Download an Excerpt
Technology & Engineering Food Science
Handbook of Seafood Quality, Safety and Health Applications
- 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
- $317.99
Add it to your shelf
Where to buy it
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
Other titles by
Other titles by
Dietary Supplements with Antioxidant Activity
Understanding Mechanisms and Potential Health Benefits
Measurement of Antioxidant Activity and Capacity
Recent Trends and Applications
Olives and Olive Oil as Functional Foods
Bioactivity, Chemistry and Processing
Dried Fruits
Phytochemicals and Health Effects
Bio-Nanotechnology
A Revolution in Food, Biomedical and Health Sciences
Cereals and Pulses
Nutraceutical Properties and Health Benefits
Recent Advances in Food and Flavor Chemistry
Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods
Antioxidant Measurement and Applications
Food Lipids
Chemistry, Flavor, and Texture
