Seafood Processing By-Products

Trends and Applications

Nonfiction, Science & Nature, Science, Biological Sciences, Biochemistry, Technology, Food Industry & Science
Cover of the book Seafood Processing By-Products by , Springer New York
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781461495901
Publisher: Springer New York Publication: April 8, 2014
Imprint: Springer Language: English
Author:
ISBN: 9781461495901
Publisher: Springer New York
Publication: April 8, 2014
Imprint: Springer
Language: English

The seafood processing industry produces a large amount of by-products that usually consist of bioactive materials such as proteins, enzymes, fatty acids, and biopolymers. These by-products are often underutilized or wasted, even though they have been shown to have biotechnological, nutritional, pharmaceutical, and biomedical applications. For example, by-products derived from crustaceans and algae have been successfully applied in place of collagen and gelatin in food, cosmetics, drug delivery, and tissue engineering.

Divided into four parts and consisting of twenty-seven chapters, this book discusses seafood by-product development, isolation, and characterization, and demonstrates the importance of seafood by-products for the pharmaceutical, nutraceutical, and biomedical industries.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

The seafood processing industry produces a large amount of by-products that usually consist of bioactive materials such as proteins, enzymes, fatty acids, and biopolymers. These by-products are often underutilized or wasted, even though they have been shown to have biotechnological, nutritional, pharmaceutical, and biomedical applications. For example, by-products derived from crustaceans and algae have been successfully applied in place of collagen and gelatin in food, cosmetics, drug delivery, and tissue engineering.

Divided into four parts and consisting of twenty-seven chapters, this book discusses seafood by-product development, isolation, and characterization, and demonstrates the importance of seafood by-products for the pharmaceutical, nutraceutical, and biomedical industries.

More books from Springer New York

Cover of the book Delivering Results by
Cover of the book Identifying, Assessing, and Treating Early Onset Schizophrenia at School by
Cover of the book Modern Fourier Analysis by
Cover of the book Wireless Communication Electronics by
Cover of the book Integrating Face and Voice in Person Perception by
Cover of the book Ramanujan's Lost Notebook by
Cover of the book Use and Impact of Computers in Clinical Medicine by
Cover of the book Blood in Motion by
Cover of the book New Trends in Approximation Theory by
Cover of the book Food Safety Management by
Cover of the book Residue Reviews / Rückstands-Berichte by
Cover of the book What Is Random? by
Cover of the book Nerve and Vascular Injuries in Sports Medicine by
Cover of the book Database of Piano Chords by
Cover of the book Peridynamic Theory and Its Applications by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy