Nilesh Nirmal, Chalat Santivarangkna, (Aladin) Alaa El-Din a Bekhit, Francisco J Barba

Fish Protein Hydrolysates

From Production to Food and Nutraceutical Industry Applications

• Broschiertes Buch

Produktbeschreibung

Fish Protein Hydrolysates: From Production to Food and Nutraceutical Industry Applications provides the most updated and comprehensive knowledge on fish protein hydrolysate production using a variety of innovative processing techniques and technologies. This book highlights various biological activities and health benefits of fish protein hydrolysates, their food and nutraceutical industry applications, and associated safety concerns. Written by international experts in the field of fisheries and seafood processing, this book provides its readership with a wealth of recent developments and guidance on each production method, including current and emerging technologies. This book discusses the defatting and debittering aspects of fish protein hydrolysates, purification methods, trends in food product development, food and feed applications, and more. Most importantly, this book provides real-time industrial scale-up process, commercialization, safety, and regulatory issue of fish protein hydrolysate as a food ingredient. Fish Protein Hydrolysates: From Production to Food and Nutraceutical Industry Applications is a valuable resource for fish processing industries, researchers, or scientists to update their knowledge on production techniques, bittering issues of fish protein hydrolysates, and scale-up processes. In addition, this is a valuable source for academic scholars and students to keep up to date with the current changes and improvements in fish protein hydrolysate production and applications in the food industry.

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Produktdetails

• Verlag: Elsevier Science
• Seitenzahl: 362
• Erscheinungstermin: 11. Oktober 2024
• Englisch
• Gewicht: 450g
• ISBN-13: 9780443216541
• ISBN-10: 0443216541
• Artikelnr.: 70892261

Autorenporträt

Dr. Nilesh Nirmal is a Global Talent Leader at the Institute of Nutrition, Mahidol University. He obtained his PhD in Food Science and Technology from Prince of Songkla University and has more than 15 years of experience in industry, academia, and research. His research interests focus on food-waste (seafood, fruit, vegetable) utilization for value-added products. He has extensive experience in bioactive compound analysis and characterization. He also has an interest in improving the stability of phytochemical and fish protein hydrolysates using nanotechnology and emerging technologies.

Inhaltsangabe

1. Seafood processing waste and protein content 2. Production of fish
protein hydrolysate by chemical method 3. Production of fish protein
hydrolysate by enzymatic method 4. Production of fish protein hydrolysate
by microbial fermentation 5. Emerging technologies in fish protein
hydrolysate production 6. Defatting and de-bittering of fish protein
hydrolysate 7. Functional properties of fish protein hydrolysate 8.
Purification and identification of bioactive peptide from fish protein
hydrolysate 9. Biological activities and health benefits of fish protein
hydrolysate 10. Fish protein hydrolysate as a food and feed ingredient 11.
Trends in food product development using fish protein hydrolysate 12.
Commercialization and pilot-scale production of fish protein hydrolysate:
Challenges and recent developments 13. Safety and regulation of fish
protein hydrolysate as a food ingredient