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 Energy Balance and Gastrointestinal Cancer by
Cover of the book Form, Structure and Mechanism by
Cover of the book The Theoretical Foundations of Quantum Mechanics by
Cover of the book The Gibbons by
Cover of the book Implementing Software Defined Radio by
Cover of the book Algebraic Theory of Quadratic Numbers by
Cover of the book Breast Cancer in the Post-Genomic Era by
Cover of the book Reviews of Environmental Contamination and Toxicology by
Cover of the book Representing Finite Groups by
Cover of the book Handbook of OR/MS Models in Hazardous Materials Transportation by
Cover of the book Alcohol Education and Young Offenders by
Cover of the book Moral Calculations by
Cover of the book Sexuality and Aging by
Cover of the book Pain Management and Palliative Care by
Cover of the book Relational Social Work Practice with Diverse Populations 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