Books  Environmental Studies  Agriculture & Food 

Environmental Effects on Seafood Availability, Safety, and Quality

Edited By: E Grazyna Daczkowska-Kozon and Bonnie Sun-Pan

401 pages, 26 illus, 33 tabs

CRC Press

Hardback | Dec 2010 | #189230 | ISBN-13: 9781439803271
Availability: Usually dispatched within 6 days Details
NHBS Price: £108.00 $141/€123 approx

About this book

Addressing various aspects of seafood quality, this volume focuses on the effects of natural and anthropogenic environmental conditions on the availability of marine organisms harvested for food purposes. Particular emphasis is placed on how physical, chemical, and biological characteristics of the marine environment impact technological suitability, sensory quality, nutritional value, health-promoting activity, and safety aspects of raw seafood materials.

The authors explain how to enhance the desirable sensory quality and health effects of various marine food products and the text also explores the health risks and benefits of consuming seafood.


What is Behind Capture and Handling the Catch? E. Grazyna Daczkowska-Kozon World Seafood Resources and Seafood Consumption, Jolanta Zieziula and Edyta Pawlak Seafood Quality Issue, ZdzisACaw E. Sikorski and Edward KoACakowski Environmental Limitations and General Impact on Properties of the Catch, Stephen T. Grabacki Onboard Quality Systems, Stephen T. Grabacki Quality of Seafood from Aquaculture, Bonnie Sun Pan Benefits of Seafood Consumption, Yun-Hwa Peggy Hsieh and Bahram Arjmandi Safety Aspects of Seafood, Elzbieta Daczkowska-Kozon, Waldemar Dabrowski, Agnieszka Bednarczyk-Drag, and Barbara Szymczak Allergens, Elzbieta Kucharska, Joanna Bober, and Tadeusz Ogonski Abiotic Environmental Factors Affecting Seafood Safety and Properties, Agnieszka Torz, Arkadiusz Nedzarek, Teresa Radziejewska, and Maciej KieACpinski Biotic Environmental Factors Affecting Seafood Quality, Teresa Radziejewska Anthropogenic Environmental Factors Affecting Seafood Safety and Properties, Shiu-Mei Liu, and Bonnie Sun Pan Seafood Quality Assurance for Algal Toxins, G. M. Hallegraeff Bacteria on Seafood: Friend or Foe, E. Grazyna Daczkowska-Kozon Fish and Shellfish Diseases and Seafood Quality, Ewa Sobecka and Wojciech Piasecki Influence of Global Warming on Seafood Availability, Fu-Sung "Frank" Chiang and Chin-Hwa "Jenny" Sun Sea Fish and Shellfish Authentication Issues, Wojciech Sawicki and Dagmara M. Klein Understanding Seafood Quality and Freshness Issues Across the Globe, H. Allan Bremner Tracing the Catch through the Chain, Olga Szulecka How Improved Logistics can Improve the Standards of Seafood in the Supply Chain, Wojciech Brocki, Roman Drozdowski, and StanisACaw Kasperek Sustainable Seafood Fishing and Farming, Bohdan Draganik What Could be Done for Better Seafood Availability, Quality, and Safety, E. Grazyna Daczkowska-Kozon

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West Pomeranian University of Technology, Poland National Taiwan Ocean University, Taiwan National Taiwan Ocean University, Keeling Gdansk University of Technology, Poland Gdansk University of Technology, Gdansk, Poland

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