Seafood Enzymes

Explore the intricate world of enzymes with "Seafood Enzymes" by Norman F. Haard, published by Taylor & Francis Ltd in 2019. This comprehensive paperback spans an impressive 696 pages and reviews specific enzymes and enzyme groups that have been studied in recent years. Delving deep into the relationship between enzymes and seafood quality, this book serves as an essential resource for professionals in food science and seafood processing.

Discover how enzymes can act as powerful aids in seafood processing, enhancing product quality and sustainability. The author also focuses on the recovery of valuable enzymes as by-products from seafood waste, emphasizing their potential in the industry. Additionally, "Seafood Enzymes" covers crucial methods for controlling enzyme activity in seafood products, making it a critical read for anyone serious about optimizing seafood production and quality.