Seafoods: Quality, Technology and Nutraceutical Applications / Edition 1

Seafoods: Quality, Technology and Nutraceutical Applications / Edition 1

by Cesarettin Alasalvar
     
 

"Seafoods" covers selected but most important aspects of fish processing with emphasis on quality, technology and nutraceutical applications in an up-to-date survey. Seafood quality is considered from the perspectives of the impact of slaughter procedures, practical evaluation, texture, measuring of fish content, protein functionality, histamine toxicity and

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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. Seafood quality is considered from the perspectives of the impact of slaughter procedures, practical evaluation, texture, measuring of fish content, protein functionality, histamine toxicity and flavour. Fish processing technology automation is discussed together with the problems of waste water treatment and possible uses of fish waste. Finally the sources, food and health applications of marine nutraceuticals and functional foods are discussed. 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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Product Details

ISBN-13:
9783642076350
Publisher:
Springer Berlin Heidelberg
Publication date:
03/07/2011
Edition description:
Softcover reprint of hardcover 1st ed. 2002
Pages:
224

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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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