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. This 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. This book discusses the defatting and debittering aspects of fish protein hydrolysates, purification methods, trends in food product development, food and feed applications, and more. Most importantly, this book provides 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.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. Contributors - p. iv 7. Preface - p. xv 8. Acknowledgment - p. xi 9. Chapter One. Seafood processing waste and protein content - p. 1 10. Chapter Two. Production of fish protein hydrolysate by chemical method - p. 31 11. Chapter Three. Production of fish protein hydrolysate by enzymatic method - p. 57 12. Chapter Four. Production of fish protein hydrolysate by microbial fermentation - p. 69 13. Chapter Five. Emerging technologies for the production of fish protein hydrolysates - p. 93 14. Chapter Six. Defatting and debittering of fish protein hydrolysate - p. 131 15. Chapter Seven. Technofunctional properties of fish protein hydrolysate - p. 157 16. Chapter Eight. Purification and identification of bioactive peptide from fish protein hydrolysate - p. 197 17. Chapter Nine. Biological activities and health benefits of fish protein hydrolysate - p. 231 18. Chapter Ten. Fish protein hydrolysate as a food and feed ingredient - p. 249 19. Chapter Eleven. Trends in food product development using fish protein hydrolysate - p. 277 20. Chapter Twelve. Commercialization and pilot-scale production of fish protein hydrolysate: Challenges and recent developments - p. 315 21. Index - p. 343
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. This 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. This book discusses the defatting and debittering aspects of fish protein hydrolysates, purification methods, trends in food product development, food and feed applications, and more. Most importantly, this book provides 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.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. Contributors - p. iv 7. Preface - p. xv 8. Acknowledgment - p. xi 9. Chapter One. Seafood processing waste and protein content - p. 1 10. Chapter Two. Production of fish protein hydrolysate by chemical method - p. 31 11. Chapter Three. Production of fish protein hydrolysate by enzymatic method - p. 57 12. Chapter Four. Production of fish protein hydrolysate by microbial fermentation - p. 69 13. Chapter Five. Emerging technologies for the production of fish protein hydrolysates - p. 93 14. Chapter Six. Defatting and debittering of fish protein hydrolysate - p. 131 15. Chapter Seven. Technofunctional properties of fish protein hydrolysate - p. 157 16. Chapter Eight. Purification and identification of bioactive peptide from fish protein hydrolysate - p. 197 17. Chapter Nine. Biological activities and health benefits of fish protein hydrolysate - p. 231 18. Chapter Ten. Fish protein hydrolysate as a food and feed ingredient - p. 249 19. Chapter Eleven. Trends in food product development using fish protein hydrolysate - p. 277 20. Chapter Twelve. Commercialization and pilot-scale production of fish protein hydrolysate: Challenges and recent developments - p. 315 21. Index - p. 343
