Flavor and Lipid Chemistry of Seafoods

This collection presents the latest techniques for analyzing the volatile constituents of seafood and the nutritional and chemical aspects of seafood lipids. It covers mechanistic studies on the formation of the active components for taste and aroma in seafood and related products. The book also reviews the effects of processing and storage on seafood flavor. Because the mechanisms of flavor generation and lipid oxidation are common to other foods, this volume will prove useful to a broad spectrum of the food industry.