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Seafoods — Quality, Technology and Nutraceutical Applications

  • Cesarettin Alasalvar
  • Tony Taylor

Table of contents

  1. Front Matter
    Pages I-XIV
  2. Cesarettin Alasalvar, Tony Garthwaite, Abdullah Öksüz
    Pages 17-31
  3. Martine Brennan, Ronan Gormley
    Pages 33-41
  4. Rachel Goodband
    Pages 73-82
  5. Panos Mavromatis, Peter Quantick
    Pages 89-103
  6. John M. Grigor, Brenden J. Theaker, Cesarettin Alasalvar, William T. O’Hare, Zulfiqur Ali
    Pages 105-121
  7. Tony Taylor, Cesarettin Alasalvar
    Pages 123-136
  8. Kristinn Andersen, Halldor Magnusson
    Pages 137-142
  9. Udaya N. Wanasundara, Janitha Wanasundara, Fereidoon Shahidi
    Pages 157-174
  10. Cesarettin Alasalvar, Fereidoon Shahidi, Peter Quantick
    Pages 175-204
  11. Back Matter
    Pages 221-224

About this book

Introduction

"Seafoods" covers selected but most important aspects of fish processing with emphasis on quality, technology and nutraceutical applications in an up-to-date survey. Seafood quality is considered from the perspectives of the impact of slaughter procedures, practical evaluation, texture, measuring of fish content, protein functionality, histamine toxicity and flavour. Fish processing technology automation is discussed together with the problems of waste water treatment and possible uses of fish waste. Finally the sources, food and health applications of marine nutraceuticals and functional foods are discussed. The book summarises the current state of knowledge in the selected key research areas and contains ideas for future work. Researchers from different countries who are well recognised in their respective areas of expertise have contributed to this book, thus providing a diverse and global perspective of the issue of seafood quality, technology and nutraceutical applications.

Keywords

Ernährung Fisch Fish trap Früchte Functional Food Lebensmittel Lebensmitteltechnologie Meeresfrüchte Seafood food functional foods nutraceuticals processing quality toxicity

Editors and affiliations

  • Cesarettin Alasalvar
    • 1
  • Tony Taylor
    • 1
  1. 1.Faculty of Health and Life Sciences Food Research CentreUniversity of LincolnLincolnUK

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-662-09836-3
  • Copyright Information Springer-Verlag Berlin Heidelberg 2002
  • Publisher Name Springer, Berlin, Heidelberg
  • eBook Packages Springer Book Archive
  • Print ISBN 978-3-642-07635-0
  • Online ISBN 978-3-662-09836-3
  • Buy this book on publisher's site
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