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

✍ Scribed by Megh R. Goyal (Editor); Hafiz Ansar Rasul Suleria (Editor); Shanmugam Kirubanandan (Editor)

• Publisher: Apple Academic Press
• Year: 2019
• Leaves: 435
• Edition: 1
• Category: Library

✦ Synopsis

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 1: Marine-Based Bioactive Compounds And Biomaterials

1. Pharmacological Applications of Marine Derived Compounds: A Preventive Approach

Sana Khalid et al.

2. Bioactive Compounds from Marine Sources

Vijay Singh Sharanagat, Vinti Singla, and Lochan Singh

3. Marine Bioactive Components: Sources, Health Benefits, and Future Prospects

Monika Thakur

4. Chitin and Chitosan: Applications in Marine Foods

P. Anand Babu et al.

Part 2: Novel Processing Techniques: Fish And Fish Products

5. Fish Freezing: Principles, Methods, and Scope

Vijay Singh Sharanagat, Vidushi Kansal, and Lochan Singh

6. Fish Freezing: Principles and Practices

Juhi Saxena and Hilal A. Makroo

7. Fermentation Methods and Fermented Fish Products

D. Priscilla Mercy Anitha et al.

8.Range of Fermented Fish Products Across the Globe: Scope, Uses, and Methods of Preparation

Sasikanth Sarangam and Saranya Chandana Kundeti Priya

Part 3: Processing And Industrial Applications For Marine Foods

9.Waste Management in Processing of Marine Foods

Lochan Singh, Kshitz Kumar, and Vijay Singh Sharanagat

10.Utilization of Fish and Shell Fish Byproducts from Marine Food Industries: Benefits and Challenges

Ramesh Shruthy and Radhakrishnan Preetha

11.Marine Foods: Nutritional Significance and Their Industrial Applications

Aamir Shehzad et al.

12. Formulation of Probiotic-Based Functional Fish Feeds: Eco-FriendlyApproach

Keerthi Thalakattil Raghavan and Glindya Bhagya Lakshmi

Part 4: Marine Microbiology

13. Microbiology of Marine Food Products

Reshma B Nambiar et al.

14. Marine Genomics: An Emerging Novel Technology

Karuna Singh and Monika Thakur