Handbook of Seafood Quality, Safety and Health Applications - First edition

EAN (ISBN-13): 9781405180702
ISBN (ISBN-10): 1405180706
Hardcover
Publishing year: 2010
Publisher: Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)
542 Pages
Weight: 1,392 kg
Language: eng/Englisch

Book in our database since 2009-02-25T13:26:52-05:00 (New York)
Detail page last modified on 2022-03-08T05:18:59-05:00 (New York)
ISBN/EAN: 9781405180702

ISBN - alternate spelling:
1-4051-8070-6, 978-1-4051-8070-2

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Information from Publisher

Author: Cesarettin Alasalvar; Kazuo Miyashita; Fereidoon Shahidi; Udaya Wanasundara
Title: Handbook of Seafood Quality, Safety and Health Applications
Publisher: John Wiley & Sons
576 Pages
Publishing year: 2010-10-15
Weight: 1,400 kg
Language: English
245,00 € (DE)
No longer receiving updates
180mm x 249mm x 34mm

BB; gebunden; Hardcover, Softcover / Biologie/Landwirtschaft, Gartenbau, Forstwirtschaft, Fischerei, Ernährung; Lebensmittel- und Getränketechnologie; Aquaculture, Fisheries & Fish Science; Meeresfrüchte; Fisheries; Lebensmittelsicherheit; Lebensmittelforschung u. -technologie; Meat, Fish & Poultry; Aquaculture; Fleisch, Fisch, Geflügel; Aquakultur, Fischereiwesen u. Fischforschung; Fischerei; Fischereiwesen; Food Science & Technology; Qualitätssicherung; Aquakultur; Fleisch, Fisch, Geflügel; Fischereiwesen; Aquakultur

Preface. Contributors. 1 Seafood quality, safety, and health applications: an overview (Cesarettin Alasalvar, Fereidoon Shahidi, Kazuo Miyashita, and Udaya Wanasundara) References. PART I SEAFOOD QUALITY. 2 Practical evaluation of fish quality by objective, subjective, and statistical testing (Cesarettin Alasalvar, John M. Grigor, and Zulfiqur Ali) References. 3 Sensory evaluation of fish freshness and eating qualities (David P. Green). References. 4 Sensometric and chemometric approaches to seafood flavour (Kae Morita and Tetsuo Aishima). References. 5 Instrumental analysis of seafood flavour (Hun Kim and Keith R. Cadwallader). References. 6 Quality assessment of aquatic foods by machine vision, electronic nose, and electronic tongue (Figen Korel and Murat Ö. Balaban). References. 7 Effects of nutrition and aquaculture practices on fish quality (Kriton Grigorakis). References. 8 Lipid oxidation, odour, and colour of fish flesh (Jeong-Ho Sohn and Toshiaki Ohshima). References. 9 Blackening of crustaceans during storage: mechanism and prevention (Kohsuke Adachi and Takashi Hirata). References. 10 Quality of freshwater products (Masaki Kaneniwa). References. 11 Texture measurements in fish and fish products (Zulema Coppes-Petricorena) References. 12 Quality and safety of packaging materials for aquatic products (T.K. Srinivasa Gopal and C.N. Ravi Shankar). References. 13 Fish mince: cryostabilization and product formulation (Chong M. Lee). References. 14 New trends in species identification of fishery products (Hartmut Rehbein). References. 15 An emerging powerful technique: NMR applications on quality assessments of fish and related products (Somer Bekiroglu). References. PART II SEAFOOD SAFETY. 16 Food-borne pathogens in seafood and their control (Dominic Kasujja Bagenda and Koji Yamazaki). References. 17 Novel approaches in seafood preservation techniques (Fatih Özogul, Yesim Özogul, and Esmeray Kuley Boga). References. 18 Essential oils: natural antimicrobials for fish preservation (Barakat S.M. Mahmoud and Kazuo Miyashita). References. 19 Rapid methods for the identification of seafood micro-organisms (Brian H. Himelbloom, Alexandra C.M. Oliveira, and Thombathu S. Shetty). References. 20 Using predictive models for the shelf-life and safety of seafood (Graham C. Fletcher). References. 21 Mathematical modelling of shrimp cooking (Ferruh Erdogdu and Murat Ö. Balaban) References. 22 Transgenic/transgenic modified fish (Jenn-Kan Lu, Jen-Leih Wu, and Meng-Tsan Chiang). References. 23 Molecular detection of pathogens in seafood (Iddya Karunasagar and Indrani Karunasagar). References. 24 DNA-based detection of commercial fish species (Rosalee S. Rasmussen and Michael T. Morrissey) References. 25 Seafoods and environmental contaminants (Beraat Özcelik, Ümran Uygun, and Banu Bayram). References. 26 Oxidation and stability of food-grade fish oil: role of antioxidants (Weerasinghe M. Indrasena and Colin J. Barrow). References. 27 Global legislation for fish safety and quality (Ioannis S. Arvanitoyannis and Persefoni Tserkezou). References. 28 Food safety and quality systems (ISO 22000:2005) in the seafood sector (Ioannis S. Arvanitoyannis). References. PART III HEALTH APPLICATIONS OF SEAFOOD. 29 Health benefits associated with seafood consumption (Maria Leonor Nunes, Narcisa Maria Bandarra, and Irineu Batista). References. 30 A new approach to the functional improvement of fish meat proteins (Hiroki Saeki). References. 31 Value addition to seafood processing discards (Sachindra M. Nakkarike, Bhaskar Narayan, Masashi Hosokawa, and Kazuo Miyashita). References. 32 Role of marine foods in prevention of obesity (Shigeru Nakajima). References. 33 Microencapsulation, nanoencapsulation, edible film, and coating applications in seafood processing (Subramaniam Sathivel and Don Kramer). References. 34 Fish oil extraction, purification, and its properties (Subramaniam Sathivel). References. 35 Nutraceutical quality of shellfish (Bonnie Sun Pan). References. 36 Marine oils and other marine nutraceuticals (Fereidoon Shahidi and Cesarettin Alasalvar). References. 37 Nutraceuticals and bioactives from marine algae (S.P.J. Namal Senanayake, Naseer Ahmed, and Jaouad Fichtali). References. 38 Preparative and industrial-scale isolation and purification of omega-3 polyunsaturated fatty acids from marine sources (Udaya Wanasundara). References. 39 Marine oil processing and application in food products (Fereidoon Shahidi). References. 40 Bioactive peptides from seafood and their health effects (Anusha G.P. Samaranayaka and Eunice C.Y. Li-Chan). References. 41 Antioxidative properties of fish protein hydrolysates (Sivakumar Raghavan, Hordur G. Kristinsson, Gudjon Thorkelsson, and Ragnar Johannsson). References. 42 Functional and nutraceutical ingredients from marine macroalgae (Tao Wang, Guorún Ólafsdóttir, Rósa Jónsdóttir, Hordur G. Kristinsson, and Ragnar Johannsson). References. 43 Seafood enzymes and their potential industrial application (Swapna C. Hathwar, Amit K. Rai, Sachindra M. Nakkarike, and Bhaskar Narayan). References. Index. The colour plate section.