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 Pathology and Law by
Cover of the book Complex Analysis by
Cover of the book Work and Cancer Survivors by
Cover of the book Getting Started in Radio Astronomy by
Cover of the book The Caldwell Objects and How to Observe Them by
Cover of the book Building Babies by
Cover of the book Causes, Impacts and Solutions to Global Warming by
Cover of the book Hand Function by
Cover of the book ART and the Human Blastocyst by
Cover of the book Simplicial Structures in Topology by
Cover of the book Dependability in Electronic Systems by
Cover of the book A Polynomial Approach to Linear Algebra by
Cover of the book Studies in Phase Space Analysis with Applications to PDEs by
Cover of the book Skin Cancer by
Cover of the book Multiple Organ Failure 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