Seafoods: Quality, Technology and Nutraceutical Applications / Edition 1

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The book summarises the current state of knowledge in the selected key research areas and contains ideas for future work. Researchers from different countries who are well recognised in their respective areas of expertise have contributed to this book, thus providing a diverse and global perspective of the issue of seafood quality, technology and nutraceutical applications.
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Editorial Reviews

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"This interesting collection can be recommended as a resource for those interested in the potential application of new developments in marine nutraceuticals/functional foods, their quality and technology … . Primarily biochemists, chemists, food scientists or technologists and, especially, fish technologists working in academia, government laboratories and industry will benefit from this publication. … it also summarises the current state of knowledge in key research areas and contains ideas for future work. In addition, it provides easy-to-read text suitable for teaching undergraduate and post-graduate students." (AFS - Advances in Food Science, Vol. 25 (2), 2003)

"This book provides information on fish processing, with particular emphasis on sea food quality, technology and nutraceutical applications. It is aimed at professionals who are interested in the potential application of new developments in marine nutraceuticals/functional foods, quality and technology, as well as biochemists, chemists, food scientists, fish technologists and students in these disciplines." (Food Science and Technology Abstracts, Vol. 35 (6), 2003)

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Product Details

  • ISBN-13: 9783540424765
  • Publisher: Springer Berlin Heidelberg
  • Publication date: 8/5/2002
  • Edition description: 2002
  • Edition number: 1
  • Pages: 224
  • Product dimensions: 6.52 (w) x 9.54 (h) x 0.72 (d)

Table of Contents

1 Seafoods: Quality, Technology and Nutraceutical Applications - an Overview 1
2 The Killing of Quality: The Impact of Slaughter Procedures on Fish Flesh 7
3 Practical Evaluation of Fish Quality 17
4 Eating Quality of Deep-Water Fish Species and their Products 33
5 Quality Control by Instrumental Texture Measurements 43
6 Measurement of the Fish Content in Fish Products 59
7 Functional Properties of Fish Proteins 73
8 Binding and Texture Modification Using Transglutaminase 83
9 Histamine Toxicity and Scombroid Fish Poisoning: a Review 89
10 Analysis of Seafood Aroma/Odour by Electronic Nose Technology and Direct Analysis 105
11 Improved Utilisation of Fish and Shellfish Waste 123
12 The Icelandic Way Towards Automation in Fish Processing 137
13 Reducing Water and Trade Effluent Costs in Fish Processing 143
14 Omega-3 Fatty Acid Concentrates: a Review of Production Technologies 157
15 Food and Health Applications of Marine Nutraceuticals: a Review 175
16 Marine Nutraceuticals and Functional Foods in Japan 205
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