Seafoods

• 1 Seafoods: Quality, Technology and Nutraceutical Applications — an Overview.- 2 The Killing of Quality: The Impact of Slaughter Procedures on Fish Flesh.- 3 Practical Evaluation of Fish Quality.- 4 Eating Quality of Deep-Water Fish Species and their Products.- 5 Quality Control by Instrumental Texture Measurements.- 6 Measurement of the Fish Content in Fish Products.- 7 Functional Properties of Fish Proteins.- 8 Binding and Texture Modification Using Transglutaminase.- 9 Histamine Toxicity and Scombroid Fish Poisoning: a Review.- 10 Analysis of Seafood Aroma/Odour by Electronic Nose Technology and Direct Analysis.- 11 Improved Utilisation of Fish and Shellfish Waste.- 12 The Icelandic Way Towards Automation in Fish Processing.- 13 Reducing Water and Trade Effluent Costs in Fish Processing.- 14 Omega-3 Fatty Acid Concentrates: a Review of Production Technologies.- 15 Food and Health Applications of Marine Nutraceuticals: a Review.- 16 Marine Nutraceuticals and Functional Foods in Japan.

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)