Seafood Handbook from C.H.I.P.S.

Handbook of Seafood Quality, Safety and Health Applications
edited by Cesarettin Alasalvar

Handbook of Seafood Quality, Safety and Health Applications 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, and much more!

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.


  1. Seafood quality, safety, and health applications: an overview

Part I: Seafood Quality

  1. Practical evaluation of fish quality by objective, subjective, and statistical testing
  2. Sensory evaluation of fish freshness and eating qualities
  3. Sensometric and chemometric approaches to seafood flavour
  4. Instrumental analysis of seafood flavour
  5. Quality assessment of aquatic foods by machine vision, electronic nose, and electronic tongue
  6. Effects of nutrition and aquaculture practices on fish quality
  7. Lipid oxidation, odour, and colour of fish flesh
  8. Blackening of crustaceans during storage: mechanism and prevention
  9. Quality of freshwater products
  10. Texture measurements in fish and fish products
  11. Quality and safety of packaging materials for aquatic products
  12. Fish mince: cryostabilization and product formulation
  13. New trends in species identification of fishery products
  14. An emerging powerful technique: NMR applications on quality assessments of fish and related products

Part II: Seafood Safety

  1. Food-borne pathogens in seafood and their control
  2. Novel approaches in seafood preservation techniques
  3. Essential oils: natural antimicrobials for fish preservation
  4. Rapid methods for the identification of seafood micro-organism
  5. Using predictive models for the shelf-life and safety of seafood
  6. Mathematical modelling of shrimp cooking
  7. Transgenic/transgenic modified fish
  8. Molecular detection of pathogens in seafood
  9. DNA-based detection of commercial fish species
  10. Seafoods and environmental contaminants
  11. Oxidation and stability of food-grade fish oil: role of antioxidants
  12. Global legislation for fish safety and quality
  13. Food safety and quality systems (ISO 22000:2005) in the seafood sector

Part III: Health Applications of Seafood

  1. Health benefits associated with seafood consumption
  2. A new approach to the functional improvement of fish meat proteins
  3. Value addition to seafood processing discards
  4. Role of marine foods in prevention of obesity
  5. Microencapsulation, nanoencapsulation, edible film, and coating applications in seafood processing
  6. Fish oil extraction, purification, and its propertie
  7. Nutraceutical quality of shellfish
  8. Marine oils and other marine nutraceuticals
  9. Nutraceuticals and bioactives from marine algae
  10. Preparative and industrial-scale isolation and purification of omega-3 polyunsaturated fatty acids from marine sources
  11. Marine oil processing and application in food products
  12. Bioactive peptides from seafood and their health effects
  13. Antioxidative properties of fish protein hydrolysates
  14. Functional and nutraceutical ingredients from marine macroalgae


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Handbook of Seafood Quality, Safety and Health Applications
edited by Cesarettin Alasalvar
2010 • 576 pages • $238.95 + shipping
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