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.
|Product dimensions:||7.50(w) x 9.25(h) x 1.12(d)|
About the Author
Gaurav Rajauria, M.Sc., Ph.D., MRSC, is a Lecturer in Bioeconomy at the Munster Technological University, Ireland. His primary research interest aims at mining and characterizing functional ingredients from underutilized marine resources and agri-food waste/side streams. He is exploring a number of emerging technologies for pre-treatment and extraction purposes and establishing bioactive based biorefineries from underutilized biomass. His research also focuses on improving the food quality, food security and environmental sustainability by applying nutrition intervention strategies for improving health. He has been principal investigator and collaborator of national and European grants, He has extensively published in his area of research, holds patents, have edited books and journals and advises/supervises a number of masters, PhD, and post-doctoral researchers across multiple research projects. He is an elected member of the Royal Society of Chemistry (MRSC), UK and management committee member of European COST Action programme.
Table of Contents1. Principles, equipment and recent advances in technology for marine sources 2. Ultrasound-assisted extraction of proteins and carbohydrates of marine resources 3. Ultrasound-assisted extraction of lipids, carotenoids and pigments from marine resources 4. Other Ultrasound assisted processes and regulations from marine sources 5. Principles, equipment and recent advances in pulsed electric fields from marine resources 6. Pulsed electric fields for the extraction of proteins and carbohydrates from marine resources 7. PEF for the extraction of lipids, carotenoids and pigments from marine resources 8. Other pulse-assisted processes and regulations from marine resources 9. Principles, equipment and recent advances in supercritical fluids equipment from marine resources 10. Supercritical fluid extraction of proteins and carbohydrates of marine resources 11. Supercritical fluid extraction of lipids, carotenoids and pigments from marine resources 12. Other supercritical fluid processing and regulations from marine resources 13. Principles, equipment and recent advances in microwave processing 14. Microwave-assisted extraction of proteins and carbohydrates of marine resources 15. Microwave-assisted extraction of lipids, carotenoids and pigments from marine resources 16. Other Microwave-assisted processes and regulations 17. Application of ionic liquids to extract high-value compounds from marine biomass 18. Application of pressurized liquids to extract high-value compounds 19. Application of plasma technologies for food preservation from marine resources 20. High-pressure processing for food preservation of marine resources
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Teaches readers how to utilize emerging technologies in the marine food industry, including topics on marine food and seaweed