ENGLISH

Seafood Processing By-Products: Trends and Applications

By Se-Kwon Kim (Eds.)

Book information

Publisher
Springer-Verlag New York
Year
2014
ISBN
978-1-4614-9589-5, 978-1-4614-9590-1
DOI
10.1007/978-1-4614-9590-1
Language
english
Format
PDF
Filesize
8 MB (8259924 bytes)
Edition
1
Pages
597\593
Time added
2014-04-13 05:00:00
Food Science; Animal Biochemistry; Biochemical Eng

Description

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.

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