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Fish Protein Hydrolysates

Name: Fish Protein Hydrolysates
Brand: Elsevier Science
SKU: 9780443216541
Price: 879.06 RON
Availability: InStock

From Production to Food and Nutraceutical Industry Applications

Autor: Nilesh Prakash Nirmal, Chalat Santivarangkna, Alaa El-Din A. (Aladin) Bekhit, Francisco J. Barba

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Legare: Carte broșată

Editura: Elsevier Science

Disponibilitate: La editor doar la comandă

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879.06 lei

Fish Protein Hydrolysates: From Production to Food and Nutraceutical Industry Applications provides...

Informații despre carte

Autor

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

Limbă

engleză

Legare

Carte - Carte broșată

Publicat

2025

Pagini

300

EAN

9780443216541

ISBN

0443216541

Enbook ID

46013195

Editura

Elsevier Science

Greutate

566

Dimensiuni

152 x 229

Descriere completă

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. The 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. The book discusses the defatting and de-bittering aspects of fish protein hydrolysates, purification methods, trends in food product development, food and feed applications, and more. Most importantly, the book provides the 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. Provides methods to utilize low-value fish discards and minimize seafood processing wasteDiscusses the current technologies and the impact of different processing parameters on fish protein hydrolysate productionExplains the de-bittering process, functional properties, bioactivities, food applications, and health benefits of fish protein hydrolysatesOutlines food safety concerns and regulation of fish protein hydrolysate as a food ingredient

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Fish Protein Hydrolysates

From Production to Food and Nutraceutical Industry Applications

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Descriere completă

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