ABSTRACT
The importance and value of foods from marine sources is ever-increasing, especially as the availability of arable land decreases due to climate change, increasing populations and urbanization, and other factors. This book looks at the importance of marine foods and their secondary metabolites for human health along with a number of novel processing techniques and applications for marine foods. It also provides some recent studies on microbiology and genomics of marine food products.
The volume first looks at several pharmacological properties of marine-derived compounds and their applications. The volume goes on to present a number of scientific reports on new and effective processing technologies and applications for marine foods. These include various methods of freezing fish for later consumption and fermentation processes for fish products. Other industrial applications and issues are explored as well, such as waste management and utilization of fish byproducts. The issue of maintaining probiotic and nutritional value from fish products during industrial processing is also addressed, and the role of microbiology and genomics of marine food products is explored as well.
TABLE OF CONTENTS
part I|2 pages
Marine-Based Bioactive Compounds and Biomaterials
chapter Chapter 1|20 pages
Pharmacological Applications of Marine-Derived Compounds
chapter Chapter 3|12 pages
Marine Bioactive Components
part II|2 pages
Novel Processing Techniques
chapter Chapter 8|34 pages
Range of Fermented Fish Products Across the Globe
part III|2 pages
Processing and Industrial Applications for Marine Foods
chapter Chapter 10|18 pages
Utilization of Fish and Shellfish Byproducts from Marine Food Industries: Benefits and Challenges
chapter Chapter 12|26 pages
Formulation of Probiotic-Based Functional Fish Feeds
part IV|2 pages
Marine Microbiology