Fish Protein Hydrolysates: From Production to Food and Nutraceutical Industry Applications

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. The book discusses 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. 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. Provides methods to utilize low-value fish discards and minimize seafood processing wasteDiscusses the current technologies and the impact of different processing parameters on fish protein hydrolysate productionExplains the de-bittering process, functional properties, bioactivities, food applications, and health benefits of fish protein hydrolysatesOutlines food safety concerns and regulation of fish protein hydrolysate as a food ingredient INDICE: 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

• ISBN: 978-0-443-21654-1
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 300
• Fecha Publicación: 01/11/2024
• Nº Volúmenes: 1
• Idioma: Inglés