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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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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.
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.
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Prof. Francisco J. Barba earned his European PhD thesis in 2011 (extraordinary doctorate award) from the Universitat de València. He has been granted with different predoctoral and postdoctoral fellowships like Marie Curie IEF. Dr. Barba is an international benchmark in the field of innovative food processing technologies and in particular in the use of pulsed electric fields, supercritical fluids, ultrasound, accelerated extraction with solvents, etc. for different food applications.
He is the coordinator of the multidisciplinary group “ALISOST”, with more than 20 people involved and the director of the Master of Sustainable Food Processing. Dr. Barba has participated in more than 20 national and international projects, as Principal Investigator (3 European and 3 national) and as a participant. He is the author or co-author of more than 400 publications in journals with a high impact factor (SCOPUS hindex: 89; Google Scholar hindex: 102), more than 12 books edited by prestigious international publishers Elsevier, Springernature, Wiley, CRC Press, and project evaluator for more than 20 agencies, including the European Commission. He has been awarded as a Highly Cited Researcher (2019-2023) in Agriculture Sciences as well as Top 2% of scientists worldwide according to the University of Stanford ranking.