Overview
The book presents the current state of knowledge of lay issues in fish processing technology, fish quality and food and health applications of marine functional foods and nutraceuticals
Includes supplementary material: sn.pub/extras
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Table of contents (16 chapters)
Keywords
About this book
Reviews
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)
Editors and Affiliations
Bibliographic Information
Book Title: Seafoods
Book Subtitle: Quality, Technology and Nutraceutical Applications
Editors: Cesarettin Alasalvar, Tony Taylor
DOI: https://doi.org/10.1007/978-3-662-09836-3
Publisher: Springer Berlin, Heidelberg
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eBook Packages: Springer Book Archive
Copyright Information: Springer-Verlag Berlin Heidelberg 2002
Hardcover ISBN: 978-3-540-42476-5Published: 13 June 2002
Softcover ISBN: 978-3-642-07635-0Published: 27 January 2011
eBook ISBN: 978-3-662-09836-3Published: 09 March 2013
Edition Number: 1
Number of Pages: XIV, 224
Topics: Food Science, Agriculture, Nutrition, Waste Management/Waste Technology