Seafoods - Alasalvar, Cesarettin / Taylor, Tony (eds.)
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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…mehr

Produktbeschreibung
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.
Autorenporträt
Cesarettin Alasalvar, University of Lincoln, UK / Tony Taylor, University of Lincoln, UK
Inhaltsangabe
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.
Rezensionen
From the reviews:

"This interesting collection can be recommended as a resource for those interested in the potential application of new developments in marine nutraceuticals/functional foods, their quality and technology ... . Primarily biochemists, chemists, food scientists or technologists and, especially, fish technologists working in academia, government laboratories and industry will benefit from this publication. ... it also summarises the current state of knowledge in key research areas and contains ideas for future work. In addition, it provides easy-to-read text suitable for teaching undergraduate and post-graduate students." (AFS - Advances in Food Science, Vol. 25 (2), 2003)

"This book provides information on fish processing, with particular emphasis on sea food quality, technology and nutraceutical applications. It is aimed at professionals who are interested in the potential application of new developments in marine nutraceuticals/functional foods, quality and technology, as well as biochemists, chemists, food scientists, fish technologists and students in these disciplines." (Food Science and Technology Abstracts, Vol. 35 (6), 2003)