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.

Contents

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

Part I: Seafood Quality

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

Part II: Seafood Safety

16. Food-borne pathogens in seafood and their control
17. Novel approaches in seafood preservation techniques
18. Essential oils: natural antimicrobials for fish preservation
19. Rapid methods for the identification of seafood micro-organism
20. Using predictive models for the shelf-life and safety of seafood
21. Mathematical modelling of shrimp cooking
22. Transgenic/transgenic modified fish
23. Molecular detection of pathogens in seafood
24. DNA-based detection of commercial fish species
25. Seafoods and environmental contaminants
26. Oxidation and stability of food-grade fish oil: role of antioxidants
27. Global legislation for fish safety and quality
28. Food safety and quality systems (ISO 22000:2005) in the seafood sector

Part III: Health Applications of Seafood

29. Health benefits associated with seafood consumption
30. A new approach to the functional improvement of fish meat proteins
31. Value addition to seafood processing discards
32. Role of marine foods in prevention of obesity
33. Microencapsulation, nanoencapsulation, edible film, and coating applications in seafood processing
34. Fish oil extraction, purification, and its propertie
35. Nutraceutical quality of shellfish
36. Marine oils and other marine nutraceuticals
37. Nutraceuticals and bioactives from marine algae
38. Preparative and industrial-scale isolation and purification of omega-3 polyunsaturated fatty acids from marine sources
39. Marine oil processing and application in food products
40. Bioactive peptides from seafood and their health effects
41. Antioxidative properties of fish protein hydrolysates
42. Functional and nutraceutical ingredients from marine macroalgae

Index

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ORDER NOW Handbook of Seafood Quality, Safety and Health Applications edited by Cesarettin Alasalvar 2010 • 576 pages • $238.95 + shipping Texas residents please add 6.75 % sales tax