Innovative and Emerging Technologies in the Bio marine Food Sector Applications Regulations and Prospects 1st Edition by Marco Garcia Vaquero, Gaurav Rajauria ISBN 0128200960 978-0128200964

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ISBN 10: 0128200960
ISBN 13: 978-0128200964
Author: Marco Garcia Vaquero, Gaurav Rajauria 

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.

• Presents novel innovative technologies in the Bio-marine food sector, including principles, equipment, advantages, disadvantages, and future technological prospects
• Explores multi-purpose uses of technologies for extraction, functional food generation, food preservation, food microbiology and food processing
• Provides industrial applications tailored for the marine biological market to foster new innovative applications and regulatory requirements

Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects 1st Table of contents:

Chapter 1. Overview of the application of innovative and emerging technologies in the bio-marine food sector

Abstract

1.1 Introduction

1.2 Marine resources

1.3 Emerging technologies

1.4 Book objectives

1.5 Book structure

References

Chapter 2. Regulations on the use of emerging technologies and bio-marine food products

Abstract

2.1 Introduction

2.2 Principles of food regulation

2.3 Food safety systems

References

Chapter 3. Equipment and recent advances in ultrasound technology

Abstract

Acknowledgments

3.1 Introduction

3.2 Ultrasound principles

3.3 Applications of ultrasounds in food processes

3.4 Current advances in ultrasound equipment

3.5 Ultrasound to improve conventional methods in the bio-marine sector

3.6 Use of ultrasound combined with other innovative technologies

3.7 Future trends of sonication and limitations of the technology

References

Chapter 4. Ultrasound-assisted extraction of proteins and carbohydrates

Abstract

4.1 Introduction

4.2 Marine sources of proteins and carbohydrates

4.3 Ultrasound mechanism of action

4.4 Principles of ultrasound-assisted extraction

4.5 Ultrasonic extraction of proteins

4.6 Ultrasound-assisted extraction of carbohydrates

4.7 Applications of protein and carbohydrate compounds

References

Chapter 5. Ultrasound-assisted extraction of lipids, carotenoids, and other compounds from marine resources

Abstract

5.1 Introduction

5.2 Mechanism of ultrasound-assisted extraction

5.3 Parameters affecting ultrasound-assisted extraction

5.4 Marine resources

5.5 Ultrasound-assisted extraction of different bioactive from various marine sources

5.6 Marine-derived compounds and prospects

5.7 Industrial applications of marine origin compounds

5.8 Ultrasonic devices

5.9 Ultrasound-assisted extraction: Industrial prospects

5.10 Summary

References

Chapter 6. Other ultrasound-assisted processes

Abstract

6.1 Introduction

6.2 Ultrasound-assisted decontamination and preservation

6.3 Ultrasound-assisted heat and mass transfer processes

6.4 Other applications

6.5 Conclusions

References

Chapter 7. Equipment and recent advances in pulsed electric fields

Abstract

Acknowledgments

7.1 Introduction

7.2 PEF processing

7.3 Recent advances in the application of PEF in the bio-marine food sector

7.4 Industrial PEF equipment

7.5 Advantages and limitations of PEF

7.6 Future trends

7.7 Summary

References

Chapter 8. Pulsed electric fields for the extraction of proteins and carbohydrates from marine resources

Abstract

8.1 Introduction

8.2 Marine bioresources

8.3 Electric field extraction

8.4 PEF extraction of marine bioresources

8.5 Future prospects and conclusions

References

Chapter 9. Pulsed electric fields for the extraction of lipids, pigments, and polyphenols from cultured microalgae

Abstract

Abbreviations

9.1 Introduction

9.2 Pulsed electric fields for the extraction of lipids

9.3 Pigments: Chlorophylls and carotenoids

9.4 Polyphenols and other valuable compounds

9.5 Towards industrial products derived from marine microorganisms

9.6 Conclusions

References

Chapter 10. Other pulse-assisted processes for the bio-marine food sector

Abstract

10.1 Introduction

10.2 Mechanism of microbial inactivation

10.3 Application of PEF for seafood preservation and improved quality of fish and fish products

10.4 Application of PEF for by-products valorization

10.5 Advantage, disadvantage, and market challenges of PEF

10.6 Conclusions

References

Chapter 11. Equipment and recent advances in supercritical fluids extraction

Abstract

11.1 Introduction

11.2 Supercritical fluid extraction of functional ingredients from marine species

11.3 Conclusions

11.4 Summary points

References

Chapter 12. Extraction of carbohydrates and proteins from algal resources using supercritical and subcritical fluids for high-quality products

Abstract

Acknowledgement

12.1 Introduction

12.2 Extraction of biomolecules through different fluid extraction methods

12.3 Improvement of extraction yield

12.4 Current patents on supercritical/subcritical fluid extraction processes for carbohydrate and protein extraction from microalgae

12.5 Conclusion and future prospect

References

Chapter 13. Supercritical fluid extraction of lipids, carotenoids, and other compounds from marine sources

Abstract

Abbreviations

Acknowledgments

13.1 Introduction

13.2 Supercritical fluid extraction of high-value compounds from marine sources

13.3 Recent applications of SFE for high value compounds from marine resources: Microalgae, macroalgae, fisheries products, and by-products

13.4 Recent advances in gas-expanded liquids processes for marine products

13.5 Green-based biorefinery approaches for obtaining bioactive compounds from marine sources

13.6 Potential applications of the marine bioactive extracts in the food industry

13.7 Conclusions and future trends

References

Chapter 14. Other supercritical fluid processing

Abstract

Abbreviations

Acknowledgments

14.1 Introduction

14.2 Main features and uses of SCCO2

14.3 Mechanism of action of CO2 as antimicrobial

14.4 Applications of supercritical fluids in shellfish and seafood

14.5 Conclusions

References

Chapter 15. Equipment and recent advances in microwave processing

Abstract

15.1 Introduction

15.2 Extraction technologies

15.3 Microwave-assisted extraction (MAE)

15.4 Conclusions and future trends

References

Chapter 16. Microwave-assisted extraction of proteins and carbohydrates from marine resources

Abstract

16.1 Introduction

16.2 Methodology of applying microwave-assisted extraction technique

16.3 Microwave-assisted extraction of proteins and carbohydrates from algae

16.4 Microwave-assisted extraction of fish

16.5 Conclusion

References

Chapter 17. Microwave-assisted extraction of lipids, carotenoids, and other compounds from marine resources

Abstract

Abbreviations

Acknowledgments

17.1 Introduction

17.2 Microwave-assisted extraction

17.3 Microwave-assisted extraction of lipids from marine resources

17.4 Microwave-assisted extraction of carotenoids from marine resources

17.5 Microwave-assisted extraction of other compounds from marine resources

17.6 Summary points

References

Chapter 18. Other microwave-assisted processes: Microwaves as a method ensuring microbiological safety of food

Abstract

18.1 The hazard for consumers related to microbial food contamination—The most important pathogens and food-borne diseases

18.2 Major microorganisms related to marine food: The largest and latest epidemic

18.3 Structure of microorganisms

18.4 Possible lethal damage in the microbial cells

18.5 Microwaves as an alternative disinfection method

18.6 The impact of microwaves on bacterial cells

References

Further reading

Chapter 19. Extraction of high-value compounds from marine biomass via ionic liquid-based techniques

Abstract

19.1 Introduction

19.2 General structure and properties of ILs

19.3 High-value products from marine biomass

19.4 Environmental and economic outlook on the extraction process of ILs

19.5 Conclusions and perspective

References

Chapter 20. Application of pressurized liquids to extract high-value compounds from marine biomass

Abstract

20.1 Introduction

20.2 Principles

20.3 Operation

20.4 Effect of parameters

20.5 Advantages and disadvantages

20.6 Marine biomass

20.7 Pressurized liquid extraction of value-added compounds

20.8 Phycobiliproteins

20.9 Conclusions

References

Chapter 21. Application of plasma technologies for food preservation

Abstract

21.1 Introduction

21.2 Principle of plasma generation

21.3 Plasma chemistry

21.4 Application of cold plasma for marine food products preservation

21.5 Application of cold plasma for marine protein alteration

21.6 Advantages and limitations of cold plasma in food preservation

References

Chapter 22. High-pressure processing for food preservation

Abstract

Acknowledgments

22.1 Introduction

22.2 Mechanism and equipment of HPP

22.3 Working principles of HPP

22.4 Pressure-based processes

22.5 Applications of HPP and HS to marine products

22.6 Potential limitation of HPP pprocessing

References

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Tags: Marco Garcia Vaquero, Gaurav Rajauria, Emerging Technologies, Food Sector