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Seafood Protein in Human and Animal Nutrition

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Seafood Proteins

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Abstract

In the body, protein is used for the structural formation of cells and tissues, the production of various essential compounds such as enzymes, antibodies, hormones, and protein mediators for regulating fluid and electrolyte balances and well as blood neutrality. It can also be utilized as an energy source (1 g of protein provides 4 kcal).

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Authors
  1. Shi-Yen Shiau
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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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Shiau, SY. (1994). Seafood Protein in Human and Animal Nutrition. 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_11

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  • DOI: https://doi.org/10.1007/978-1-4615-7828-4_11

  • 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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