Understanding the Functional, Flavor, and Nutritional Properties of Blue Foods

Understanding the Functional, Flavor, and Nutritional Properties of Blue Foods, Volume 119 provides a holistic and in-depth examination of blue foods, moving beyond basic nutrition to explore their multifaceted roles. Chapters in this new release include Red seaweed Palmaria palmata: A sustainable protein source for the future, Nutritional and Functional Bioactive Compounds in Fish, Fermented fish: A Deep Dive into Tradition, Innovation, ad Health Benefits, Phlorotannins from marine algae, Shrimp: Nutrition, Preservation and Processing, Nutritional , Flavor and Functional Properties of Golden Pomfret, Fish by-products: Functional properties, health attributes, and challenges, and much more.

Additional chapters cover Exploring the Flavor Profiles of Blue Foods: Mechanistic Insights, Factor Analysis, and Assessment Strategies, and Non-thermal processing of fish: Evolution of flavor, physico-chemical properties, and bioactivities. By integrating perspectives from food science, nutrition, gastronomy, and sustainability, this volume positions blue foods as essential components of future food systems, offering scientific insights for their valorization and innovative application.

YF

Yu Fu

Prof. Yu Fu is a Full Professor at College of Food Science, Southwest University, China. He earned his PhD degree in Food Science from Aarhus University and completed postdoctoral research at University of Copenhagen. He has also served as a visiting scholar at the University of Manitoba and the University of Aberdeen. Dr. Fu has led several research projects, including National Natural Science Foundation grants, National Key R&D Program, etc. He has published over 100 peer-reviewed papers as first or corresponding author in internationally respected journals such as Journal of Advanced Research, Trends in Food Science & Technology, Journal of Agricultural and Food Chemistry, and Food Chemistry. He has contributed to eight English academic books and holds ten national invention patents. He also serves the scientific community in numerous professional and editorial roles, including member of Youth Working Committee of Chinese Association of Animal Products Processing, expert of Technical Advisory Committee of Chongqing Agricultural Product Processing Association, Editor-in-Chief of International Journal of Food Studies, Editor for Trends in Food Science & Technology, Academic Editor for Journal of Food Biochemistry, Deputy Editor for International Journal of Food Science & Technology. He was listed among Elsevier’s “Top 2% Scientists” (2023–2025) and has received awards including the ACU Early Career Award, Foods Outstanding Young Scholar Award, Excellent Instructor Award for International College Students’ Innovation Competition (Gold award), EFFoST “PhD Student of the Year” award, and the Best Oral Presentation Award at the ICoMST.

Affiliations and expertise

Associate Professor, Northeastern University, USA

FT

Fidel Toldra

Professor Fidel Toldrá is Research Professor at the Instituto de Agrpquimica y Tecnologia de Alimentos, CSIC in Valencia (Spain) where he leaders the group on Protein Foods. He was a Fulbright postdoctoral scholar at Purdue University (West Lafayette, Indiana, 1985-86) and visiting scientist at the University of Wisconsin (Madison, Wisconsin, 1991 and 1995), and the Institute of Food Research (Bristol, UK, 1987). He is Editor-in-Chief of Trends in Food Science & Technology, Associate Editor of Meat Science and Editor of book serial Advances in Food and Nutrition Research. He has published >365 manuscripts, with h index 74, and has filed 11 patents. He is a member of the Editorial Board of 16 scientific journals including Food Chemistry, Current Opinion in Food Science, Journal of Food Engineering, Food Analytical Methods, International Journal of Molecular Sciences, and Food Science & Human Wellness, among other. He is author of 2 books, 163 book chapters, and edited 63 books, being Editor of the 8th and 9th editions of Lawrie´s Meat Science book (Elsevier) and an Editor-in-Chief of the Encyclopedia of Food and Health (2015, Academic Press/Elsevier). He received the 2001 Institute Danone Award to the best Scientific Trajectory, 2002 International Prize for Meat Science and Technology, 2010 Distinguished Research Award, 2014 Meat Processing Award and 2023 International Lectureship Award, all 3 from the American Meat Science Association, 2015 Dupont Science Award, 2019 Innovation Award of the Spanish Association of Meat Industry and 2019 Award on Advancement of Agricultural and Food Chemistry of the American Chemical Society (ACS). He is a Fellow of the International Academy of Food Science and Technology (IAFOST), Fellow of the Institute of Food Technologists (IFT), Fellow of the Agricultural and Food Chemistry Division of the American Chemical Society and Fellow of the International Association of Advanced Materials. Prof. Toldrá served at Panels on Food Additives and on Flavorings, Enzymes, Processing aids and Food contact materials of the European Food Safety Authority (EFSA, 2003-15) and was Chairman of the Working groups on Irradiation (2009-10), Processing Aids (2011-14) and Enzymes (2010-15). In 2008-09 he joined the FAO/WHO group of experts to evaluate chlorine-based disinfectants in the processing of foods.

Affiliations and expertise

Research Professor, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spanish National Research Council, Paterna (Valencia), Spain

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Understanding the Functional, Flavor, and Nutritional Properties of Blue Foods

Description

Key features

Readership

Table of contents

Product details

About the editors

Yu Fu

Fidel Toldra