Handbook of Aquatic Food Products
$282.99
- Hardcover
432 pages
- Release Date
20 November 2026
Summary
Scientific, nutritional, and market knowledge across aquatic food categories
Aquatic food products demand integrated knowledge spanning biology, nutrition, processing, and market dynamics. Handbook of Aquatic Food Products, edited by Haijin Mou and Chuang Zhang, delivers systematic coverage of seafood categories including fish, shrimp, shellfish, algae, and sea cucumbers. The handbook examines habitats, nutritional profiles, flavor characteristics, and market…
Book Details
| ISBN-13: | 9781394348909 |
|---|---|
| ISBN-10: | 1394348908 |
| Author: | Haijin Mou, Chuang Zhang, Shaoping Nie, Jianbo Xiao |
| Publisher: | John Wiley & Sons Inc |
| Imprint: | John Wiley & Sons Inc |
| Format: | Hardcover |
| Number of Pages: | 432 |
| Release Date: | 20 November 2026 |
| Series: | Innovations in Food Science and Technology |
Haijin Mou
HAIJIN MOU is a Professor and the Head of the Lab of Marine Microbial Engineering, College of Food Science & Engineering, Ocean University of China. His research focuses on high-throughput screening and metabolic regulation of novel marine microbial strains with industrial potential, as well as the biomanufacturing, functional evaluation, and industrial-scale development of marine functional ingredients.
CHUANG ZHANG is an Associate Professor in the College of Food Science and Technology at Nanjing Agricultural University, employed under the Young Talent Scheme. His research focuses on food processing, specializing in the impact of processing methods on stabilization and targeted or controlled-release delivery functions of bioactive compounds.
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