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Fish Protein Hydrolysates
From Production to Food and Nutraceutical Industry Applications
- 1st Edition - November 1, 2024
- Authors: Nilesh Prakash Nirmal, Chalat Santivarangkna, Alaa El-Din A. (Aladin) Bekhit, Francisco J. Barba
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 2 1 6 5 4 - 1
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 2 1 6 5 5 - 8
Fish Protein Hydrolysates: From Production to Food and Nutraceutical Industry Applications provides the most updated and comprehensive knowledge on fish protein hydrolysa… Read more
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Request a sales quoteFish 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.
Sections discuss 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.
- Provides methods to utilize low-value fish discards and minimize seafood processing waste
- Discusses current technologies and the impact of different processing parameters on fish protein hydrolysate production
- Explains the de-bittering process, functional properties, bioactivities, food applications, and health benefits of fish protein hydrolysates
- Outlines food safety concerns and regulation of fish protein hydrolysate as a food ingredient
Researchers and practitioners in the fields of fishery science, fish processing, food waste reduction, and marine microbiology, Advanced undergraduate and graduate students studying seafood microbiology, nutraceuticals, fish processing, and food waste reduction
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
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
- No. of pages: 300
- Language: English
- Edition: 1
- Published: November 1, 2024
- Imprint: Academic Press
- Paperback ISBN: 9780443216541
- eBook ISBN: 9780443216558
NN
Nilesh Prakash Nirmal
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.
Affiliations and expertise
Institute of Nutrition, Mahidol University, ThailandCS
Chalat Santivarangkna
Dr. Chalat Santivarangkna is a food biotechnologist with 30 years of experience in food industries spanning Thailand, Germany, Japan, Australia, and the USA. He obtained his PhD in Food Biotechnology from Technische Universitaet Muenchen, Germany. He is currently the Director of the Institute of Nutrition, Mahidol University. His research focuses on valorization of fish byproducts and coproducts, health benefits of fish protein hydrolysates, and probiotics.
Affiliations and expertise
Institute of Nutrition, Mahidol University, ThailandA(
Alaa El-Din A. (Aladin) Bekhit
Alaa El-Din A. Bekhit, PhD, has earned his PhD in biochemistry from Lincoln University, New Zealand in 2004. He obtained his MSc in food process engineering from the University of Reading, United Kingdom in 1994. Dr. Bekhit is a Professor at the Food Science Department, University of Otago, New Zealand. He also holds an honorary distinguished professor post at the Food Science and Pharmacy College, Xinjiang Agricultural University, and the Chinese Academy of Agricultural Sciences (CAAS), along with honorary associate professor in the College of Food and Agricultural Sciences, King Saud University, Kingdom of Saudi and adjunct associate professor in the Faculty of Agriculture and Life Sciences, Lincoln University, New Zealand. He has been active in studying different aspects of foods, including packaging, for more than 30 years. He has published more than 230 research papers, 80 review articles, 72 book chapters and 06 books.
Affiliations and expertise
Associate Professor, Food Science Department, University of Otago, New ZealandFB
Francisco J. Barba
Dr. Francisco Barba is the coordinator of the Sustainable Development Goals Commission at the Faculty of Pharmacy, University of Valencia, and is the university contact for the European Food Safety Authority on the topic of food additives. He obtained his PhD in Pharmacy at the University of Valencia. His research focuses on non-conventional processing for the preservation and extraction of bioactive compounds from food products.
Affiliations and expertise
Preventive Medicine and Public Health Department, Faculty of Pharmacy, University of Valencia Avda. Vicent Andres Estelles, Burjassot, Valencia, Spain