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Advances in Sea Cucumber Processing Technology and Product Development

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Cover of 'Advances in Sea Cucumber Processing Technology and Product Development'

Table of Contents

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    Book Overview
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    Chapter 1 Diversity, Distribution, and Biology of Sea Cucumber
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    Chapter 2 Nutritional Components of Sea Cucumber and the Biochemical Characteristics of Autolytic Enzymes
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    Chapter 3 The Functional Components of Sea Cucumber and their Nutritional and Biological Activities
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    Chapter 4 Traditional Processing Techniques and Products of Sea Cucumber: Historical Review
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    Chapter 5 The Pretreatment Technology of Raw Sea Cucumber and New Processing Technology of Salted Sea Cucumber
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    Chapter 6 The New Processing Technology of Dried Sea Cucumber Products
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    Chapter 7 Ready-to-Eat Sea Cucumber Products and Collagen Stabilization Technology
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    Chapter 8 The Extraction, Separation Technology, and New Product Development of Sulfated Polysaccharides from Sea Cucumber
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    Chapter 9 The Extraction, Separation Technology, and New Product Development of Functional Lipids from Sea Cucumber
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    Chapter 10 The Extraction, Separation Technology, and New Product Development of Collagen Peptides from Sea Cucumber
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    Chapter 11 The Quality Management Systems and Standards of Sea Cucumber Products
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    Chapter 12 Food Safety Issues and Regulatory Requirements of Sea Cucumber Products and Their Internationalization
Attention for Chapter 8: The Extraction, Separation Technology, and New Product Development of Sulfated Polysaccharides from Sea Cucumber
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Chapter title
The Extraction, Separation Technology, and New Product Development of Sulfated Polysaccharides from Sea Cucumber
Chapter number 8
Book title
Advances in Sea Cucumber Processing Technology and Product Development
Published by
Springer, Cham, January 2023
DOI 10.1007/978-3-031-16512-2_8
Book ISBNs
978-3-03-116511-5, 978-3-03-116512-2
Authors

Wei, Zihao, Chang, Yaoguang

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