Description

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"Fish Protein Hydrolysate Analysis" is a comprehensive book on the chemical and functional properties of fish protein hydrolysates. The book is written by K. kumarakuru a renowned researcher in the field of food science and technology. The book provides an in-depth analysis of the various techniques used for the production and characterization of fish protein hydrolysates.The book covers various aspects of fish protein hydrolysates, including their chemical composition, functional properties, and potential applications in food and pharmaceutical industries. The book also discusses the role of enzymes in the production of fish protein hydrolysates and the factors that affect their enzymatic hydrolysisThe book is written in a clear and concise language, making it an ideal reference for students, researchers, and professionals in the field of food science and technology. The book includes numerous figures and tables that illustrate the various concepts and techniques discussed in the bookOverall, "Fish Protein Hydrolysate Analysis" is an excellent resource for anyone interested in understanding the properties and applications of fish protein hydrolysates. The book provides a thorough and up-to-date overview of the current state of knowledge in this field and is sure to be a valuable addition to any library on food science and technology