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.
Seafoods: Quality, Technology and Nutraceutical Applications / Edition 1by Cesarettin Alasalvar, Tony Taylor
Pub. Date: 03/07/2011
Publisher: Springer Berlin Heidelberg
Seafoods covers selected but vital topics of fish processing with an 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 practical evaluation of quality and measurement.
Seafoods covers selected but vital topics of fish processing with an 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 practical evaluation of quality and measurement. Technological aspects concentrate on automation in processing, waste-water treatment and reuse of scraps. Marine nutraceuticals/functional foods are discussed in detail. This book is highly recommended for scientists and technologists in the seafood industries, plus fish processing professionals, quality managers, and nutritonists..
- Springer Berlin Heidelberg
- Publication date:
- Edition description:
- Softcover reprint of hardcover 1st ed. 2002
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