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Technology & Engineering Food Science

Handbook of Seafood Quality, Safety and Health Applications

edited by Cesarettin Alasalvar, Kazuo Miyashita, Fereidoon Shahidi & Udaya Wanasundara

Publisher
Wiley
Initial publish date
Nov 2010
Category
Food Science
  • Hardback

    ISBN
    9781405180702
    Publish Date
    Nov 2010
    List Price
    $396.95
  • eBook

    ISBN
    9781444347760
    Publish Date
    Jun 2011
    List Price
    $396.95

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Description

The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world. The current global focus on the connection between diet and health drives growth in the industry and offers commercial opportunities on a number of fronts. There is great interest in the beneficial effects of marine functional compounds such as omega-3 polyunsaturated fatty acids. Seafoods are well-known as low calorie foods, and research continues into the nutritional effects on, for example, obesity and heart disease. In addition, by-products of marine food processing can be used in nutraceutical applications.

This book is a resource for those interested in the latest advances in the science and technology of seafood quality and safety as well as new developments in the nutritional effects and applications of marine foods. It includes chapters on the practical evaluation of seafood quality; novel approaches in preservation techniques; flavour chemistry and analysis; textural quality and measurement; packaging; the control of food-borne pathogens and seafood toxins. New research on the health-related aspects of marine food intake are covered, as well as the use of seafoods as sources of bioactives and nutraceuticals. The book is directed at scientists and technologists in academia, government laboratories and the seafood industries, including quality managers, processors and sensory scientists.

About the authors

Contributor Notes

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

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