Protein Byproducts: Transformation from Environmental Burden Into Value-Added Products

Protein Byproducts: Transformation from Environmental Burden into Value-Added Products deals with the added value of proteinaceous waste byproducts, discussing in detail the different sources of protein-rich byproducts, their extraction, recovery, and characterization. The book provides thorough insights into different protein modification techniques to extend the product portfolio using these waste byproducts.

Divided between three main sections, the book covers various feedstock resources, such as animal-derived/plant-derived proteins, marine waste-derived proteins, protein extraction and recovery methods, and related technical issues including modification and conversion technologies for the production of high value bioproducts. It contains contributions from experts in the fields of applied industrial microbiology, engineering, bioprocess technology, protein chemistry, food chemistry, agriculture, plant sciences, environmental science, and waste management, serving as a comprehensive reference for students and research scientists in the food and agriculture industries.

Covers various feedstock resources, protein extraction, recovery methods, and related technical issuesPresents modification and conversion technologies for the production of high value bioproductsExhibits case studies and examples to illustrate both driving forces and constraints in the utilization of these proteinaceous materialsContains contributions from experts in the fields of applied industrial microbiology, engineering, bioprocess technology, protein chemistry, food chemistry, agriculture, plant sciences, environmental science, and waste managementServes as a comprehensive reference for students and research scientists in the food and agriculture industries

I: General Introduction

Chapter 1: Protein-Rich By-Products: Production Statistics, Legislative Restrictions, and Management Options

Chapter 2: Agricultural-Based Protein By-Products: Characterization and Applications

Chapter 3: Meat Industry Protein By-Products: Sources and Characteristics

Chapter 4: Marine Processing Proteinaceous By-Products: A Source of Biofunctional Food Ingredients

II: Extraction, Recovery, Characterization, and Modification Techniques

Chapter 5: Technical Issues Related to Characterization, Extraction, Recovery, and Purification of Proteins from Different Waste Sources

Chapter 6: Modification of Protein Rich Algal-Biomass to Form Bioplastics and Odor Removal

III: Transformation of Proteins By-Products to High Value Products

Chapter 7: Food Industry Protein By-Products and Their Applications

Chapter 8: Biobased Flocculants Derived from Animal Processing Protein By-Products

Chapter 9: Pharmaceutical and Cosmetic Applications of Protein By-Products

Chapter 10: Application of Waste-Derived Proteins in the Animal Feed Industry

Chapter 11: Novel Applications of Protein By-products in Biomedicine

Chapter 12: Microalgal-Based Protein By-Products: Extraction, Purification, and Applications

Chapter 13: Recovery and Applications of Proteins From Distillery By-Products

Chapter 14: Recovery and Applications of Feather Proteins

Chapter 15: Algae Derived Single-Cell Proteins: Economic Cost Analysis and Future Prospects

Chapter 16: Whey Proteins and Their Value-Added Applications

Chapter 17: Seafood Waste-Derived Peptides: Their Antioxidant Activity and Potential as Alternative Preservatives in Fish Products