Fish Protein Hydrolysates

From Production to Food and Nutraceutical Industry Applications

Nilesh Nirmal, Chalat Santivarangkna, Alaa El-Din A. (Aladin) Bekhit, Francisco J. Barba

• Publisher: Academic Press
• Year: 2024
• Topic: Technology & Engineering
• eBook ISBN:
  9780443216558
• Subtopic: Fisheries & Aquaculture
• Index: Technology & Engineering

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. - Provides methods to utilize low-value fish discards and minimize seafood processing waste - Discusses current technologies and the impact of different processing parameters on fish protein hydrolysate production - Explains the de-bittering process, functional properties, bioactivities, food applications, and health benefits of fish protein hydrolysates - Outlines food safety concerns and regulation of fish protein hydrolysate as a food ingredient

Table of contents

• Title of Book
• Chapter One. Seafood processing waste and protein content
• Chapter Two. Production of fish protein hydrolysate by chemical method
• Chapter Three. Production of fish protein hydrolysate by enzymatic method
• Chapter Four. Production of fish protein hydrolysate by microbial fermentation
• Chapter Five. Emerging technologies for the production of fish protein hydrolysates
• Chapter Six. Defatting and debittering of fish protein hydrolysate
• Chapter Seven. Technofunctional properties of fish protein hydrolysate
• Chapter Eight. Purification and identification of bioactive peptide from fish protein hydrolysate
• Chapter Nine. Biological activities and health benefits of fish protein hydrolysate
• Chapter Ten. Fish protein hydrolysate as a food and feed ingredient
• Chapter Eleven. Terends in food product development using fish protein hydrolysate
• Chapter Twelve. Commercialization and pilot-scale production of fish protein hydrolysate: Challenges and recent developments
• Index