Maximizing crustaceans (shrimp, crab, and lobster) by-products value for optimum valorization practices: A comparative review of their active ingredients, extraction, bioprocesses and applications

Author:

Zhang Zuying,Ma Zhenmin,Song Lili,Farag Mohamed A.

Funder

Science and Technology Development Fund

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference200 articles.

1. Shellfish: nutritive value, health benefits, and consumer safety;Venugopal;Compr Rev Food Sci Food Saf,2017

2. Sustainable and eco-friendly strategies for shrimp shell valorization;Mathew;Environ Pollut,2020

3. Lobster processing by-products as valuable bioresource of marine functional ingredients, nutraceuticals, and pharmaceuticals;Nguyen;Bioresour Bioprocess,2017

4. Organization FA. The state of world fisheries and aquaculture (FAO): opportunities and challenges. The State of World Fisheries and Aquaculture; 2014. URL https://www.fao.org/in-action/globefish/publications/details-publication/en/c/338355/.

5. Isolation and characterisation of carotenoproteins from deep-water pink shrimp processing waste;Sila;Int J Biol Macromol,2012

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