By Se-Kwon Kim
The seafood processing produces a large number of by-products that typically include bioactive fabrics akin to proteins, enzymes, fatty acids, and biopolymers. those by-products are usually underutilized or wasted, even if they've been proven to have biotechnological, dietary, pharmaceutical, and biomedical purposes. for instance, by-products derived from crustaceans and algae were effectively utilized as opposed to collagen and gelatin in nutrients, cosmetics, drug supply, and tissue engineering.
Divided into 4 components and such as twenty-seven chapters, this e-book discusses seafood spinoff improvement, isolation, and characterization, and demonstrates the significance of seafood by-products for the pharmaceutical, nutraceutical, and biomedical industries.
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Seafood Processing By-Products: Trends and Applications by Se-Kwon Kim