Improving Seafood Products for the Consumer

Name: Improving Seafood Products for the Consumer
Availability: OutOfStock
ISBN: 9781420074345

ISBN-10: 1420074342

ISBN-13: 9781420074345

Edition: 2008

Authors: Torger Bï¿½rresen, T. Borresen

List price: $319.95

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Description:

It is widely accepted that increased consumption of seafood is important in dealing with growing health problems such as cardiovascular disease. Based on a major EU Integrated Research Project, SEAFOODplus, this important book reviews the range of research into consumer attitudes towards seafood and the key issues in improving the safety, nutritional, and sensory quality of seafood products to meet consumer expectations. Divided into six parts the book reviews consumer attitudes to seafood, including regional differences, consumer information needs, and attitudes to processed seafood products. It then discusses research on the important health benefits of seafood consumption in such areas…

Book details

List price: $319.95
Copyright year: 2008
Publisher: CRC Press LLC
Publication date: 11/10/2008
Binding: Hardcover
Pages: 608
Size: 6.50" wide x 9.25" long x 1.50" tall
Weight: 2.2
Language: English

Consumers and Seafood
Introduction
Consumers and Seafood
Consumer Attitudes and Seafood Consumption in Europe
Improved Eating Quality of Seafood: The Link Between Sensory Characteristics, Consumer Liking and Attitudes
Evaluating Consumer Information Needs in the Purchase of Seafood Products
Consumer Evaluation of Tailor-Made Seafood Products
Health Benefits of Seafood
Health Benefits of Seafood
Protective Effects of Fish Consumption in Relation to Gastrointestinal Health
Fish Consumption and the Health of Children and Young Adults
Fish, Omega-3 Fatty Acids and Heart Disease
Ensuring Seafood Safety
Ensuring Seafood Safety
Detecting Virus Contamination in Seafood
Reducing Microbial Risk Associated with Shellfish in European Countries
Histamine and Biogenic Amines: Formation and Importance in Seafood
Seafood From Source to Consumer Product
Seafood From Source to Consumer Product
Developing Functional Seafood Products
Mild Processing Techniques and Development of Functional Marine Protein and Peptide Ingredients
Hurdle Technology to Ensure the Safety of Seafood Products
Preventing Lipid Oxidation in Seafood
Seafood From Aquaculture
Seafood from Aquaculture Added Value Possibilities and Potential Impacts
The Biological Basis of Variability in the Texture of Fish Flesh
Fish Welfare and Ethical Qualities in Aquaculture
Seafood Traceability to Regain Consumer Confidence
Traceability in a Changing World
Improving Traceability in Seafood Production
Validation of Traceability in the Seafood Production Chain
Table of Contents provided by Publisher. All Rights Reserved.