Seafood Processing By-Products: Trends and Applications eBook

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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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Seafood Processing By-Products: Trends and Applications is written by Author and published by Springer. The Digital and eTextbook ISBNs for Seafood Processing By-Products are 9781461495901, 1461495903 and the print ISBNs are 9781461495895, 146149589X.