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Fish Processing Byproducts: Quality Assessment & Application (2nd Print)

Author Name : Sachindra NM and Mahendrakar NS

Features

  • Publisher : Studium Press LLC, USA
  • Edition : 2nd Print
  • ISBN 10 : 1-62699-057-3
  • ISBN 13 : 978-1-62699-057-9
  • Page no : 409 + xii
  • Publication Year : 2020
$85

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  • Description
  • Table Of Content
  • Reviews
The global market for fish products is increasing every year due to their perceived health benefit to the consumer. The book focuses on novel and emerging technologies for the recovery of high value biological components from byproducts of fish processing and also appropriate treatment and utilization of treated byproducts. The book begins with discussions on the current global status of production of fish and fish byproducts. The following chapters cover many topics of current interest including management of fish processing byproducts, biotechnological approaches for the utilization of and biomedical potentials of marine byproducts, surimi processing byproducts, processing of byproducts to obtain high value biomolecules such as oils, enzymes, proteins, collagen, gelatin, polysaccharides, pigments from shrimp carapace, silaging of byproducts and their current and potential industrial applications. Also covered are the aspects of seaweeds as source of functional food materials. The book is a resource for those interested in the latest advances in the science and technology of handling and processing of byproducts of fish. The book provides current state of knowledge in the key research areas and contains ideas for future research. The book will be especially valuable for food scientists and technologists, students, teachers and entrepreneurs engaged in fish trade and manufacture of fish products.
Title Fish Processing Byproducts: Quality Assessment & Application (2nd Print)
Table of Content Contributors. About the Editors. Preface. Fishery Byproducts – An Overview (INDIA). Fish Waste Management (GREECE). Biotechnology for Utilization of Marine Byproducts (INDIA). Biomedical Potentials of Fish Processing Byproducts (REPUBLIC OF KOREA). Fish Oils: Production and Quality Aspects (INDIA). Protein Recovery from Fish Processing Discards (INDIA). Fish Industry Byproducts as Source of Enzymes and Applications of Enzymes in Seafood Processing (INDIA). Fish Collagen and Gelatin (INDIA). Utilization of Surimi Processing Waste for Value Added Products (INDIA). Carotenoids from Fishery Resources (INDIA). Functional Polysaccharides from Shellfish Byproducts (INDIA). Fish Byproduct Silage (INDIA). Seaweeds as Potential Good Sources of Functional Food Materials (JAPAN). Subject Index
Page No. 409 + xii
Author's Name Sachindra NM and Mahendrakar NS
Publisher Studium Press LLC, USA
Year Of Publication 2020
ISBN 10 1-62699-057-3
ISBN 13 978-1-62699-057-9
About The Book The global market for fish products is increasing every year due to their perceived health benefit to the consumer. The book focuses on novel and emerging technologies for the recovery of high value biological components from byproducts of fish processing and also appropriate treatment and utilization of treated byproducts. The book begins with discussions on the current global status of production of fish and fish byproducts. The following chapters cover many topics of current interest including management of fish processing byproducts, biotechnological approaches for the utilization of and biomedical potentials of marine byproducts, surimi processing byproducts, processing of byproducts to obtain high value biomolecules such as oils, enzymes, proteins, collagen, gelatin, polysaccharides, pigments from shrimp carapace, silaging of byproducts and their current and potential industrial applications. Also covered are the aspects of seaweeds as source of functional food materials. The book is a resource for those interested in the latest advances in the science and technology of handling and processing of byproducts of fish. The book provides current state of knowledge in the key research areas and contains ideas for future research. The book will be especially valuable for food scientists and technologists, students, teachers and entrepreneurs engaged in fish trade and manufacture of fish products.
Binding type Hard bound
Book Size(len) -
Series No
book size(hei) 9.9
Book size width 6.5
Edition 2nd Print

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