rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Seafoods - Quality, Technology and Nutraceutical Applications
  name:
    name part: Alasalvar, Cesarettin.
    role:
      role term: creator
  name:
    name part: Taylor, Tony.
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  genre: Electronic books.
  origin info:
    place:
      place term: gw
    date issued: 2002
    issuance: monographic
  language:
    language term: eng
  physical description:
    reformatting quality: access
    form: remote
    extent: 1 online resource (xiv, 224 pages)
  abstract: "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.
  table of contents: Seafoods: Quality, Technology and Nutraceutical Applications -- The Killing of Quality: The Impact of Slaughter Procedures on Fish Flesh -- Practical Evaluation of Fish Quality -- Eating Quality of Deep-water Fish Species and their Products -- Quality Control by Instrumental Texture Measurements -- Measurement of the Fish Content in Fish Products -- Functional Properties of Fish Proteins -- Binding and Texture Modifications Using Transglutaminase -- Histamine Toxicity and Scombroid Fish Poisoning: A Review -- The Analysis of Seafood Aroma -- Odour by Electronic Nose Technology and Direct Analysis -- Improved Utilisation of Fish and Shellfish Waste -- The Icelandic Way Towards Automation in Fish Processing -- Reducing Water and Trade Effluent Costs in Fish Processing -- Omega-3-fatty Acid Concentrates: A Review of Production Technologies -- Food and Health Applications of Marine Nutraceuticals: A Review -- Marine Nutraceuticals and Functional Foods in Japan.
  note: edited by Cesarettin Alasalvar, Tony Taylor.
  note: Electronic resource.
  subject:
    topic: Chemistry
  subject:
    topic: Food science
  subject:
    topic: Nutrition
  subject:
    topic: Agriculture
  subject:
    topic: Hazardous wastes
  subject:
    topic: Refuse and refuse disposal
  subject:
    topic: Sewage disposal
  classification: TP248.65.F66
  classification: 641.3
  classification: 664
  identifier: 9783662098363 (electronic bk.)
  identifier: 3662098369 (electronic bk.)
  identifier: 9783642076350
  identifier: 3642076351
  identifier: 3662098369
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: AU@
    record creation date: 130107
    record change date: 20260422215149.3
    record identifier: in00003559332
    language of cataloging:
      language term: eng