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

José Manuel Lorenzo is Head of Research at the Meat Technology Centre of Galicia (CTC), Ourense, Spain. He received his M.S. in Food Science and Technology (University of Vigo). He obtained his Ph.D. in Food Science and Technology (University of Vigo) in 2006. He has started his scientific career in the Department of Food Science and Technology at the University of Vigo, first as researcher scholarship, then, since April 2006, as academic Researcher. In 2006-2005 from October to March, he completed a stage period for his research project at the Stazione Sperimentale per L´Industria delle Conserve Alimentaria, (Parma, Italy). He has been PI of several projects of R&D and innovation related to meat science and food technology. He has developed numerous projects, many related to agro-industry and meat companies, and acquired extensive experience in the field of food technology. During this period, he completed my analytic training in LC and GC, developing methods to quantify levels of lipid/protein oxidation, lipid fractionation by SPE and vitamins with HPLC/FD/DAD and volatiles by GC/MS.
He published more than 290 papers in well-recognized peer-reviewed international journals (SCI), with 68% of them in the first quartile (number of publications in Q1 is higher than 150), and 195 communications to congresses, mostly international. His h-index is 33 with a number of cites of 3600 in Scopus. He was principal researcher in three European projects, ten national projects, thirty-eight in regional projects (Galicia, NW Spain) development with meat enterprises and industry. In addition, he has participated in more than 65 projects as research collaborator. He has written six international books as editor and other one as national book as editor, and he has written forty-nine and eight chapters of international and national books, respectively. In addition, he has got one national patent as inventor. Finally, he has supervised four doctoral theses.
His resear

ch lines are:
a.Incorporation of bioactive compounds into foods: functional and healthy foods.
b.Food quality and safety. Shelf-life studies and microbiology predictive.
c.Use of by-products from the agro-food industries.
d.New packaging systems: active and / or intelligent packaging.
e.Application of emerging technologies in food processing: ultrasonic, high hydrostatic pressures, high voltage electric pulses, ultraviolet radiation, etc.
f.Development of new meat products. Modification to obtain healthier products. Use of natural additives and antioxidants.

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