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Seafoods: Quality, Technology and Nutraceutical Applications / Edition 1
     

Seafoods: Quality, Technology and Nutraceutical Applications / Edition 1

by Cesarettin Alasalvar, Tony Taylor, C. Alasalvar
 

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ISBN-10: 3540424768

ISBN-13: 9783540424765

Pub. Date: 08/05/2002

Publisher: Springer Berlin Heidelberg

"Seafoods" covers selected but most important aspects of fish processing with emphasis on quality, technology and nutraceutical applications in an up-to-date survey. The aspects of seafood quality covered range from the impact of slaughter procedures, through protein functionality, texture, flavour, histamine toxicity to the important aspects of practical

Overview

"Seafoods" covers selected but most important aspects of fish processing with emphasis on quality, technology and nutraceutical applications in an up-to-date survey. The aspects of seafood quality covered range from the impact of slaughter procedures, through protein functionality, texture, flavour, histamine toxicity to the important 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 of 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.

Product Details

ISBN-13:
9783540424765
Publisher:
Springer Berlin Heidelberg
Publication date:
08/05/2002
Edition description:
2002
Pages:
224
Product dimensions:
6.52(w) x 9.54(h) x 0.72(d)

Table of Contents

C. Alasalvar: Seafoods: Quality, Technology and Nutraceutical Applications .- D.Robb: The Killing of Quality: The Impact of Slaughter Procedures on Fish Flesh .- C. Alasalvar, T. Garthwaite, A. Öksüz: Practical Evaluation of Fish Quality .- M. Brennan, R. Gormley: Eating Quality of Deep-water Fish Species and their Products .- P. Nesvadba: Quality Control by Instrumental Texture Measurements .- K.D. Hargin: Measurement of the Fish Content in Fish Products .- R. goodband: Functional Properties of Fish Proteins .- A. Mumby: Binding and Texture Modifications Using Transglutaminase .- P. Mavromatis, P. C. Quantick: Histamine Toxicity and Scombroid Fish Poisoning: A Review .- J.M. Grigor, b.J. Theaker, C. Alasalvar, W.T.O: Hare, Z. Ali:The Analysis of Seafood Aroma - Odour by Electronic Nose Technology and Direct Analysis .- T. Taylor, C. Alasalvar: Improved Utilisation of Fish and Shellfish Waste .- K. Andersen, H. Magnusson: The Icelandic Way Towards Automation in Fish Processing .- R.B. Watson: Reducing Water and Trade Effluent Costs in Fish Processing .- U.N. Wanasundara, J. Wanasundara, F. Shahidi:Omega-3-fatty Acid Concentrates: A Review of Production Technologies .- C. Alasalvar, F. Shahidi, P.C. Quantick: Food and Health Applications of Marine Nutraceuticals: A Review .- T. Ohshima: Marine Nutraceuticals and Functional Foods in Japan


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