E-Book, Englisch, 560 Seiten
ISBN: 978-1-84569-208-7
Verlag: Elsevier Reference Monographs
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
Part one summarises the physical and chemical properties of marine proteins and lipids and assesses methods for their extraction and recovery. Part two examines the various applications of by-products in the food industry, including health-promoting ingredients such as marine oils and calcium, as well as enzymes, antioxidants, flavourings and pigments. The final part of the book discusses the utilization of marine by-products in diverse areas such as agriculture, medicine and energy production.
With its distinguished editor and international team of authors, Maximising the value of marine by-products is an invaluable reference for all those involved in the valorisation of seafood by-products.
Learn how to devise strategies for the full utilisation of the catchUnderstand the importance of marine by-products to human healthExplores the use of marine by-products in diverse areas such as agriculture, medicine and energy production