Aquaculture and By-Products: Challenges and Opportunities in the Use of Alternative Protein Sources and Bioactive Compounds
Advances in Food and Nutrition Research Series

Aquaculture and By-products: Challenges and Opportunities, Volume 92 in the Advances in Food and Nutrition Research series, explores the potential use of aquaculture and by-products as sources of proteins and bioactive compounds. Alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products are thoroughly discussed. Chapters in this new volume include Alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products, Development of new food and pharmaceutical products: Nutraceuticals and food additives, Evaluation of the protein and bioactive compound bioaccessibility/bioavailability and citotoxicity of the extracts obtained from aquaculture and by-products, and more.

1. Aquaculture and by-products as source of proteins and bioactive compounds Mohsen Gavahian 2. Alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products Amin Mousavi Khaneghah 3. Development of new food and pharmaceutical products: Nutraceuticals and food additives Jose Manuel Lorenzo 4. Evaluation of the protein and bioactive compound bioaccessibility/bioavailability and citotoxicity of the extracts obtained from aquaculture and by-products Mirian Pateiro 5. Evaluation of the extracts on target populations Daniel Franco Sr. 6. Scaling-up processes: Industrial scale equipment, patents and commercial applications. Francisco J. Martí 7. Life cycle assessment Angelica Mendoza Beltran 8. Limitations for utilization in food industry: Legal regulations and consumer attitudes regarding the use of extracts and products obtained from aquaculture and by-products Krystian Marszalek

The primary audience for this book will be food scientists and engineers, food industry personnel and academia (including graduate and postgraduate students). The secondary audience will be Food processors and product development scientist. This book can be used a Handbook for various advanced food processing courses in Universities (5000 & 6000 level)

• Details alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products
• Evaluates the protein and bioactive compound bioaccessibility/bioavailability and citotoxicity of the extracts
• Updates on progress in the development of new food and pharmaceutical products, such as nutraceuticals and food additives