Vitamins, minerals and flavour bearing constituents of aquatic organisms / Rafat Khan.

By:

Khan, Rafat [author]

Material type: Text

TextLanguage: English Publication details: New Delhi, India : Random Publications, 2018Description: 282 pages : illustrations ; 24 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9789386372178 (hardcover)

Subject(s):

LOC classification:

QH541.5 W3K52 2018

Online resources:

Click here to view the table of contents

Contents:

Aquatic ecosystem -- Vitamins in fish -- Aquatic macrophytes and food chain -- Fisheries fatty acid -- Fish food and vitamins --Aquatic plants -- Aquaculture farming -- Fishing and marine ecosystems -- Aquaculture production in the seafood industry.

Summary: "Fish and shrimp require food to supply the energy that they need for movement and all the other activities in which they engage, and the ‘building blocks’ for growth. In this they do not differ from other farm animals, or humans. However, aquatic animals are ‘cold-blooded’. Their body temperature is the same ass the water in which they are living. They do no therefore have to consume energy to maintain a steady body temperature and they tend to be more efficient users of food than other farm animals. Global demand for macroalgal and microalgal foods is growing, and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health. There is substantial evidence for the health benefits of algal-derived food products, but there remain considerable challenges in quantifying these benefits, as well as possible adverse effects. First, there is limited understanding of nutritional composition across algal species, geographical regions, and seasons all of which can substantially affect their dietary value. The second issue is quantifying which fractions of algal foods are bioavailable to humans, and which factors influence how food constituents are released, ranging from food preparation through genetic differentiation in the jut microbiome. Third is understanding how algal nutritional and functional constituents interact in human metabolism. Superimposed considerations are the effects of harvesting, storage, and food processing techniques that can dramatically influence the potential nutritive value of algal-derived foods. The book will be of invaluable help to teachers, students, researchers and all those who are interested in this subject."--Back cover

List(s) this item appears in: Print Books 2022

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Holdings
Item type	Current library	Collection	Call number	Materials specified	Status	Notes	Date due	Barcode
Books	Ladislao N. Diwa Memorial Library Reserve Section	Non-fiction	RUS QH541.5 W3K52 2018 (Browse shelf(Opens below))		Room use only	78115		00079062

Includes bibliographical references and index.

"Fish and shrimp require food to supply the energy that they need for movement and all the other activities in which they engage, and the ‘building blocks’ for growth. In this they do not differ from other farm animals, or humans. However, aquatic animals are ‘cold-blooded’. Their body temperature is the same ass the water in which they are living. They do no therefore have to consume energy to maintain a steady body temperature and they tend to be more efficient users of food than other farm animals. Global demand for macroalgal and microalgal foods is growing, and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health. There is substantial evidence for the health benefits of algal-derived food products, but there remain considerable challenges in quantifying these benefits, as well as possible adverse effects. First, there is limited understanding of nutritional composition across algal species, geographical regions, and seasons all of which can substantially affect their dietary value. The second issue is quantifying which fractions of algal foods are bioavailable to humans, and which factors influence how food constituents are released, ranging from food preparation through genetic differentiation in the jut microbiome. Third is understanding how algal nutritional and functional constituents interact in human metabolism. Superimposed considerations are the effects of harvesting, storage, and food processing techniques that can dramatically influence the potential nutritive value of algal-derived foods. The book will be of invaluable help to teachers, students, researchers and all those who are interested in this subject."--Back cover

Fund 164 BookQuick Marketing Purchased 10/31/2019 78115 NEJ PHP 6,295.50 2019-10-818 2019-1-0678

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