Aquaculture and By-Products: Challenges and Opportunities in the Use of Alternative Protein Sources and Bioactive Compounds (eBook, ePUB)

• Format: ePub

Produktbeschreibung

Aquaculture and By-products: Challenges and Opportunities, Volume 92 in the Advances in Food and Nutrition Research series, explores the potential use of aquaculture and by-products as sources of proteins and bioactive compounds. Alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products are thoroughly discussed. Chapters in this new volume include Alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products, Development of new food and pharmaceutical products: Nutraceuticals and food additives, Evaluation of the protein and bioactive compound bioaccessibility/bioavailability and citotoxicity of the extracts obtained from aquaculture and by-products, and more.

• Details alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products
• Evaluates the protein and bioactive compound bioaccessibility/bioavailability and citotoxicity of the extracts
• Updates on progress in the development of new food and pharmaceutical products, such as nutraceuticals and food additives

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Produktdetails

• Verlag: Elsevier Science & Techn.
• Seitenzahl: 260
• Erscheinungstermin: 11. Mai 2020
• Englisch
• ISBN-13: 9780128202173
• Artikelnr.: 61681537

Autorenporträt

Francisco J. Barba, PhD, is working as a Professor in the Nutrition and Food Science area in the Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Sciences, University of Valencia, Spain. Dr. Barba earned his PhD in Food Technology and master's degree in Dietetics and Dietotherapy from the University of Valencia. His areas of interest include edible and bioactive packaging, novel and emerging techniques in food and bio-engineering, thermal and non-thermal technologies, bioactive compounds, essential oils, spectroscopy and analytical techniques, phytochemistry of medicinal and aromatic plants, and sustainable processing. He has published more than 441 research papers and review articles, 12 books and 84 book chapters on different aspects of food and nutritional science and food packaging. Dr. Barba is a co-inventor of two patents and the editor-in-chief or editor of several reputed journals such asFood Research International, Innovative Food Science and Emerging Technologies, Journal of Food Composition and Analysis, Applied Food Research, among others.

Inhaltsangabe

1. Aquaculture and by-products as source of proteins and bioactive compounds
Mohsen Gavahian
2. Alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products
Amin Mousavi Khaneghah
3. Development of new food and pharmaceutical products: Nutraceuticals and food additives
Jose Manuel Lorenzo
4. Evaluation of the protein and bioactive compound bioaccessibility/bioavailability and citotoxicity of the extracts obtained from aquaculture and by-products
Mirian Pateiro
5. Evaluation of the extracts on target populations
Daniel Franco Sr.
6. Scaling-up processes: Industrial scale equipment, patents and commercial applications.
Francisco J. Martí
7. Life cycle assessment
Angelica Mendoza Beltran
8. Limitations for utilization in food industry: Legal regulations and consumer attitudes regarding the use of extracts and products obtained from aquaculture and by-products
Krystian Marszalek