Seafood Processing By-Products: Trends and Applications

Seafood Processing By-Products

Seafood Processing By-Products: Trends and Applications explores the recovery, development, and practical use of valuable materials generated by the seafood processing industry. The book examines bioactive compounds such as proteins, enzymes, fatty acids, and biopolymers that can be recovered from seafood waste and transformed into useful products. It covers modern approaches for the isolation and characterization of these materials, as well as their applications in food, nutrition, cosmetics, pharmaceuticals, drug delivery, and biomedical fields, highlighting the potential of seafood by-products as sustainable and valuable resources.

Key Features:

• Seafood processing by-product utilization
• Recovery of bioactive compounds
• Proteins, enzymes, and fatty acids
• Biopolymers and functional materials
• Isolation and characterization techniques
• Nutraceutical applications
• Pharmaceutical applications
• Biomedical applications
• Food and cosmetic applications
• Crustacean and algae-derived materials
• Sustainable waste valorization
• Drug delivery and tissue engineering