Springer - Seafood Processing By-Products: Trends and Applications

Explore the vast potential of underutilized resources in the seafood industry with this comprehensive guide from Springer. The seafood processing sector generates significant amounts of by-products containing bioactive materials such as proteins, enzymes, fatty acids, and biopolymers. While often wasted, these materials offer immense value across multiple scientific and industrial sectors. This book examines how by-products from sources like crustaceans and algae can serve as effective alternatives to collagen and gelatin. It covers their diverse utility in food science, cosmetics, drug delivery systems, and tissue engineering. By bridging the gap between waste and high-value application, this text provides essential knowledge for those working in biotechnology, nutrition, pharmaceuticals, and biomedicine. Organized into four distinct parts and covering twenty-seven detailed chapters, it serves as a foundational resource for understanding the modern applications of marine-derived materials.