Zero-waste concept in the seafood industry: enzymatic hydrolysis perspective
The Zero-waste concept in the fish and seafood industry is consistent with the SustainableDevelopment Goal (SDG) 14, which aims to conserve and sustainably use the oceans, seas and marine resources for sustainable development. However, approximately 70% of raw materials in the fish and seafood indu...
Saved in:
Main Authors: | , |
---|---|
Other Authors: | |
Format: | Book Chapter |
Language: | English |
Published: |
Springer, Singapore
2022
|
Subjects: | |
Online Access: | http://irep.iium.edu.my/96085/1/96085_Zero-waste%20concept%20in%20the%20seafood%20industry.pdf http://irep.iium.edu.my/96085/ https://link.springer.com/chapter/10.1007/978-981-16-7653-6_11 https://doi.org/10.1007/978-981-16-7653-6 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
my.iium.irep.96085 |
---|---|
record_format |
dspace |
spelling |
my.iium.irep.960852022-01-06T02:02:40Z http://irep.iium.edu.my/96085/ Zero-waste concept in the seafood industry: enzymatic hydrolysis perspective Zulfigar, Siti Balqis Ahmad, Anis Najiha TP368 Food processing and manufacture The Zero-waste concept in the fish and seafood industry is consistent with the SustainableDevelopment Goal (SDG) 14, which aims to conserve and sustainably use the oceans, seas and marine resources for sustainable development. However, approximately 70% of raw materials in the fish and seafood industries are discarded and go underutilised. The increasing demand for processed fish products is expected to induce larger amounts of by-products in the near future. Fish by-products harbour valuable components like protein and essential amino acids which are potentially converted into high-value products achieved through enzymatic treatment of the by-products. Springer, Singapore Yaser, Abu Zahrim Husnul Azan, Tajarudin Embrandiri, Asha 2022 Book Chapter PeerReviewed application/pdf en http://irep.iium.edu.my/96085/1/96085_Zero-waste%20concept%20in%20the%20seafood%20industry.pdf Zulfigar, Siti Balqis and Ahmad, Anis Najiha (2022) Zero-waste concept in the seafood industry: enzymatic hydrolysis perspective. In: Waste Management, Processing and Valorisation. Springer, Singapore, pp. 207-220. ISBN 978-981-16-7652-9 https://link.springer.com/chapter/10.1007/978-981-16-7653-6_11 https://doi.org/10.1007/978-981-16-7653-6 |
institution |
Universiti Islam Antarabangsa Malaysia |
building |
IIUM Library |
collection |
Institutional Repository |
continent |
Asia |
country |
Malaysia |
content_provider |
International Islamic University Malaysia |
content_source |
IIUM Repository (IREP) |
url_provider |
http://irep.iium.edu.my/ |
language |
English |
topic |
TP368 Food processing and manufacture |
spellingShingle |
TP368 Food processing and manufacture Zulfigar, Siti Balqis Ahmad, Anis Najiha Zero-waste concept in the seafood industry: enzymatic hydrolysis perspective |
description |
The Zero-waste concept in the fish and seafood industry is consistent with the SustainableDevelopment Goal (SDG) 14, which aims to conserve and sustainably use the oceans, seas and marine resources for sustainable development. However,
approximately 70% of raw materials in the fish and seafood industries are discarded and go underutilised. The increasing demand for processed fish products is expected
to induce larger amounts of by-products in the near future. Fish by-products harbour valuable components like protein and essential amino acids which are potentially
converted into high-value products achieved through enzymatic treatment of the
by-products. |
author2 |
Yaser, Abu Zahrim |
author_facet |
Yaser, Abu Zahrim Zulfigar, Siti Balqis Ahmad, Anis Najiha |
format |
Book Chapter |
author |
Zulfigar, Siti Balqis Ahmad, Anis Najiha |
author_sort |
Zulfigar, Siti Balqis |
title |
Zero-waste concept in the seafood industry: enzymatic hydrolysis perspective |
title_short |
Zero-waste concept in the seafood industry: enzymatic hydrolysis perspective |
title_full |
Zero-waste concept in the seafood industry: enzymatic hydrolysis perspective |
title_fullStr |
Zero-waste concept in the seafood industry: enzymatic hydrolysis perspective |
title_full_unstemmed |
Zero-waste concept in the seafood industry: enzymatic hydrolysis perspective |
title_sort |
zero-waste concept in the seafood industry: enzymatic hydrolysis perspective |
publisher |
Springer, Singapore |
publishDate |
2022 |
url |
http://irep.iium.edu.my/96085/1/96085_Zero-waste%20concept%20in%20the%20seafood%20industry.pdf http://irep.iium.edu.my/96085/ https://link.springer.com/chapter/10.1007/978-981-16-7653-6_11 https://doi.org/10.1007/978-981-16-7653-6 |
_version_ |
1724072820285112320 |
score |
13.18916 |