Overview

This book was developed mainly from the selected presentations and contribu­ tions made during the 3rd Biennual European Conference on Fish Processing in Grimsby, UK, 29th June-1st July 1999, which was sponsored by the Society of Chemical Industry, University of Lincoln, and North East Lincolnshire Council. The book is divided into three sections preceded by an introductory chapter providing an overview of seafood quality, technology and nutraceutical applica­ tions. The first section (Chaps 2-10) describes a range of aspects of seafood quality from the impact of slaughter procedures, practical evaluation, texture, measuring fish content, protein functionality, histamine toxicity and flavour; the second section (Chaps 11-13) covers value-added waste products, automation in fish processing and water treatment; the final section (Chaps 14-16) dis­ cusses food and health applications of marine nutraceuticals/functional foods. Contributing to this volume are researchers from different countries who are well recognised in their respective areas of expertise, providing a diverse and global perspective of the issue of seafood quality, technology and nutraceutical applications.

Full Product Details

Author:   Cesarettin Alasalvar ,  Tony Taylor
Publisher:   Springer-Verlag Berlin and Heidelberg GmbH & Co. KG
Imprint:   Springer-Verlag Berlin and Heidelberg GmbH & Co. K
Edition:   Softcover reprint of hardcover 1st ed. 2002
Weight:   0.373kg
ISBN:  

9783642076350

ISBN 10:   3642076351
Pages:   224
Publication Date:   27 January 2011
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Out of stock  
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Table of Contents

1 Seafoods: Quality, Technology and Nutraceutical Applications — an Overview.- 2 The Killing of Quality: The Impact of Slaughter Procedures on Fish Flesh.- 3 Practical Evaluation of Fish Quality.- 4 Eating Quality of Deep-Water Fish Species and their Products.- 5 Quality Control by Instrumental Texture Measurements.- 6 Measurement of the Fish Content in Fish Products.- 7 Functional Properties of Fish Proteins.- 8 Binding and Texture Modification Using Transglutaminase.- 9 Histamine Toxicity and Scombroid Fish Poisoning: a Review.- 10 Analysis of Seafood Aroma/Odour by Electronic Nose Technology and Direct Analysis.- 11 Improved Utilisation of Fish and Shellfish Waste.- 12 The Icelandic Way Towards Automation in Fish Processing.- 13 Reducing Water and Trade Effluent Costs in Fish Processing.- 14 Omega-3 Fatty Acid Concentrates: a Review of Production Technologies.- 15 Food and Health Applications of Marine Nutraceuticals: a Review.- 16 Marine Nutraceuticals and Functional Foods in Japan.

Reviews

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)

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)

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)

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