Del 119 - Advances in Food and Nutrition Research

Understanding the Functional, Flavor, and Nutritional Properties of Blue Foods

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Inbunden, Engelska, 2026

2 459 kr

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Understanding the Functional, Flavor, and Nutritional Properties of Blue Foods, Volume 119 provides a holistic and in-depth examination of blue foods, moving beyond basic nutrition to explore their multifaceted roles. Chapters in this new release include Red seaweed Palmaria palmata: A sustainable protein source for the future, Nutritional and Functional Bioactive Compounds in Fish, Fermented fish: A Deep Dive into Tradition, Innovation, ad Health Benefits, Phlorotannins from marine algae, Shrimp: Nutrition, Preservation and Processing, Nutritional , Flavor and Functional Properties of Golden Pomfret, Fish by-products: Functional properties, health attributes, and challenges, and much more.
Additional chapters cover Exploring the Flavor Profiles of Blue Foods: Mechanistic Insights, Factor Analysis, and Assessment Strategies, and Non-thermal processing of fish: Evolution of flavor, physico-chemical properties, and bioactivities. By integrating perspectives from food science, nutrition, gastronomy, and sustainability, this volume positions blue foods as essential components of future food systems, offering scientific insights for their valorization and innovative application.

Uniquely bridges the gap between fundamental science (e.g., bioactive compounds) and applied technology (e.g., preservation, non-thermal processing), covering a wide spectrum of blue foods from macroalgae to fish by-products
Integrates cutting-edge research on nutritional chemistry, flavor science, and functional properties, providing a unified resource for understanding the full value proposition of aquatic resources
Dedicates sections on novel processing techniques, waste valorization (fish by-products), and the health benefits of fermented foods, addressing contemporary challenges and opportunities in the blue food sector

Produktinformation

Utgivningsdatum2026-06-01
Mått152 x 229 x undefined mm
Vikt450 g
FormatInbunden
SpråkEngelska
SerieDel 119 i Advances in Food and Nutrition Research
Antal sidor230
FörlagElsevier Science
MedarbetareFu,Yu
ISBN9780443430459

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Prof. Yu Fu is a Full Professor at College of Food Science, Southwest University, China. He earned his PhD degree in Food Science from Aarhus University and completed postdoctoral research at University of Copenhagen. He has also served as a visiting scholar at the University of Manitoba and the University of Aberdeen. Dr. Fu has led several research projects, including National Natural Science Foundation grants, National Key R&D Program, etc. He has published over 100 peer-reviewed papers as first or corresponding author in internationally respected journals such as Journal of Advanced Research, Trends in Food Science & Technology, Journal of Agricultural and Food Chemistry, and Food Chemistry. He has contributed to eight English academic books and holds ten national invention patents. He also serves the scientific community in numerous professional and editorial roles, including member of Youth Working Committee of Chinese Association of Animal Products Processing, expert of Technical Advisory Committee of Chongqing Agricultural Product Processing Association, Editor-in-Chief of International Journal of Food Studies, Editor for Trends in Food Science & Technology, Academic Editor for Journal of Food Biochemistry, Deputy Editor for International Journal of Food Science & Technology. He was listed among Elsevier’s “Top 2% Scientists (2023–2025) and has received awards including the ACU Early Career Award, Foods Outstanding Young Scholar Award, Excellent Instructor Award for International College Students’ Innovation Competition (Gold award), EFFoST “PhD Student of the Year award, and the Best Oral Presentation Award at the ICoMST.

1. Red seaweed Palmaria palmata: A sustainable protein source for the futureXiaohong Sun, Quan He and Anushi Wijethunga2. Nutritional and Functional Bioactive Compounds in FishYeşim Özoğul and Esmeray Kuley3. Fermented fish: A Deep Dive into Tradition, Innovation, ad Health BenefitsFera R. Dewi, Muhammad Zukhrufuz Zaman, Sulistiani Sulistiani, Hari Irianto, Olumide Odeyemi, Dandy Yusuf, Rini Handayani, Lutfi Anggadhania, Ahmad Fathoni and Diah Ikasari4. Phlorotannins from marine algaeHang Qi, Yicheg Guo, Yingzhen Wang, Yujing Lu, Xinyi Chang and Sainan Guo5. Shrimp: Nutrition, Preservation and ProcessingYadong Zhao, Lu Liu, Huanhuan Liu and Bin Zhang6. Nutritional , Flavor and Functional Properties of Golden PomfretShucheng Liu7. Fish by-products: Functional properties, health attributes, and challengesXuanri Shen, Xiangzhou Yi, Xia Gao, Shuxin Gao and Yudong Wang8. Exploring the Flavor Profiles of Blue Foods: Mechanistic Insights, Factor Analysis, and Assessment StrategiesShengjun Chen, Yueqi Wang and Chengmei Yin9. Non-thermal processing of fish: Evolution of flavor, physico-chemical properties, and bioactivitiesChuan Li, Dongyin Liu and Longteng Zhang