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Fish Protein Hydrolysates

From Production to Food and Nutraceutical Industry Applications

  • 1st Edition - October 4, 2024
  • Latest edition
  • Authors: Nilesh Nirmal, Chalat Santivarangkna, Alaa El-Din A. (Aladin) Bekhit, Francisco J. Barba
  • Language: English

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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Description

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. This 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. This book discusses the defatting and debittering aspects of fish protein hydrolysates, purification methods, trends in food product development, food and feed applications, and more. Most importantly, this book provides 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.

Key features

  • 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

Readership

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

Table of contents

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

Product details

  • Edition: 1
  • Latest edition
  • Published: October 11, 2024
  • Language: English

About the authors

NN

Nilesh 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, Thailand

CS

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, Thailand

A(

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 Zealand

FB

Francisco J. Barba

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.

Affiliations and expertise
Research group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Burjassot, València, Spain

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