Seafoods - Quality, Technology and Nutraceutical Applications (Hardcover, 2002 ed.)

This up-to-date survey covers selected but vital aspects of fish processing with emphasis on quality, technology and nutraceutical applications. The aspects of seafood quality addressed range from the impact of slaughter procedures, through protein functionality, texture, flavor, histamine toxicity to the key aspects of practical evaluation of quality and measurement of fish content. Technological aspects concentrate on automation in fish processing, waste water treatment and possible uses for value added products from fish waste. With respect to novel applications of the marine resource, the important areas of marine nutraceuticals / functional foods are discussed in detail. This book is highly recommended for scientists and technologists in the seafood industries. It is also of proven value to fish processing professionals, quality managers, processors, nutritional and sensory scientists.

General

Imprint:	Springer-Verlag
Country of origin:	Germany
Release date:	June 2002
First published:	2002
Editors:	Cesarettin Alasalvar • Tony Taylor
Dimensions:	235 x 155 x 18mm (L x W x T)
Format:	Hardcover
Pages:	224
Edition:	2002 ed.
ISBN-13:	978-3-540-42476-5
Categories:	Books > Business & Economics > Industry & industrial studies > Primary industries > Fisheries & related industries Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	3-540-42476-8
Barcode:	9783540424765

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