 時(shí)間: 2025-3-27 11:32
Boumediene Hamzi,Fritz Coloniusole value chain of the sea cucumber business, from breeding to processing, deep processing, and sales. This chapter will discuss how to identify sea cucumber species, track their origins, detect the practical components, and establish the relevant product quality-control systems and standards.作者: 廣口瓶 時(shí)間: 2025-3-27 16:35 作者: 一回合 時(shí)間: 2025-3-27 17:46 作者: 寬大 時(shí)間: 2025-3-27 22:36 作者: BABY 時(shí)間: 2025-3-28 03:21 作者: 閑蕩 時(shí)間: 2025-3-28 07:21 作者: 一回合 時(shí)間: 2025-3-28 12:23
Traditional Processing Techniques and Products of Sea Cucumber: Historical Review,sea cucumber has been regarded as a tonic since ancient times, because it is highly nutritious and can be used for medical purposes. The sea cucumber has been part of the Chinese people’s diet for over a thousand years. Because of the wide differences among sea cucumber varieties and their morpholog作者: Carcinogenesis 時(shí)間: 2025-3-28 17:54
The Pretreatment Technology of Raw Sea Cucumber and New Processing Technology of Salted Sea Cucumbeludes 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作者: 治愈 時(shí)間: 2025-3-28 22:06 作者: Lignans 時(shí)間: 2025-3-29 01:20
Ready-to-Eat Sea Cucumber Products and Collagen Stabilization Technology,fied atmosphere packaging of high barrier materials, and stepwise secondary sterilization, has become a trend in sea cucumber processing, thanks to its convenience of consumption. In addition, it not only retains the original appearance and flavor of sea cucumber, but this process also results in a 作者: Ligament 時(shí)間: 2025-3-29 06:01 作者: 衰弱的心 時(shí)間: 2025-3-29 08:10 作者: 無(wú)畏 時(shí)間: 2025-3-29 14:44
The Extraction, Separation Technology, and New Product Development of Collagen Peptides from Sea Cuatrix between the dermal connective tissues of the sea cucumber mainly consists of collagens, proteoglycans, and other glycoproteins, about which the collagen content accounts for more than 70% of the total protein on a dry weight basis. In addition to terrestrial biological resources, marine biolog作者: 細(xì)胞膜 時(shí)間: 2025-3-29 16:29 作者: Ganglion-Cyst 時(shí)間: 2025-3-29 23:49 作者: macabre 時(shí)間: 2025-3-30 01:03
Computational Science – ICCS 2019cumber polysaccharides. This chapter mainly introduces the technologies for sea cucumber polysaccharide processing by focusing on the extraction and separation of sea cucumber polysaccharides and discusses the application progress of sea cucumber polysaccharides in the development of healthy foods and cosmetics.作者: 功多汁水 時(shí)間: 2025-3-30 08:03
The Extraction, Separation Technology, and New Product Development of Sulfated Polysaccharides fromcumber polysaccharides. This chapter mainly introduces the technologies for sea cucumber polysaccharide processing by focusing on the extraction and separation of sea cucumber polysaccharides and discusses the application progress of sea cucumber polysaccharides in the development of healthy foods and cosmetics.
