Table of Contents
Seafood Safety, Processing and Biotechnology: An Overview, Overview of Current Seafood Nutritional Issues: Formation of Potentially Toxic Products, Assessment of Marine Toxins by Cell Bioassay, A Serological Method for the Analysis of Domoic Acid in Shellfish Extracts and Biological Fluids, Confirmation of Domoic Acid as an N-Formyl-O-Methyl Derivative in Shellfish Tissues by Gas Chromatography/Mass Spectrometry, High-Performance Liquid Chromatographic Analysis of Antibiotics and Determination of Wash-Out Times in Salmonids, Fish Parasite Detection: Potential of Biomagnetism, The Possible Use of HACCP in the Prevention and Control of Food-Borne Trematode Infections in Aquacultured Fish, Development of Microbial Growth and Survival Models, Mathematical Modeling Used for Evaluation and Prediction of Microbial Fish Spoilage, A Hitchhiker's Guide to Predictive Microbiology, Problems and Solutions in the Application of Predictive Microbiology, Technical Strategies for Development of Formulated Seafood Products from Fish Mince, Shellfish Discard Components, Edible Films on Fish, Use of Fish Oil in Food Products, Innovative Strategies for Controlling Fresh Fish Texture Degradation during Post-harvest Handling and Storage, Water-Soluble Protein Preparations from Under-Utilized Fish Species, Characterization of Several Fish Gelatins, Determination of Quality Parameters for Pacific Whiting Surimi Using Three Different Computer Analyses, Plant Protease Inhibitors as Food Processing Aids, Biotechnological Methods for Concentrating Omega-3 Fatty Acids from Marine Oils, Species Identification of Shellfish Using SDS-Page Electrophoresis, Functional Fish Protein Hydrolysates, Enzyme Hydrolysis of Fish Waste for Animal Feed and Fertilizer
