Fish Protein Hydrolysates

By:   Nilesh Prakash Nirmal (Institute of Nutrition Mahidol University Thailand), Chalat Santivarangkna (Institute of Nutrition, Mahidol University, Thailand), Alaa El-Din A. (Aladin) Bekhit, PhD (Associate Professor, Food Science Department, University of Otago, New Zealand), Francisco J. Barba (Preventive Medicine and Public Health Department, Faculty of Pharmacy, University of Valencia Avda. Vicent Andres Estelles, Burjassot, Valencia, Spain)
Imprint:   Academic Press Inc
Country of Publication:   United States
Dimensions:   Height: 229mm,  Width: 152mm, 
ISBN:   9780443216541
ISBN 10:   0443216541
Pages:   300
Publication Date:   01 November 2024
Audience:   Professional and scholarly ,  Undergraduate
Format:   Paperback
Publisher's Status:   Active

Dr. Nilesh Nirmal is a Global Talent Leader at the Institute of Nutrition, Mahidol University. He obtained his PhD in Food Science and Technology from Prince of Songkla University and has more than 15 years of experience in industry, academia, and research. His research interests focus on food-waste (seafood, fruit, vegetable) utilization for value-added products. He has extensive experience in bioactive compound analysis and characterization. He also has an interest in improving the stability of phytochemical and fish protein hydrolysates using nanotechnology and emerging technologies. Dr. Chalat Santivarangkna is a food biotechnologist with 30 years of experience in food industries spanning Thailand, Germany, Japan, Australia, and the USA. He obtained his PhD in Food Biotechnology from Technische Universitaet Muenchen, Germany. He is currently the Director of the Institute of Nutrition, Mahidol University. His research focuses on valorization of fish byproducts and coproducts, health benefits of fish protein hydrolysates, and probiotics. Alaa El-Din A. Bekhit, PhD, has earned his PhD in biochemistry from Lincoln University, New Zealand in 2004. He obtained his MSc in food process engineering from the University of Reading, United Kingdom in 1994. Dr. Bekhit is a Professor at the Food Science Department, University of Otago, New Zealand. He also holds an honorary distinguished professor post at the Food Science and Pharmacy College, Xinjiang Agricultural University, and the Chinese Academy of Agricultural Sciences (CAAS), along with honorary associate professor in the College of Food and Agricultural Sciences, King Saud University, Kingdom of Saudi and adjunct associate professor in the Faculty of Agriculture and Life Sciences, Lincoln University, New Zealand. He has been active in studying different aspects of foods, including packaging, for more than 30 years. He has published more than 230 research papers, 80 review articles, 72 book chapters and 06 books. Dr. Francisco Barba is the coordinator of the Sustainable Development Goals Commission at the Faculty of Pharmacy, University of Valencia, and is the university contact for the European Food Safety Authority on the topic of food additives. He obtained his PhD in Pharmacy at the University of Valencia. His research focuses on non-conventional processing for the preservation and extraction of bioactive compounds from food products.