Editors:
Provides an overview of seafood processing by-products
Discusses the various bioactive functional ingredients obtained from seafood processing by-products
Addresses the health benefits and industrial applications of seafood processing by-products?
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Table of contents (27 chapters)
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Front Matter
About this book
The seafood processing industry produces a large amount of by-products that usually consist of bioactive materials such as proteins, enzymes, fatty acids, and biopolymers. These by-products are often underutilized or wasted, even though they have been shown to have biotechnological, nutritional, pharmaceutical, and biomedical applications. For example, by-products derived from crustaceans and algae have been successfully applied in place of collagen and gelatin in food, cosmetics, drug delivery, and tissue engineering.
Divided into four parts and consisting of twenty-seven chapters, this book discusses seafood by-product development, isolation, and characterization, and demonstrates the importance of seafood by-products for the pharmaceutical, nutraceutical, and biomedical industries.
Editors and Affiliations
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Specialized Graduate School of Convergence Science and Technology, Department of Marine-bio Convergence Science, Marine Bioprocess Research Center, Pukyong National University, Nam-GU, Korea, Republic of (South Korea)
Se-Kwon Kim
About the editor
Professor Se-Kwon Kim, Ph.D., is director of the Marine Process Research Center (MBPRC) and a distinguished professor in the graduate school of marine biotechnology at Pukyong National University in the Republic of Korea. His major research interests are the investigation and development of bioactive substances derived from marine organisms, and their application in eastern medicine, nutraceuticals, and cosmeceuticals via marine bioprocessing and mass-production technologies.
Bibliographic Information
Book Title: Seafood Processing By-Products
Book Subtitle: Trends and Applications
Editors: Se-Kwon Kim
DOI: https://doi.org/10.1007/978-1-4614-9590-1
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Science+Business Media New York 2014
Hardcover ISBN: 978-1-4614-9589-5Published: 09 April 2014
Softcover ISBN: 978-1-4939-4759-1Published: 23 August 2016
eBook ISBN: 978-1-4614-9590-1Published: 08 April 2014
Edition Number: 1
Number of Pages: XI, 597
Number of Illustrations: 47 b/w illustrations, 14 illustrations in colour
Topics: Food Science, Animal Biochemistry, Biochemical Engineering