| Seafoods: Quality, Technology and Nutraceutical Applications 2002 Edition Contributor(s): Alasalvar, Cesarettin (Editor), Taylor, Tony (Editor) |
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ISBN: 3540424768 ISBN-13: 9783540424765 Publisher: Springer OUR PRICE: $104.49 Product Type: Hardcover - Other Formats Published: June 2002 Annotation: This up-to-date survey covers selected but vital aspects of fish processing with emphasis on quality, technology and nutraceutical applications. The aspects of seafood quality addressed range from the impact of slaughter procedures, through protein functionality, texture, flavor, histamine toxicity to the key aspects of practical evaluation of quality and measurement of fish content. Technological aspects concentrate on automation in fish processing, waste water treatment and possible uses for value added products from fish waste. With respect to novel applications of the marine resource, the important areas of marine nutraceuticals / functional foods are discussed in detail. This book is highly recommended for scientists and technologists in the seafood industries. It is also of proven value to fish processing professionals, quality managers, processors, nutritional and sensory scientists. |
| Additional Information |
| BISAC Categories: - Nature | Animals - Fish - Cooking | Specific Ingredients - Meat - Science | Chemistry - General |
| Dewey: 664.94 |
| LCCN: 2003272559 |
| Physical Information: 0.72" H x 6.52" W x 9.54" (1.05 lbs) 224 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: This book was developed mainly from the selected presentations and contribu- tions made during the 3rd Biennual European Conference on Fish Processing in Grimsby, UK, 29th June-1st July 1999, which was sponsored by the Society of Chemical Industry, University of Lincoln, and North East Lincolnshire Council. The book is divided into three sections preceded by an introductory chapter providing an overview of seafood quality, technology and nutraceutical applica- tions. The first section (Chaps 2-10) describes a range of aspects of seafood quality from the impact of slaughter procedures, practical evaluation, texture, measuring fish content, protein functionality, histamine toxicity and flavour; the second section (Chaps 11-13) covers value-added waste products, automation in fish processing and water treatment; the final section (Chaps 14-16) dis- cusses food and health applications of marine nutraceuticals/functional foods. Contributing to this volume are researchers from different countries who are well recognised in their respective areas of expertise, providing a diverse and global perspective of the issue of seafood quality, technology and nutraceutical applications. |