Ebook Info.

Food Chemistry” is a fundamental course of Fish Processing Technology which is being taught in the curriculum of graduate programme in Fisheries Science. This book gives a comprehensive account on the nutritional composition of foods including fish and their values. It includes detailed information about major and minor nutritional components of fish and shellfish including lipids, proteins, carbohydrates, pigments, flavors and additives. This book introduces students to the chemistry of major and minor nutrients composition of fish and shellfish and benefits of its consumption. An effort has been made to provide collective information for students of Fisheries Universities and researchers pursuing careers in fisheries, food, nutrition and allied courses.