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Seafood science: advances in chemistry, technology and applications
Kim, S.-K. (Ed.) (2015). Seafood science: advances in chemistry, technology and applications. CRC Press: Boca Raton. ISBN 978-1-4665-9582-8. viii, 597 pp.

Available in  Author 
    VLIZ: Biological Resources RES.105 [267510]

Keywords
    Fisheries; Food composition; Processing fishery products; Seafood; Marine

Author  Top 
  • Kim, S.-K., editor

Content
  • Kim, S.-K.; Venkatesan, J. (2015). Introduction to seafood sciences, in: Kim, S.-K. (Ed.) Seafood science: advances in chemistry, technology and applications. pp. 1-13, more
  • Uchida, M. (2015). Fermentation of seaweeds and its applications, in: Kim, S.-K. (Ed.) Seafood science: advances in chemistry, technology and applications. pp. 14-46, more
  • Ahmed, A.B.A.; Lydia, T.; Mat Taha, R. (2015). Recent advantages of seafood cooking methods based on nutritional quality and health benefits, in: Kim, S.-K. (Ed.) Seafood science: advances in chemistry, technology and applications. pp. 47-79, more
  • Bayramoglu, E.E.; Erkal, S. (2015). Oil tannage for chamois leather, in: Kim, S.-K. (Ed.) Seafood science: advances in chemistry, technology and applications. pp. 80-89, more
  • Menon, V.V. (2015). Fish protein coating to enhance the shelf life of fishery products, in: Kim, S.-K. (Ed.) Seafood science: advances in chemistry, technology and applications. pp. 90-116, more
  • Choi, Y.J.; Jin, S.-K. (2015). Recovery of fish protein using pH shift processing, in: Kim, S.-K. (Ed.) Seafood science: advances in chemistry, technology and applications. pp. 117-131, more
  • Böhme, K.; Quintela-Baluja, M.; Fernández-No, I.C.; Barros-Velázquez, J.; Gallardo, J.M.; Cañas, B.; Calo-Mata, P. (2015). Usage of MALDI-TOF mass spectrometry in sea food safety assessment, in: Kim, S.-K. (Ed.) Seafood science: advances in chemistry, technology and applications. pp. 132-169, more
  • Chasanah, E.; Fawzya, Y.N. (2015). Production and application of microbial transglutaminase to improve gelling capabilities of some Indonesian minced fish, in: Kim, S.-K. (Ed.) Seafood science: advances in chemistry, technology and applications. pp. 170-181, more
  • Manivasagan, P.; Venkatesan, J.; Kim, S.-K. (2015). Lactic acid bacteria in seafood products: current trends and future perspectives, in: Kim, S.-K. (Ed.) Seafood science: advances in chemistry, technology and applications. pp. 182-201, more
  • Honryo, T. (2015). Feeding trial of Red Sea bream with dioxin reduced fish oil, in: Kim, S.-K. (Ed.) Seafood science: advances in chemistry, technology and applications. pp. 202-210, more
  • Alishahi, A.; Proulx, J.; Aider, M. (2015). Chitosan as bio-based nanocomposite in seafood industry and aquaculture, in: Kim, S.-K. (Ed.) Seafood science: advances in chemistry, technology and applications. pp. 211-231, more
  • Ahmad, I.; Jeenanunta, C.; Noomhorm, A. (2015). Recent developments in quality evaluation, optimization and traceability system in shrimp supply chain, in: Kim, S.-K. (Ed.) Seafood science: advances in chemistry, technology and applications. pp. 232-260, more
  • Abeynayake, R.; Mendis, E. (2015). Anti-aging & immunoenhancing properties of marine bioactive compounds, in: Kim, S.-K. (Ed.) Seafood science: advances in chemistry, technology and applications. pp. 261-275, more
  • Garcia Sartal, C.; Barciela Alonso, M.C.; Barrera, P.B. (2015). Arsenic in seaweed: presence, bioavailability and speciation, in: Kim, S.-K. (Ed.) Seafood science: advances in chemistry, technology and applications. pp. 276-351, more
  • Eom, S.-H.; Kim, Y.-M. (2015). Application of bacterial fermentation in edible brown algae, in: Kim, S.-K. (Ed.) Seafood science: advances in chemistry, technology and applications. pp. 352-358, more
  • Irianto, H.E.; Syamdidi (2015). Production, handling and processing of seaweeds in Indonesia, in: Kim, S.-K. (Ed.) Seafood science: advances in chemistry, technology and applications. pp. 359-375, more
  • Ranadheera, C.S.; Vidanarachchi, J.K. (2015). Food applications of by-products from the sea, in: Kim, S.-K. (Ed.) Seafood science: advances in chemistry, technology and applications. pp. 376-396, more
  • Prihanto, A.S.; Nurdiani, R.; Firdaus, M. (2015). Mining products from shrimp processing waste and their biological activities, in: Kim, S.-K. (Ed.) Seafood science: advances in chemistry, technology and applications. pp. 397-432, more
  • Ralston, N.V.C.; Azenkeng, A.; Ralston, C.R.; Blackwell III, J.L.; Raymond, L.J. (2015). Selenium-health benefit values as seafood safety criteria, in: Kim, S.-K. (Ed.) Seafood science: advances in chemistry, technology and applications. pp. 433-457, more
  • Khora, S.S. (2015). Health risks associated with seafood, in: Kim, S.-K. (Ed.) Seafood science: advances in chemistry, technology and applications. pp. 483-570, more
  • Leroi, F. (2015). Role of bacteria in seafood products, in: Kim, S.-K. (Ed.) Seafood science: advances in chemistry, technology and applications. pp. 758-482, more

Abstract
    Seafood is simply "food from the sea". It comes in various forms and is used as food for human beings. Seafood predominantly includes fish, crustaceans, mollusks and seaweeds. It is one of the important sources of protein and nutrients for human health. This book explores current trends in seafood science and examines various related topics including isolation aspects and different methodologies involved in seafood production. Overall, this book provides details about seafood (fish, crustaceans, mollusks and seaweed) processing methods, biological applications, health benefits and health risk.

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