Seafoods

Seafoods covers selected but vital topics of fish processing with an emphasis on quality, technology and nutraceutical applications in an up-to-date survey. The aspects of seafood quality covered range from the impact of slaughter procedures, through protein functionality, texture, flavour, histamine toxicity to the practical evaluation of quality and measurement. Technological aspects concentrate on automation in processing, waste-water treatment and reuse of scraps. Marine nutraceuticals/functional foods are discussed in detail. This book is highly recommended for scientists and technologists in the seafood industries, plus fish processing professionals, quality managers, and nutritonists..

From the reviews: "This interesting collection can be recommended as a resource for those interested in the potential application of new developments in marine nutraceuticals/functional foods, their quality and technology … . Primarily biochemists, chemists, food scientists or technologists and, especially, fish technologists working in academia, government laboratories and industry will benefit from this publication. … it also summarises the current state of knowledge in key research areas and contains ideas for future work. In addition, it provides easy-to-read text suitable for teaching undergraduate and post-graduate students." (AFS - Advances in Food Science, Vol. 25 (2), 2003) "This book provides information on fish processing, with particular emphasis on sea food quality, technology and nutraceutical applications. It is aimed at professionals who are interested in the potential application of new developments in marine nutraceuticals/functional foods, quality and technology, as well as biochemists, chemists, food scientists, fish technologists and students in these disciplines." (Food Science and Technology Abstracts, Vol. 35 (6), 2003)