The Aquatic Product Processing And By Product Utilization
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The Aquatic Product Processing and By-product Utilization
Aquatic products are extremely popular with consumers since they have a unique taste and multiple bioactive substances such as protein, mineral elements, polysaccharides, and unsaturated fatty acids. However, the processing of aquatic products is still mostly at the primary processing level, resulting in a low utilization rate. Meanwhile, food processing causes a sizable number of by-products, seriously depleting natural resources and polluting the environment. Therefore, in-depth processing of aquatic products and the improvement of the comprehensive utilization of by-products are conducive to the high-value utilization of low-value aquatic products so as to maximize the development of aquatic resources, achieve sustainable development of resources, and ultimately obtain higher economic, ecological, and social benefits.
Current Challenges for the Aquatic Products Processing Industry
Author: Véronique Verrez-Bagnis
language: en
Publisher: John Wiley & Sons
Release Date: 2024-01-31
This book offers a state-of-the-art analysis on the main challenges facing the aquatic products processing industry. The topics explored are particularly relevant to the issues faced by European consumers and processors, but the information provided within this book can be widely extrapolated. This book should be helpful for processors, fish traders, consumers, scientists and students. The first chapter is dedicated to the sociological definition of "fish" and consumers’ perceptions. The following chapters deal with the notions of quality sensu lato, biological risks and their control, as well as the risks linked to the pollution of oceans and ecosystems by microplastics. Two types of processes and processed products – smoked fish and surimi products – which are of great economic importance to the European market, are also presented. The process of adding value to co-products, including the "blue biorefinery" and the innovative pH-shift technology are also covered in this book.
Fundamentals and Application of Atomic Force Microscopy for Food Research
Fundamentals and Application of Atomic Force Microscopy for Food Research explains how to get reliable AFM data and current application progress of AFM in different food substances. Sections focus on an Introduction to AFM for food research and Applications of AFM for different types of food substances. Edited by 3 experts in the field of nanotechnology and food science, this book reduces the difficulty of AFM application and shortens the learning time for new hands. Until now, no such book has systematically described the application of Atomic Force Microscopy (AFM) for food research. Many scientists in the field of food science and engineering need to evaluate their developed foods and food contact surfaces at nanoscale. However, there is a steep learning curve for new hands, hence the need for this comprehensive resource. - Describes the application of AFM for food research - Covers applications of AFM for different types of food substances - Addresses future uses and perspectives of AFM for the development of food nanotechnology