Improving Seafood Products for the Consumer

Download or Read online Improving Seafood Products for the Consumer full in PDF, ePub and kindle. This book written by Torger Børresen and published by Elsevier which was released on 09 May 2008 with total pages 612. We cannot guarantee that Improving Seafood Products for the Consumer book is available in the library, click Get Book button to download or read online books. Join over 650.000 happy Readers and READ as many books as you like.

Improving Seafood Products for the Consumer
Author :
Publisher : Elsevier
Release Date :
ISBN : 9781845694586
Pages : 612 pages
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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. After an introductory chapter the book is divided into six parts. The first part of the book reviews consumer attitudes to seafood, including regional differences, the impact of eating quality on product preferences, consumer information needs and attitudes to processed seafood products. Part two 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. In Part three, the book reviews key seafood safety issues and how they can be managed, from virus contamination and pathogens to histamine and biogenic amines. The following two parts then discuss the range of technologies designed both to optimise the sensory and health benefits of seafood and ensure animal welfare in aquaculture operations. The final part of the book reviews traceability issues. Improving seafood products for the consumer is a valuable reference for the seafood processing industry, and all those concerned with improving the consumption of seafood products. Reviews the range of research into consumer attitudes towards seafood Discusses key issues in improving the safety, nutritional and sensory quality of seafood products Examines the range of technologies available to improve the quality and ensure animal welfare

Improving Seafood Products for the Consumer

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

GET BOOK!
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New Technologies in Aquaculture

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