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Handbook of Seafood Quality, Safety and Health Applications
Cesarettin Alasalvar (Editor), Kazuo Miyashita (Editor), Fereidoon Shahidi (Editor), Udaya Wanasundara (Editor)
ISBN: 978-1-405-18070-2
October 2010
Wiley-Blackwell
576 pages
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.
Offers a review of the latest thinking on safety and quality - particularly crucial in the seafood sector
Examines the latest commercial opportunities with regards to the nutritional benefits of marine-derived foods