Academic Press Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects

Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects presents the use of technologies and recent advances in the emerging marine food industry. Written by renowned scientists in the field, the book focuses primarily on the principles of application and the main technological developments achieved in recent years. It includes technological design, equipment and applications of these technologies in multiple processes. Extraction, preservation, microbiology and processing of food are extensively covered in the wide context of marine food products, including fish, crustaceans, seafood processing waste, seaweed, microalgae and other derived by-products. This is an interdisciplinary resource that highlights the potential of technology for multiple purposes in the marine food industry as these technological approaches represent a future alternative to develop more efficient industrial processes. Researchers and scientists in the areas of food microbiology, food chemistry, new product development, food processing, food technology, bio-process engineers in marine based industries and scientists in marine related areas will all find this a novel resource. Review Teaches readers how to utilize emerging technologies in the marine food industry, including topics on marine food and seaweed From the Back Cover <p><i>Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects</i> presents the use of technologies and the recent advances of their applications in the emerging marine food industry. Written by renowned scientists in the field, the book focuses primarily on the principles of application and the main technological developments achieved in recent years, and includes technological design, equipment, and applications of these technologies in multiple processes. Extraction, preservation, microbiology and processing of food are extensively covered in the wide context of marine food products, including fish, crustaceans, seafood processing waste, seaweed, microalgae and other derived by-products.</p> <p>This is an interdisciplinary resource that highlights the potential of technology for multiple purposes in the marine food industry as these technological approaches represent a future alternative to develop more efficient industrial processes. Researchers and scientists in the areas of food microbiology, food chemistry, new product development, food processing , food technology, bio-process engineers in marine based industries and scientists in marine related areas will all find this a novel resource.</p> About the Author Assistant Prof. Dr. Marco Garcia-Vaquero (DVM, MVetSci, PhD) works at the School of Agriculture and Food Science at University College Dublin (UCD), Ireland. Dr. Garcia-Vaquero has a broad research experience in food science research with working experiences in Spain (University of Santiago de Compostela) and Ireland (Teagasc and UCD) where he continues his research in the development of functional foods or nutraceuticals. Dr. Garcia-Vaquero’s primary research interest focuses on the utilization of algae (macroalgae and microalgae) and other agri-food waste or by-products for the generation of novel food ingredients. His research explores the use and optimization of innovative technologies for the extraction of high-value compounds from agri-food by-products as nutraceuticals, as well as the chemical analyses of these compounds and their biological activities (anti-hypertensive, anti-oxidant, anti-cancer, anti-microbial and immunomodulatory), safety (chemical hazards, such as heavy metals) and bio-accessibility of these compounds in vitro. Throughout his career, Dr. Garcia-Vaquero has written over 50 publications, contributed in more than 30 conferences, advised policy makers and edited multiple special issues in peer-reviewed journals and books in the are