Seafood Processing By-Products

Seafood Processing By-Products

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E-Bok
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Format E-Bok
Kopisperre Teknisk DRM
Filformat PDF
Utgivelsesår 2014
Forlag Springer New York
Språk Engelsk
ISBN 9781461495901
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Om Seafood Processing By-Products

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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