Seafoods - Quality, Technology and Nutraceutical Applications /
"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, me...
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| Format: | eBook |
| Language: | English |
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Berlin, Heidelberg :
Springer Berlin Heidelberg,
2002.
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| Online Access: | Connect to the full text of this electronic book |
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.