Cesarettin Alasalvar

Seafoods: Quality, Technology and Nutraceutical Applications Cesarettin Alasalvar

Jacket Description/Back: "Seafoods" covers selected but most important aspects of fish processing with emphasis on quality, technology and nutraceutical applications in an up-to-date survey. Seafood quality is considered from the perspectives of the impact of slaughter procedures, practical evaluation, texture, measuring of fish content, protein functionality, histamine toxicity and flavour. Fish processing technology automation is discussed together with the problems of waste water treatment and possible uses of fish waste. Finally the sources, food and health applications of marine nutraceuticals and functional foods are discussed. The book summarises the current state of knowledge in the selected key research areas and contains ideas for future work. Researchers from different countries who are well recognised in their respective areas of expertise have contributed to this book, thus providing a diverse and global perspective of the issue of seafood quality, technology and nutraceutical applications. Review Quotes: 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 a ] . Primarily biochemists, chemists, food scientists or technologists and, especially, fish technologists working in academia, government laboratories and industry will benefit from this publication. a ] 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) Review Quotes: 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 technoloReview Quotes: 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) Marc Notes: Incl. bibl. ref. & index; Conference papers, 1999. Table of Contents: C. Alasalvar: Seafoods: Quality, Technology and Nutraceutical Applications.- D. Robb: The Killing of Quality: The Impact of Slaughter Procedures on Fish Flesh.- C. Alasalvar, T. Garthwaite, A. Oksuz: Practical Evaluation of Fish Quality.- M. Brennan, R. Gormley: Eating Quality of Deep-water Fish Species and their Products.- P. Nesvadba: Quality Control by Instrumental Texture Measurements.- K. D. Hargin: Measurement of the Fish Content in Fish Products.- R. goodband: Functional Properties of Fish Proteins.- A. Mumby: Binding and Texture Modifications Using Transglutaminase.- P. Mavromatis, P. C. Quantick: Histamine Toxicity and Scombroid Fish Poisoning: A Review.- J. M. Grigor, B. J. Theaker, C. Alasalvar, W. T. O: Hare, Z. Ali: The Analysis of Seafood Aroma - Odour by Electronic Nose Technology and Direct Analysis.- T. Taylor, C. Alasalvar: Improved Utilisation of Fish and Shellfish Waste.- K. Andersen, H. Magnusson: The Icelandic Way Towards Automation in Fish Processing.- R. B. Watson: Reducing Water and Trade Effluent Costs in Fish Processing.- U. N. Wanasundara, J. Wanasundara, F. Shahidi: Omega-3-fatty Acid Concentrates: A Review of Production Technologies.- C. Alasalvar, F. Shahidi, P. C. Quantick: Food and Health Applications of Marine Nutraceuticals: A Review.- T. Ohshima: Marine Nutraceuticals and Functional Foods in Japan."Review Quotes: 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)"

Contributor Bio:  Taylor, Tony Tony Taylor is director of the National Centre for History Education and an associate professor at Monash University. He is the author of numerous publications in the areas of higher education policy, regional and rural education, professional development for teachers, and history education.