Proteins and Co-products from Seafood Processing Discards: Their Recovery, Functional Properties and Applications

Author:

Sasidharan Abhilash,Venugopal VazhiyilORCID

Publisher

Springer Science and Business Media LLC

Subject

Waste Management and Disposal,Renewable Energy, Sustainability and the Environment,Environmental Engineering

Reference146 articles.

1. OECD/FAO Agricultural Outlook 2019–2028, Organisation for Economic Co-operation and Development (OECD) and the Food and Agriculture Organization (FAO) of the United Nations.Ch.8, Fish and Fisheries, OECD Publishayashing, Paris (2019) https://doi.org/10.1787/agr_outlook-2019-en .

2. Gustavsson, J., Cederberg, C., Sonesson, U., van Otterdijk, R., Meybeck, A.: Global Food Losses and Food Waste: Extent Causes and Prevention. Food and Agriculture Organization, Rome (2011)

3. Venugopal, V.: Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging, and Cook-Chilling. CRC Press, Boca Raton (2006)

4. Sachindra, N.M., Mahendrakar, N.S. (eds.): Fish Processing By-products: Quality Assessment And Applications. Stadium Press, Houston (2015)

5. Ghaly, A.E., Ramakrishnan, V.V., Brooks, M.S., Budge, S.N., Dave, D.: Fish processing discards as a potential source of proteins, amino acids and oils: a critical review. Microbiol. Biochem. Technol. 5, 107–129 (2013)

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