Seafood

PUBLISHED


Viewing: 1 - 10 of 19
Published:
March 12, 2014
Editor(s):
Luis M. Botana
The last few years have brought about many changes in the field of marine and freshwater toxins, with advances in analytical technology and the realization that these toxins are a global issue. Offering a complete reference guide, Seafood and Freshwater Toxins: Pharmacology, Physiology, and 
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Published:
November 12, 2013
Editor(s):
Jae W. Park
Originating in Japan in the twelfth century, surimi is refined fish myofibrillar proteins produced through various processes. The development of the surimi product crabstick in Japan in the 1970s played a major role in globalizing surimi and expanding surimi seafood consumption to the United States 
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Published:
April 15, 2011
Editor(s):
William Hunter, III
A multidisciplinary subject, the study of fisheries science includes the biological study of life, habits, and breeding of various species of fish. It also involves farming and husbandry of important fishes and aquatic organisms in fresh water, brackish water and any marine environment. This new 
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Published:
April 15, 2011
Editor(s):
William Hunter, III
Fisheries management and conservation draws on science in order to find ways to protect fishery resources so sustainable exploitation is possible. Modern fisheries management often involves regulating when, where, how, and how much fishermen are allowed to harvest to ensure that there will be fish 
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Published:
January 24, 2011
Author(s):
Vazhiyil Venugopal
Increased public awareness of the importance of healthy living presents new challenges for the commercial food processing sector. The industry is always on the hunt for novel and safe additives with functional properties that can be used to impart healthy and appealing properties to foods. While 
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Published:
December 14, 2010
Editor(s):
E. Grazyna Daczkowska-Kozon, Bonnie Sun Pan
An essential part of diverse marine ecosystems, seafood organisms are especially vulnerable to changes in their natural habitats that affect their reproductive abilities, growth rate, and mutual inter- and intra-species interactions. Environmental Effects on Seafood Availability, Safety, and 
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Published:
November 24, 2009
Editor(s):
Leo M.L. Nollet, Fidel Toldra
Seafood and seafood products represent some of the most important foods in almost all types of societies around the world. More intensive production of fish and shellfish to meet high demand has raised some concerns related to the nutritional and sensory qualities of these cultured fish in 
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Published:
October 20, 2008
Author(s):
Vazhiyil Venugopal
Considered Mother Nature’s medicine cabinet in many areas of the world, marine organisms have been known from time immemorial to possess curative powers. But until recently, their bioactive compounds, nutraceutical properties, and commercial potential remained undiscovered. Bringing together widely 
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Published:
August 13, 2007
Editor(s):
Colin Barrow, Fereidoon Shahidi
Two of the most popular nutraceutical products on the market, omega-3 oil and glucosamine, were originally derived from waste products. Discarded oil from the manufacture of fishmeal became wildly popular as omega-3, a polyunsaturated fat, and the fully hydrolyzed chitosan from shrimp and crab 
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Published:
November 01, 2005
Editor(s):
Vazhiyil Venugopal
With global fish production falling behind demand, the aquaculture of selected species has become an effective method to augment fish availability. Unlike natural species, however, cultured fish have limited consumer appeal. Value addition techniques can not only help satisfy the rising consumer 
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