Seafood Science: Advances in Chemistry, Technology and Applications

Seafood Science: Chemistry, Technology and Applications

Seafood Science: Advances in Chemistry, Technology and Applications provides a comprehensive overview of current developments in seafood science, covering the chemistry, production, processing, health benefits, and applications of marine resources. The book explores important marine species including fish, seaweed, and crustaceans, with discussion of isolation techniques, seafood production methodologies, nutritional value, and potential health risks associated with consumption. It also highlights the growing role of seafood resources in aquaculture, biotechnology, pharmaceuticals, nutraceuticals, natural products, and materials science, making it a valuable reference for students, researchers, and professionals in marine and related scientific fields.

Key Features:

• Advances in seafood science
• Seafood chemistry and biotechnology
• Fish, seaweed, and crustacean resources
• Seafood production and processing
• Isolation and analytical methodologies
• Nutritional and health benefits
• Potential health risks of seafood consumption
• Aquaculture applications
• Biotechnology and natural products
• Pharmaceutical and nutraceutical applications
• Materials science applications
• Marine science research