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

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