With contributions from 75 experts, mainly from Europe, this handbook details analytical tools for quality assurance and safety control in processing cultured and wild-catch fish and seafood products. The first section on focuses on the analysis of chemical and biochemical compounds, with chapters on topics such as seafood genomics, lipid compounds, and volatile aroma compounds. The next section describes methods for quality analysis, with material on chemical and physical sensors and smoke flavoring technology. One section is devoted to the analysis of nutrients. A section on sensory quality covers methods for evaluating color, texture, and flavor. The section on safety looks at tools for detecting pathogens, parasites, viruses, marine toxins, and toxic environmental compounds, and also those generated during processing or intentionally added, such as veterinary drugs and genetically modified ingredients. Nollet teaches in the Department of Applied Engineering Sciences at University College Ghent, Belgium. Toldrá is affiliated with the Instituto de Agroquímica y Technología de Alimentos (CSIC), Spain. Annotation ©2010 Book News, Inc., Portland, OR (booknews.com)