Seafood Processing By-Products: Trends and Applications

Seafood Processing By-Products: Trends and Applications

Seafood Processing By-Products: Trends and Applications explores the recovery, development, characterization, and utilization of valuable bioactive compounds obtained from seafood processing waste. The book examines proteins, enzymes, fatty acids, biopolymers, collagen, gelatin, and other materials derived from seafood by-products, highlighting their applications in food, biotechnology, pharmaceuticals, nutraceuticals, cosmetics, and biomedical fields. It provides a comprehensive overview of modern approaches for transforming seafood waste into useful, high-value products.

Key Features

• Comprehensive coverage of seafood processing by-products
• Explores the recovery, isolation, and characterization of bioactive compounds
• Covers proteins, enzymes, fatty acids, and biopolymers
• Discusses collagen and gelatin alternatives from seafood sources
• Examines nutritional and food applications
• Covers pharmaceutical and nutraceutical applications
• Explores biomedical and tissue engineering applications
• Discusses applications in cosmetics and drug delivery
• Highlights the biotechnological potential of seafood waste
• Covers by-products from fish, crustaceans, and algae
• Promotes value-added utilization and waste reduction
• Suitable for researchers and professionals in food science, fisheries, biotechnology, marine science, pharmaceutical science, and biomedical research