FISH PROTEIN HYDROLYSATES : from production to food and nutraceuticla industry applications /
Fish Protein Hydrolysates: From Production to Food and Nutraceutical Industry Applications provides the most updated and comprehensive knowledge on fish protein hydrolysate production using a variety of innovative processing techniques and technologies.
-д хадгалсан:
| Бусад зохиолчид: | |
|---|---|
| Формат: | Цахим Цахим ном |
| Хэл сонгох: | англи |
| Хэвлэсэн: |
[S.l.] :
ELSEVIER ACADEMIC PRESS,
2025.
|
| Нөхцлүүд: | |
| Онлайн хандалт: | ScienceDirect |
| Шошгууд: |
Шошго нэмэх
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
|
MARC
| LEADER | 00000cam a22000007a 4500 | ||
|---|---|---|---|
| 001 | on1460289598 | ||
| 003 | OCoLC | ||
| 005 | 20260915095210.0 | ||
| 006 | m o d | ||
| 007 | cr |n||||||||| | ||
| 008 | 241012s2025 xx o 000 0 eng d | ||
| 040 | |a YDX |b eng |c YDX |d OPELS |d OCLCO |d OCLCQ |d OCLCL |d SFB |d OCLCF |d OCLCO | ||
| 019 | |a 1535410952 |a 1555353464 | ||
| 020 | |a 9780443216558 |q (electronic bk.) | ||
| 020 | |a 044321655X |q (electronic bk.) | ||
| 020 | |z 9780443216541 | ||
| 020 | |z 0443216541 | ||
| 035 | |a (OCoLC)1460289598 |z (OCoLC)1535410952 |z (OCoLC)1555353464 | ||
| 050 | 4 | |a SH336.F52 | |
| 082 | 0 | 4 | |a 664/.949 |1 https://id.oclc.org/worldcat/ddc/E3mF6BWPj9MKqXc9RWPjCmbbMh |
| 245 | 0 | 0 | |a FISH PROTEIN HYDROLYSATES : |b from production to food and nutraceuticla industry applications / |c Nilesh Nirmal [and more]. |
| 260 | |a [S.l.] : |b ELSEVIER ACADEMIC PRESS, |c 2025. | ||
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Front Cover -- Fish Protein Hydrolysates -- Fish Protein Hydrolysates: From Production to Food and Nutraceutical Industry Applications -- Copyright -- Contents -- Contributors -- Preface -- Acknowledgment -- One -- Seafood processing waste and protein content -- 0. Erratum -- 1. Introduction -- 2. Seafood processing -- 2.1 Traditional processing of seafood -- 2.1.1 Icing -- 2.1.2 Drying -- 2.1.3 Smoking -- 2.1.4 Fermentation -- 2.1.5 Curing -- 2.1.6 Marination -- 2.1.7 Freezing -- 2.1.7.1 Pressure-related freezing -- 2.1.7.2 Ultrasound-assisted freezing -- 2.1.7.3 Electrically assisted freezing -- 2.1.7.4 Magnetically assisted freezing -- 2.1.7.5 Use of antifreeze proteins -- 2.1.8 Thermal processing -- 2.1.8.1 Traditional thermal processing -- 2.1.8.2 Boiling -- 2.1.8.3 Steaming -- 2.1.8.4 Roasting -- 2.1.8.5 Deep-frying -- 2.1.8.6 Canning/retorting -- 2.1.8.7 Nonconventional thermal processing -- 2.1.8.8 Ohmic heating -- 2.1.8.9 Dielectric heating -- 2.1.8.10 Radiofrequency -- 2.1.8.11 Microwave heating -- 2.1.8.12 Infrared heating -- 2.1.9 Nonthermal processing -- 2.1.9.1 Pulsed electric field -- 2.1.9.2 High-pressure processing -- 2.1.9.3 Ultrasound -- 2.1.9.4 Cold plasma -- 2.1.9.5 Pulsed light -- 2.1.9.6 Irradiation -- 2.1.9.7 Oscillating magnetic field -- 2.1.10 Mild processing -- 2.1.10.1 Sous vide -- 2.1.11 Hurdle approach -- 3. Seafood waste and composition -- 4. Protein quality and quantity in waste -- 4.1 Protein composition of seafood waste -- 4.2 Factors influencing protein content -- 4.3 Analytical techniques for protein assessment -- 5. Nutritional significance of seafood waste proteins -- 6. Utilization and valorization strategies -- 7. Challenges and future perspectives -- References -- Two -- Production of fish protein hydrolysate by chemical method -- 0. Erratum -- 1. Introduction -- 2. Types of chemicals used in FPH production. | |
| 505 | 8 | |a 2.1 Acid hydrolysis -- 2.2 Alkaline hydrolysis -- 3. Impact of processing parameters -- 3.1 Effect of concentration of chemicals -- 3.2 Effect of the pH -- 3.3 Effect of the temperature and reaction time -- 4. Advantages and disadvantages -- 5. Suggestions and potential development -- 6. Conclusion -- References -- Three -- Production of fish protein hydrolysate by enzymatic method -- 0. Erratum -- 1. Introduction -- 2. Types of enzymes used in FPH production -- 2.1 Alkaline proteases -- 2.2 Acid proteases -- 3. Impact of processing parameters: pH, temperature, enzyme, substrate concentration, and reaction time -- 3.1 Influence of pH -- 3.2 Effect of temperature -- 3.3 Type of enzyme and loading -- 3.4 Reaction time -- 4. Advantages and disadvantages -- 5. Conclusions -- Acknowledgments -- References -- Four -- Production of fish protein hydrolysate by microbial fermentation -- 0. Erratum -- 1. Introduction -- 2. FPH production by microbial fermentation -- 2.1 Different commercial bacterial proteases are used for the hydrolysis of fish proteins -- 2.2 Fermentation process -- 2.3 Fermentation-an ideal tool to convert fish by-products/underutilized fishery resources into bioactive peptides -- 3. Impact of processing parameters -- 4. Advantages and disadvantages of microbial fermentation process -- 4.1 Advantages -- 4.1.1 Green technology -- 4.1.2 Novel products production -- 4.1.3 Microbial biomass as a source of nutrients -- 4.1.4 Higher conversion efficiency -- 4.1.5 Debitterness -- 4.1.6 Improved bioactive potential -- 4.1.7 Recovering high-value products -- 4.2 Disadvantages -- 4.2.1 High capital and operational cost -- 4.2.2 Downstream processing -- 4.2.3 Strict process control -- 4.2.4 Complications associated with metabolites generated -- 4.2.5 Sterilization -- 4.2.6 Need for high-cost ingredients. | |
| 505 | 8 | |a 5. Large-scale microbial fermentation process for FPH production -- 6. Conclusion -- References -- Five -- Emerging technologies for the production of fish protein hydrolysates -- 0. Erratum -- 1. Introduction -- 2. Conventional methods of FPH production -- 2.1 Fermentation -- 2.2 Acid hydrolysis -- 2.3 Alkali hydrolysis -- 2.4 Enzymatic hydrolysis -- 3. Emerging techniques in FPH production -- 3.1 Subcritical water hydrolysis -- 3.1.1 Parameters affecting subcritical water hydrolysis -- 3.1.1.1 Extraction temperature -- 3.1.1.2 System configuration -- 3.1.1.3 Effects of pressure on the extraction of FPH -- 3.1.1.4 Nature of the matrix -- 3.1.2 Design and operation of subcritical water hydrolysis unit -- 3.1.3 Extraction protocols and procedures -- 4. High hydrostatic pressure -- 5. Pulsed electric field -- 6. Ultrasound-assisted extraction -- 7. Microwave-assisted extraction -- 8. Advantages and disadvantages -- 9. Conclusions -- Author contributions -- Conflict of interest -- References -- Six -- Defatting and debittering of fish protein hydrolysate -- 0. Erratum -- 1. Introduction -- 2. Impact of various process parameters on bitter peptide formation -- 3. Defatting treatment and impact -- 4. Debittering treatment -- 4.1 Alcoholic extraction -- 4.2 Treatment with activated carbon or resins -- 4.3 Application of Maillard reaction -- 4.4 Use of cyclodextrin -- 4.5 Separation by preference -- 4.6 Use of exopeptidases for enzymatic hydrolysis -- 4.7 Plastein reaction -- 5. Advantages and disadvantages -- 5.1 Advantages -- 5.2 Disadvantages -- 6. Conclusion -- References -- Seven -- Technofunctional properties of fish protein hydrolysate -- 0. Erratum -- 1. Introduction -- 2. Methods of preparing FPH -- 3. Emulsifying ability of FPH -- 3.1 Factors affecting the emulsifying properties of FPH -- 3.1.1 pH -- 3.1.2 Temperature -- 3.1.3 Oil phase properties. | |
| 505 | 8 | |a 3.1.4 Processing methods -- 3.1.5 Molecular weight -- 3.1.6 Sequence of amino acids -- 4. Solubility of FPH -- 4.1 Factors that affect the solubility of fish protein hydrolysates -- 4.1.1 The degree of hydrolysis -- 4.1.2 The pH of the solvent -- 4.1.3 The size and surface hydrophobicity of the protein molecules or peptides -- 4.1.4 The type of enzyme used for hydrolysis -- 4.1.5 Temperature -- 5. Water-holding capacity -- 5.1 Factors affecting water-holding capacity -- 6. Oil-absorption capacity -- 6.1 Factors responsible for the OAC -- 7. Foaming ability -- 7.1 Factors affecting the foaming ability of FPH -- 7.2 Surface properties -- 7.3 Molecular weight -- 7.4 Degree of hydrolysis -- 7.5 Time -- 7.6 Enzyme -- 7.7 Temperature -- 7.8 pH -- 7.9 Gelation capacity of FPH -- 7.10 Factor affecting gelation capacity -- 7.10.1 Protein concentration -- 7.10.2 Degree of hydrolysis -- 7.10.3 pH -- 7.10.4 Temperature -- 7.10.5 Salt -- 7.10.6 Enzyme -- 7.10.7 Peptide composition -- 8. Advantages and disadvantages -- 9. Conclusion -- Author contributions -- Conflict of interest -- References -- Eight -- Purification and identification of bioactive peptide from fish protein hydrolysate -- 0. Erratum -- 1. Introduction -- 2. Purification techniques -- 2.1 Micro and nanofiltration in membrane filtration system -- 2.2 Chromatographic techniques -- 2.2.1 Size exclusion chromatography (gel filtration or fast protein) -- 2.2.2 Ion-exchange chromatography -- 2.2.3 Affinity chromatography -- 2.3 High-performance liquid chromatography -- 2.4 Mass spectrometry -- 3. Challenges -- 4. Conclusion -- References -- Further reading -- Nine -- Biological activities and health benefits of fish protein hydrolysate -- 0. Erratum -- 1. Introduction -- 2. Biological activities of FPH -- 2.1 Antioxidant -- 2.2 Antimicrobial -- 2.3 Antiinflammatory -- 2.4 Antihypertensive. | |
| 505 | 8 | |a 2.5 Antidiabetic -- 2.6 Antiproliferative -- 2.7 Immunomodulatory -- 3. Bioaccessibility and bioavailability of fish protein hydrolysates after in vitro digestion -- 4. Health benefits of fish protein hydrolysate -- 4.1 Bone and joint health -- 4.2 Heart health -- 4.3 Brain health -- 4.4 Skin health -- 4.5 Other health benefits -- 5. Conclusions -- Acknowledgments -- References -- Ten -- Fish protein hydrolysate as a food and feed ingredient -- 0. Erratum -- 1. Introduction -- 2. Food applications of fish protein hydrolysates (FPH) -- 2.1 Flavor enhancer -- 2.2 Oil reduction -- 2.3 Oxidation control -- 2.4 Improve gelation -- 2.5 Improve nutritional quality -- 3. Stability improvement of FPH during food processing -- 4. Challenges -- 5. Conclusion -- References -- Eleven -- Terends in food product development using fish protein hydrolysate -- 0. Erratum -- 1. Introduction -- 2. Fish protein hydrolysate technology development -- 2.1 Process technology of fish protein hydrolysate -- 2.1.1 Pretreatment -- 2.1.2 Hydrolysis -- 2.1.3 Separation process -- 2.1.4 Concentration and drying -- 2.2 Key challenge and process control for FPH production in industrial scale -- 2.2.1 The variation and quality of raw material for FPH -- 2.2.2 Enzyme selection -- 2.2.3 Process control of FPH -- 3. Impact of various food additives on fish protein hydrolysate -- 3.1 Some examples of food preservatives -- 4. Stability of FPH during storage -- 5. Preferable solution and future direction of fish protein hydrolysate in term of regulatory related -- 6. Conclusion -- References -- Twelve -- Commercialization and pilot-scale production of fish protein hydrolysate: Challenges and recent developments -- 0. Erratum -- 1. Introduction -- 2. Raw material preparation -- 3. Production scale-up process -- 3.1 Enzymatic hydrolysis -- 3.2 Microbial fermentation. | |
| 520 | |a Fish Protein Hydrolysates: From Production to Food and Nutraceutical Industry Applications provides the most updated and comprehensive knowledge on fish protein hydrolysate production using a variety of innovative processing techniques and technologies. | ||
| 650 | 0 | |a Fish protein concentrate. | |
| 650 | 0 | |a Protein hydrolysates. | |
| 650 | 6 | |a Concentré de protéines de poisson. |0 (CaQQLa)201-0068900 | |
| 650 | 6 | |a Hydrolysats de protéines. |0 (CaQQLa)201-0153606 | |
| 650 | 7 | |a Fish protein concentrate |2 fast |0 (OCoLC)fst00925957 | |
| 650 | 7 | |a Protein hydrolysates |2 fast |0 (OCoLC)fst01079691 | |
| 700 | 1 | |a Nirmal, Nilesh. | |
| 776 | 0 | 8 | |c Original |z 0443216541 |z 9780443216541 |w (OCoLC)1435748302 |
| 776 | |z 0-443-21654-1 | ||
| 776 | 0 | 8 | |z 0-443-21654-1 |
| 856 | 4 | 0 | |3 ScienceDirect |u https://www.sciencedirect.com/science/book/9780443216541 |