Sustainable Fish Production and Processing
Coordonnateur : Galanakis Charis M.
2. Large marine ecosystems and sustainable fisheries
3. Aquaculture genomics, genetics and breeding
4. Epigenetics in aquaculture
5. Proteomics for quality and safety in fishery products
6. Fish feeding systems
7. Post-harvest practices in small scale fisheries
8. Life cycle impact of industrial aquaculture systems
9. Industrial thawing of fish blocks
10. Sources and functional properties of fish protein hydolysates
11. Technologies for the recovery of proteins from fish processing by-products
12. Calcium phosphates from fish bones and their potential biomedical application
13. Ready-to-eat products elaborated with mechanically separated fish meat from waste processing
14. Fish waste for bacterial protease production
15. Fish waste for feeding
16. Lipid extraction from fish processing for biofuels
- Covers recent advances in the field of fish production and processing over the last decade, following sustainability principles
- Discusses the advantages and disadvantages of relevant processes from various perspectives to improve sustainability
- Offers practical success stories and solutions to ensure the sustainable management of fish processing by-products
Date de parution : 09-2021
Ouvrage de 342 p.
15x22.8 cm
Thèmes de Sustainable Fish Production and Processing :
Mots-clés :
Aquaculture; Food Waste; Food Science; Fish Genomics; Food Safety; Food Industry; Marine Products; Nutraceuticals; ?Allergens; Alternative ingredients; Animal production; Application; Aquaculture; Aquaculture genetics; Authenticity; Biofuels; By-products; Developing countries; Egypt; Feed supplement; Fish; Fish breeding; Fish diseases; Fish lipids; Fish meal; Fish oil; Fish processing waste; Fish production; Fish protein hydrolysates; Fish silage; Fish waste; Fisheries; Food security; Genes; Genetic improvement; Genome; Head; Hunger; Improved practices; Life cycle assessment; Marine fisheries; Marker-assisted selection; Mechanical separation; Nutrition; Nutrition security; Omega-3 fatty acid; Pathogen detection; Policymakers; Postharvest losses; Processing; Protein hydrolysate; Proximate composition; Quality; Ready-to-eat; Skin; Small-scale fisheries; Stress; Sustainability; Sustainable aquaculture; Sustainable development; Thawing; Traditional practices; Viscera; Welfare; White meat