description: The most recent advances in seafood quality and safety techniques Technological and economic impact in seafood production, processing, and consumption Includes more than 25 edited reports by food scientists specializing in seafood ------------------------------------------------------------------------------ New research and development in biotechnology, microbiology, computer modeling and advanced analytical techniques has led to improvements in processing and product safety. This new book provides extensive new information on these developments, as well as research directions and challenges for the future. Fereidoon Shahidi and Benjamin K. Simpson, 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 Food processing techniques, preservation and storage New and improved products for both 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 Quality preservation
language: English
title: Seafood Quality & Safety: Advances in the New Millennium
titlecomplete: Seafood Quality & Safety: Advances in the New Millennium
publisher: DEStech Publications, Inc.