Fish Protein Hydrolysates

Capture a breakthrough in sustainable protein science with Fish Protein Hydrolysates, authored by Nilesh Nirmal, Chalat Santivarangkna, Alaa El-Din A. (Aladin) Bekhit, and Francisco J. Barba. This authoritative volume brings clarity to the production, characterization, and application of fish protein hydrolysates—high-value ingredients derived from seafood by-Books that are reshaping food, nutraceutical, aquaculture, and cosmetic markets worldwide.

Discover practical insights into enzymatic hydrolysis processes, peptide profiling, and functional properties that determine solubility, emulsification, and bioactivity. Detailed chapters examine antioxidant, antihypertensive, and antimicrobial peptides, alongside scalable recovery and fractionation techniques designed for commercial implementation. Case studies and regional perspectives highlight opportunities across Asia, Europe, Latin America, and North America, making the book especially relevant for scientists and industry professionals operating in global seafood hubs.

Whether you are a food scientist, product developer, aquaculture specialist, or sustainability manager, this resource equips you with the science and applied knowledge to valorize seafood waste into profitable, health-promoting ingredients. The clear explanations, up-to-date research, and industry-focused solutions help accelerate product innovation while supporting circular economy goals.

Elevate your R&D and strategic planning with a practical reference that bridges laboratory findings and market-ready technologies. Order Fish Protein Hydrolysates today to harness the potential of bioactive peptides and sustainable protein valorisation for your next product or research initiative.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.