Seafood the Good Food II
Oil Profiles for Further Australian Seafoods and Influencing Factors
Expands on the first volume by examining factors that may influence the good oils that are present in seafood including how seafood is produced and how it is prepared for consumption.
Australians increased their seafood intake during the 1990s, encouraged by nutritionists and medical authorities keen to promote the high levels of nutritionally important omega-3 polyunsaturated fatty acids (PUFA) contained in seafood oils.
Seafood the Good Food outlines the oil content and composition of 189 Australian seafood species. Each species page lists the common name, scientific name and an image. There is a summary box of oils, oil class and fatty acids, as well as fatty acid nomenclature and portion.
Seafood the Good Food II expands on the first volume by examining factors that may influence the good oils that are present in seafood including how seafood is produced and how it is prepared for consumption. It also outlines the oil content and composition of an additional 79 seafood species not covered in Volume I.
Please note that this book is spiral-bound.
FeaturesCompanion to Seafood the Good Food
The Seafood the Good Food Set of these two volumes provides a comprehensive reference of the oil profiles for Australian seafood, and will be an important resource for nutritionists, professionals in the seafood industry, food science researchers and students.