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    Improving Seafood Products for the Consumer

    ISBN-10: 1420074342
    ISBN-13: 9781420074345
    Author(s): Torger B�rresen, T. Borresen
    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  More...
    Buy it from: $380.33
    This item will ship on Monday, December 22 .

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    Publisher: CRC Press LLC
    Binding: Hardcover
    Pages: 608
    Size: 6.50" wide x 9.25" long x 1.50" tall
    Weight: 2.200
    Language: English

    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 as gastrointestinal health, heart disease, and the health of children and young adults. The following chapters examine key seafood safety issues and how they can be managed, from virus contamination and pathogens to histamine and biogenic amines. The book then discusses the range of technologies designed to optimizethe sensory and health benefits of seafood and ensure animal welfare in aquaculture operations. It concludes with coverage of the role validation and traceability play in regaining and strengthening consumer confidence. Improving Seafood Products for the Consumerwill be a valuable reference for the seafood processing industry, and all those concerned with improving the consumption of seafood products.

    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.

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