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درباره این کتاب:
Aquaculture and By-products: Challenges
and Opportunities, Volume 92in theAdvances
in Food and Nutrition Researchseries
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.
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
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Chapter One: Aquaculture
and its by-products as a source of
nutrients and bioactive
compounds......Page 16 1.
Introduction......Page 17 2. Fish
by-products......Page 18 2.1.1.
Proteins......Page 19 2.1.1.1. Collagen
and gelatin......Page 20 2.1.1.2.
Bioactive peptides......Page 24 2.1.2.
Lipids......Page 25 3. Shellfish
by-products......Page 26 3.1.
Chitin/chitosan......Page 27 3.3.
Glycosaminoglycans (GAGs)......Page 29
3.4. Bioactive peptides......Page 30 4.
Marine algae (macro and micro)......Page
32 4.1.1. Proteins......Page 33 4.1.2.
Polysaccharides......Page 34 4.1.3.
Lipids......Page 35 4.2. Bioactive and
antioxidant compounds......Page 36
References......Page 38 Chapter Two:
Alternative extraction techniques to
obtain, isolate and purify proteins and
bioactive from aquaculture and
.........Page 50 1. Introduction......Page
51 2. Marine proteins and extraction
methods......Page 52 3.1. Antimicrobial
peptides......Page 53 3.4. Antioxidant
peptides......Page 54 3.7. Anti-diabetic
peptide......Page 55 4.2.
Carotenoids......Page 56 5. Innovative
methods for extraction of marine bioactive
compounds......Page 57 5.1.
Microwave-assisted extraction
(MAE)......Page 58 5.3. Supercritical
fluid extraction (SFE)......Page 59 5.5.
Pulsed electric field-assisted extraction
(PEFs)......Page 60 6.1. Bio-derived
solvents......Page 61 7.
Conclusions......Page 62
References......Page 63 Chapter Three:
Development of new food and pharmaceutical
products: Nutraceuticals and food
additives......Page 68 1.
Introduction......Page 69 2.1. Anticancer
activity......Page 70 2.2.
Diabetes......Page 73 2.3. Protection
against photoaging......Page 76 3. Food
additives from aquaculture and
by-products......Page 79 3.1.1. Meat and
fish products......Page 80 3.1.2. Milk,
dairy products and vegetable
beverages......Page 86 3.1.3. Pasta, bread
and cereal-based products......Page 90
3.2. Fish......Page 97 3.3. Oysters and
shrimp......Page 101 4.
Conclusion......Page 104
References......Page 105 Chapter Four:
Evaluation of the protein and bioactive
compound bioaccessibility/bioavailability
and cytotoxicity of the e .........Page
112 1. Introduction......Page 113 2.
Bioaccessibility and bioavailability of
bioactive compounds......Page 114 3.
Factors that affect the bioavailability of
bioactive compounds......Page 115 3.3.
Chemical structure......Page 116 4.
Assessment of bioavailability of the
valuable compounds......Page 117 4.1.
Evaluation through in vitro
methods......Page 118 4.1.1. Static
models......Page 119 4.1.2. Dynamic
models......Page 120 4.1.3. Cell culture
studies......Page 121 4.2.1. Plasma and
tissue concentrations......Page 122 5. In
vitro vs. in vivo procedures......Page 123
6.2. Protein......Page 126 7.
Possibilities to improve bioavailability
and bioaccessibility......Page 127 8.1.
Cell viability......Page 128 8.2.
Oxidative stress markers assay......Page
132 References......Page 133 Chapter Five:
Aquaculture and by-products: Challenges
and opportunities in the use of
alternative protein sources and bio
.........Page 142 1.
Introduction......Page 143 2. Western diet
and human health......Page 145 3.
Bioactive compounds from fish
by-products......Page 147 3.1. Fish
protein hydrolysate (FPH)......Page 148
3.2. Lipids from fish by-products: Omega-3
polyunsaturated fatty acids......Page 154
4. Bioactive compounds from crustaceans´
by-products......Page 160 4.1. Chitin and
chitosan......Page 161 4.2.
Carotenoids......Page 162 5. Bioactive
compounds from seaweed......Page 164 5.1.
Alginate......Page 169 5.2.
Carrageenan......Page 170 5.4. Other
polysaccharides: Fucoidan, ulvan,
laminarin......Page 172 5.5.
Carotenoids......Page 174 6. Bioactive
compounds from microalgae......Page 175 7.
Conclusions and future trends......Page
181 References......Page 182 Further
reading......Page 200 Chapter Six:
Scaling-up processes: Patents and
commercial applications......Page 202 1.
Introduction......Page 203 2. Fish
by-products production......Page 204 4.1.
Omega-3 fatty acids and biofuels......Page
205 4.2. Protein concentrates......Page
206 4.4. Chondroitin sulfate......Page 207
4.7. Chitin and chitosan......Page 208
4.8. Enzymes......Page 210 4.9. Fish
protein hydrolysates and bioactive
peptides......Page 211 5.1. What is the
scaling?......Page 212 5.2. Pilot
plant......Page 217 5.3. Difficulties in
transferring laboratory results to
industry......Page 218 5.5. Industrial
processes and compounds recovered from
aquaculture by-products......Page 219 6.
Regulatory frameworks......Page 221 7.
Intellectual property and
patents......Page 223 7.1.
Patents......Page 224 References......Page
234 Further reading......Page 238 Chapter
Seven: Legal regulations and consumer
attitudes regarding the use of products
obtained from aquaculture......Page 240 1.
Introduction......Page 241 2. Policies and
regulations for a sustainable development
of EU aquaculture......Page 245 3.
Situation in other countries......Page 247
4. Alternative sources in aquaculture
feeds......Page 248 5. The role of
labeling......Page 250 6. Consumer
concerns......Page 251 7. Consumer
preferences......Page 254
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