Technological Processes for Marine Foods, From Water to Fork: Bioactive Compounds, Industrial Applications, and Genomics

1st Edition

Megh R. Goyal, Hafiz Ansar Rasul Suleria, Shanmugam Kirubanandan

Apple Academic Press
June 18, 2019 Forthcoming
Reference - 396 Pages - 16 Color & 46 B/W Illustrations
ISBN 9781771887588 - CAT# K399255
Series: Innovations in Agricultural & Biological Engineering

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USD$159.95

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Summary

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.

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