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Functional Food Protein Ingredients from Fish

  • Chapter
Seafood Proteins

Abstract

It is increasingly common to encounter commercially processed foods whose constituent carbohydrates, lipids, and proteins are derived from several differing natural sources. Often these food-ingredient materials have been refined as semipure fractions before being used as food ingredients. They may even represent the product of complex chemical and/or physical alterations to a naturally derived material, which, like cellulose for example, may not normally be a source of human food. Such refined and/or altered substances constitute the bulk of the present-day food-ingredient market, a vast assortment valued solely for, and specified by, their individual “functional properties.” This term is applicable only to materials destined to be food ingredients, referring to their individual ability to contribute to the taste, texture, and appearance of a formulated food.

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Authors
  1. Tyre C. Lanier
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Editors and Affiliations

  1. Department of Food Preservation, Technical University Politechnika Gdańska, 80-952, Gdańska, Poland

    Zdzisław E. Sikorski Ph.D., D.Sc., (Professor and Head) (Professor and Head)

  2. College of Fisheries Science, National Taiwan Ocean University, Keelung, Taiwan 202, Republic of China

    Bonnie Sun Pan Ph.D. (Professor and Dean) (Professor and Dean)

  3. Departments of Biochemistry and Chemistry, Memorial University of Newfoundland, A1B3X9, St. John’s, Newfoundland, Canada

    Fereidoon Shahidi Ph.D. (Professor) (Professor)

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© 1994 Chapman & Hall, Inc.

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Lanier, T.C. (1994). Functional Food Protein Ingredients from Fish. In: Sikorski, Z.E., Pan, B.S., Shahidi, F. (eds) Seafood Proteins. Springer, New York, NY. https://doi.org/10.1007/978-1-4615-7828-4_10

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  • DOI: https://doi.org/10.1007/978-1-4615-7828-4_10

  • Publisher Name: Springer, New York, NY

  • Print ISBN: 978-1-4615-7830-7

  • Online ISBN: 978-1-4615-7828-4

  • eBook Packages: Springer Book Archive

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