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Author:   Piyush Kashyap, PhD (Lovely Professional University, Phagwara, Punjab, India) ,  Tanmay Sarkar, PhD (Lecturer, Government of West Bengal, India) ,  Sajid Maqsood, PhD (Professor, Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates)
Publisher:   Elsevier Science Publishing Co Inc
Imprint:   Academic Press Inc
Weight:   0.450kg
ISBN:  

9780443440274

ISBN 10:   0443440271
Pages:   496
Publication Date:   03 February 2026
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
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Table of Contents

Section 1: Introduction to Aquatic Food Industry Waste 1. Overview of Aquatic Food Industry Waste 2. Chemical composition and properties of Aquatic Food Industry Waste 3. Economic Implications and Market Trends Section 2: Fundamentals of Valorization Techniques 4. Physical Processes 5. Chemical Processes 6. Enzymatic Processes 7. Genetic and Metabolic Engineering for aquatic Waste Valorization 8. Microbial Conversion Methods 9. Nanotechnology and Closed-Loop Systems in the Aquatic Food Industry Section 3: Recovery of Valuable Components 10. Protein, Lipids and Bioactive Peptides 11. Chitin and chitosan 12. Collagen and Gelatin 13. Enzymes, Vitamins and Minerals 14. Other Bioactive Compounds Section 4: Product Applications and Functionalities 15. Biofuels and Bioplastics 16. Industrial Colloids and Cosmeceuticals 17. Applications of Recovered Components in Various Industries 18. Functional Food Ingredients and Nutraceutical Uses 19. Industrial Applications: Bioplastics, Cosmetics, and Textiles Section 5: Environmental and Economic Sustainability 20. Environmental Benefits of aquatic Waste Valorization 21. Economic Viability and Market Opportunities in Aquatic Waste Valorization 22. Global Policies and Regulations in Aquatic Waste Valorization: Standards, Challenges, and Opportunities

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Author Information

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.

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