Seafood Processing By-Products - Trends and Applications (Hardcover, 2014)

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.

General

Imprint:	Springer-Verlag New York
Country of origin:	United States
Release date:	April 2014
First published:	2014
Editors:	Se-Kwon Kim
Dimensions:	235 x 155 x 38mm (L x W x T)
Format:	Hardcover
Pages:	597
Edition:	2014
ISBN-13:	978-1-4614-9589-5
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-4614-9589-X
Barcode:	9781461495895

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