Aquatic Waste Valorization

Nyhet

Innovative Approaches and Sustainable Strategies

Häftad, Engelska, 2026

Av Piyush Kashyap, Tanmay Sarkar, Sajid Maqsood

2 159 kr

Kommande

Aquatic Waste Valorization: Innovative Approaches and Sustainable Strategies, is a comprehensive guide for researchers and practitioners in the fields of food and environmental sciences, focusing on the critical intersection of waste management and sustainability within the aquatic food industry. Divided into five sections, this book explores the multifaceted dimensions of aquatic food industry waste, from its chemical composition and economic implications to a thorough introduction of valorization techniques for the use in functional food products and nutraceuticals. “Aquatic Waste Valorization: Innovative Approaches and Sustainable Strategies,” explores emerging methodologies-including physical, chemical, and enzymatic processes-as well as approaches such as microbial conversion and nanotechnology, all aimed at transforming waste into valuable resources. The book also discusses the recovery of valuable components such as proteins, lipids, and bioactive compounds, highlighting their applications across various industries, including biofuels, bioplastics, and functional food ingredients. Through practical applications, the book not only addresses the pressing issue of waste management but also presents innovative strategies to bolster both environmental and economic sustainability. Concluding sections examine the global policies and regulations shaping the future of aquatic waste valorization.

Explores the latest methods in aquatic waste valorization, including bioprocessing, biotechnology, and circular economy strategies
Provides information on how aquatic industry waste affects marine ecosystems, biodiversity, and climate change
Highlights recovery of valuable aquatic waste components such as lipids, proteins and bioactive peptides for functional food and nutraceutical use
Offers solutions for implementing sustainable practices that minimize waste generation, optimize resource use, and reduce environmental impact

Produktinformation

Utgivningsdatum2026-03-01
Mått152 x 229 x undefined mm
Vikt450 g
FormatHäftad
SpråkEngelska
Antal sidor340
FörlagElsevier Science
ISBN9780443440274

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Dr. Piyush Kashyap obtained his doctorate in Food Engineering and Technology from Sant Longowal Institute of Engineering and Technology. He currently holds the position of Assistant Professor in Lovely Professional University, Punjab, India. He has more than 25 publications in peer-reviewed journals (SCI/SCIE) and has 6 book chapters in various international publishers. He is also in the editorial board member of Journal of Food Biochemsitry. His research area focuses on valorization of food waste, Polyphenol extraction and encapsulation and Food Proteins.Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.Sajid Maqsood is a Professor at the Department of Food Science - College of Agriculture and Veterinary Medicine, UAEU. His research is dedicated and aligned exclusively with the UAE's food and nutritional needs. He has established an innovative research program at the UAEU that focuses on bioactive molecules in camel milk and dates. Additionally, he is working on a circular economy of food wastes and by-products generated during the UAE's agricultural practices and food processing phases. He has published more than 200 publications in highly reputed journals (mostly Q1 ranked) and was listed amongst the top 2% ranked highly cited scientists by Stanford University based study.

Section 1: Introduction to Aquatic Food Industry Waste1. Overview of Aquatic Food Industry Waste2. Chemical composition and properties of Aquatic Food Industry Waste3. Economic Implications and Market TrendsSection 2: Fundamentals of Valorization Techniques4. Physical Processes5. Chemical Processes6. Enzymatic Processes7. Genetic and Metabolic Engineering for aquatic Waste Valorization8. Microbial Conversion Methods9. Nanotechnology and Closed-Loop Systems in the Aquatic Food IndustrySection 3: Recovery of Valuable Components10. Protein, Lipids and Bioactive Peptides11. Chitin and chitosan12. Collagen and Gelatin13. Enzymes, Vitamins and Minerals14. Other Bioactive CompoundsSection 4: Product Applications and Functionalities15. Biofuels and Bioplastics16. Industrial Colloids and Cosmeceuticals17. Applications of Recovered Components in Various Industries18. Functional Food Ingredients and Nutraceutical Uses19. Industrial Applications: Bioplastics, Cosmetics, and TextilesSection 5: Environmental and Economic Sustainability20. Environmental Benefits of aquatic Waste Valorization21. Economic Viability and Market Opportunities in Aquatic Waste Valorization22. Global Policies and Regulations in Aquatic Waste Valorization: Standards, Challenges, and Opportunities