-32%
191,99 €
Statt 282,99 €**
191,99 €
inkl. MwSt.
**Preis der gedruckten Ausgabe (Gebundenes Buch)
Sofort per Download lieferbar
Versandkostenfrei*
0 °P sammeln
-32%
191,99 €
Statt 282,99 €**
191,99 €
inkl. MwSt.
**Preis der gedruckten Ausgabe (Gebundenes Buch)
Sofort per Download lieferbar
Versandkostenfrei*

Alle Infos zum eBook verschenken
0 °P sammeln
Als Download kaufen
Statt 282,99 €**
-32%
191,99 €
inkl. MwSt.
**Preis der gedruckten Ausgabe (Gebundenes Buch)
Sofort per Download lieferbar
0 °P sammeln
Jetzt verschenken
Statt 282,99 €**
-32%
191,99 €
inkl. MwSt.
**Preis der gedruckten Ausgabe (Gebundenes Buch)
Sofort per Download lieferbar

Alle Infos zum eBook verschenken
0 °P sammeln
  • Format: PDF


The global market for seafood products continues to increase yearby year. Food safety considerations are as crucial as ever in thissector, and higher standards of quality are demanded even asproducts are shipped greater distances around the world. Thecurrent global focus on the connection between diet and healthdrives growth in the industry and offers commercial opportunitieson a number of fronts. There is great interest in the beneficialeffects of marine functional compounds such as omega-3polyunsaturated fatty acids. Seafoods are well-known as low caloriefoods, and research continues into…mehr

Produktbeschreibung
The global market for seafood products continues to increase yearby year. Food safety considerations are as crucial as ever in thissector, and higher standards of quality are demanded even asproducts are shipped greater distances around the world. Thecurrent global focus on the connection between diet and healthdrives growth in the industry and offers commercial opportunitieson a number of fronts. There is great interest in the beneficialeffects of marine functional compounds such as omega-3polyunsaturated fatty acids. Seafoods are well-known as low caloriefoods, and research continues into the nutritional effects on, forexample, obesity and heart disease. In addition, by-products ofmarine food processing can be used in nutraceutical applications. This book is a resource for those interested in the latestadvances in the science and technology of seafood quality andsafety as well as new developments in the nutritional effects andapplications of marine foods. It includes chapters on the practicalevaluation of seafood quality; novel approaches in preservationtechniques; flavour chemistry and analysis; textural quality andmeasurement; packaging; the control of food-borne pathogens andseafood toxins. New research on the health-related aspects ofmarine food intake are covered, as well as the use of seafoods assources of bioactives and nutraceuticals. The book is directed atscientists and technologists in academia, government laboratoriesand the seafood industries, including quality managers, processorsand sensory scientists.

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, D ausgeliefert werden.

  • Produktdetails
  • Verlag: John Wiley & Sons
  • Seitenzahl: 576
  • Erscheinungstermin: 8. Juni 2010
  • Englisch
  • ISBN-13: 9781444325553
  • Artikelnr.: 37353652
Autorenporträt
Associate Professor Cesarettin Alasalvar, TÜBITAK Marmara Research Centre, Food Institute, Turkey Professor Fereidoon Shahidi, Department of Biochemistry, Memorial University of Newfoundland, Canada Professor Kazuo Miyashita, Faculty of Fisheries Sciences, Hokkaido University, Japan Dr Udaya Wanasundara, POS Pilot Plant Corporation, Canada
Inhaltsangabe
Preface. Contributors. 1 Seafood quality
safety
and health applications: an overview (Cesarettin Alasalvar
Fereidoon Shahidi
Kazuo Miyashita
and Udaya Wanasundara) References. PART I SEAFOOD QUALITY. 2 Practical evaluation of fish quality by objective
subjective
and statistical testing (Cesarettin Alasalvar
John M. Grigor
and Zulfiqur Ali) References. 3 Sensory evaluation of fish freshness and eating qualities (David P. Green). References. 4 Sensometric and chemometric approaches to seafood flavour (Kae Morita and Tetsuo Aishima). References. 5 Instrumental analysis of seafood flavour (Hun Kim and Keith R. Cadwallader). References. 6 Quality assessment of aquatic foods by machine vision
electronic nose
and electronic tongue (Figen Korel and Murat Ö. Balaban). References. 7 Effects of nutrition and aquaculture practices on fish quality (Kriton Grigorakis). References. 8 Lipid oxidation
odour
and colour of fish flesh (Jeong-Ho Sohn and Toshiaki Ohshima). References. 9 Blackening of crustaceans during storage: mechanism and prevention (Kohsuke Adachi and Takashi Hirata). References. 10 Quality of freshwater products (Masaki Kaneniwa). References. 11 Texture measurements in fish and fish products (Zulema Coppes-Petricorena) References. 12 Quality and safety of packaging materials for aquatic products (T.K. Srinivasa Gopal and C.N. Ravi Shankar). References. 13 Fish mince: cryostabilization and product formulation (Chong M. Lee). References. 14 New trends in species identification of fishery products (Hartmut Rehbein). References. 15 An emerging powerful technique: NMR applications on quality assessments of fish and related products (Somer Bekiroglu). References. PART II SEAFOOD SAFETY. 16 Food-borne pathogens in seafood and their control (Dominic Kasujja Bagenda and Koji Yamazaki). References. 17 Novel approaches in seafood preservation techniques (Fatih Özogul
Yesim Özogul
and Esmeray Kuley Boga). References. 18 Essential oils: natural antimicrobials for fish preservation (Barakat S.M. Mahmoud and Kazuo Miyashita). References. 19 Rapid methods for the identification of seafood micro-organisms (Brian H. Himelbloom
Alexandra C.M. Oliveira
and Thombathu S. Shetty). References. 20 Using predictive models for the shelf-life and safety of seafood (Graham C. Fletcher). References. 21 Mathematical modelling of shrimp cooking (Ferruh Erdogdu and Murat Ö. Balaban) References. 22 Transgenic/transgenic modified fish (Jenn-Kan Lu
Jen-Leih Wu
and Meng-Tsan Chiang). References. 23 Molecular detection of pathogens in seafood (Iddya Karunasagar and Indrani Karunasagar). References. 24 DNA-based detection of commercial fish species (Rosalee S. Rasmussen and Michael T. Morrissey) References. 25 Seafoods and environmental contaminants (Beraat Özcelik
Ümran Uygun
and Banu Bayram). References. 26 Oxidation and stability of food-grade fish oil: role of antioxidants (Weerasinghe M. Indrasena and Colin J. Barrow). References. 27 Global legislation for fish safety and quality (Ioannis S. Arvanitoyannis and Persefoni Tserkezou). References. 28 Food safety and quality systems (ISO 22000:2005) in the seafood sector (Ioannis S. Arvanitoyannis). References. PART III HEALTH APPLICATIONS OF SEAFOOD. 29 Health benefits associated with seafood consumption (Maria Leonor Nunes
Narcisa Maria Bandarra
and Irineu Batista). References. 30 A new approach to the functional improvement of fish meat proteins (Hiroki Saeki). References. 31 Value addition to seafood processing discards (Sachindra M. Nakkarike
Bhaskar Narayan
Masashi Hosokawa
and Kazuo Miyashita). References. 32 Role of marine foods in prevention of obesity (Shigeru Nakajima). References. 33 Microencapsulation
nanoencapsulation
edible film
and coating applications in seafood processing (Subramaniam Sathivel and Don Kramer). References. 34 Fish oil extraction
purification
and its properties (Subramaniam Sathivel). References. 35 Nutraceutical quality of shellfish (Bonnie Sun Pan). References. 36 Marine oils and other marine nutraceuticals (Fereidoon Shahidi and Cesarettin Alasalvar). References. 37 Nutraceuticals and bioactives from marine algae (S.P.J. Namal Senanayake
Naseer Ahmed
and Jaouad Fichtali). References. 38 Preparative and industrial-scale isolation and purification of omega-3 polyunsaturated fatty acids from marine sources (Udaya Wanasundara). References. 39 Marine oil processing and application in food products (Fereidoon Shahidi). References. 40 Bioactive peptides from seafood and their health effects (Anusha G.P. Samaranayaka and Eunice C.Y. Li-Chan). References. 41 Antioxidative properties of fish protein hydrolysates (Sivakumar Raghavan
Hordur G. Kristinsson
Gudjon Thorkelsson
and Ragnar Johannsson). References. 42 Functional and nutraceutical ingredients from marine macroalgae (Tao Wang
Guorún Ólafsdóttir
Rósa Jónsdóttir
Hordur G. Kristinsson
and Ragnar Johannsson). References. 43 Seafood enzymes and their potential industrial application (Swapna C. Hathwar
Amit K. Rai
Sachindra M. Nakkarike
and Bhaskar Narayan). References. Index. The colour plate section.