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Full Description
Understanding the Functional, Flavor, and Nutritional Properties of Blue Foods provides a holistic and in-depth examination of blue foods, moving beyond basic nutrition to explore their multifaceted roles. It systematically investigates the nutritional profile, bioactive compounds, and unique flavor chemistry of a diverse range of blue foods, including finfish, shellfish, algae, and their processed by-products. The book critically assesses traditional methods like fermentation alongside modern non-thermal processing technologies, highlighting their impact on quality, functionality, and health benefits. 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.
Contents
1. Red seaweed Palmaria palmata: A sustainable protein source for the future
Xiaohong Sun, Quan He and Anushi Wijethunga
2. Nutritional and Functional Bioactive Compounds in Fish
Yeşim Özoğul and Esmeray Kuley
3. Fermented fish: A Deep Dive into Tradition, Innovation, ad Health Benefits
Fera R. Dewi, Muhammad Zukhrufuz Zaman, Sulistiani Sulistiani, Hari Irianto, Olumide Odeyemi, Dandy Yusuf, Rini Handayani, Lutfi Anggadhania, Ahmad Fathoni and Diah Ikasari
4. Phlorotannins from marine algae
Hang Qi, Yicheg Guo, Yingzhen Wang, Yujing Lu, Xinyi Chang and Sainan Guo
5. Shrimp: Nutrition, Preservation and Processing
Yadong Zhao, Lu Liu, Huanhuan Liu and Bin Zhang
6. Nutritional , Flavor and Functional Properties of Golden Pomfret
Shucheng Liu
7. Fish by-products: Functional properties, health attributes, and challenges
Xuanri Shen, Xiangzhou Yi, Xia Gao, Shuxin Gao and Yudong Wang
8. Exploring the Flavor Profiles of Blue Foods: Mechanistic Insights, Factor Analysis, and Assessment Strategies
Shengjun Chen, Yueqi Wang and Chengmei Yin
9. Non-thermal processing of fish: Evolution of flavor, physico-chemical properties, and bioactivities
Chuan Li, Dongyin Liu and Longteng Zhang
