Seafood Quality and Safety : Advances in the New Millennium / Fereidoon Shahidi, Benjamin K. Simpson.

Format:

Book

Author/Creator:

Shahidi, Fereidoon, author.

Simpson, Benjamin K., author.

Language:

English

Subjects (All):

Seafood--Contamination.

Seafood.

Physical Description:

1 online resource

Place of Publication:

[Place of publication not identified] : DEStech Publications, 2004.

Language Note:

In English.

Summary:

New research and development in biotechnology, microbiology, computer modeling and advanced analytical techniques has led to improvements in processing and product safety. This book provides extensive new information on these developments, as well as research directions and challenges for the future. The editors, well-known authorities on food safety and science, have compiled in one volume a complete state-of-the-industry review that includes new processes and emerging technologies in seafood quality and safety. The 28 contributors discuss recent advances in food processing techniques, preservation and storage, new and improved products for food and non-food purposes, profitability enhancement and risk assessment, by-products technology and marine-based bioactives, innovations in shipping, marketing and handling aquatic food products, and quality preservation.

Notes:

Description based on publisher supplied metadata and other sources.