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.
1. Red seaweed Palmaria palmata: A sustainable protein source for the
future
Xiaohong Sun, Quan He and Anushi Wijethunga
2. Nutritional and Functional Bioactive Compounds in Fish
Yeim Özoul and Esmeray Kuley
3. Fermented fish: A Deep Dive into Tradition, Innovation, ad Health
Benefits
Fera R. Dewi, Muhammad Zukhrufuz Zaman, Sulistiani Sulistiani, Hari Irianto,
Olumide Odeyemi, Dandy Yusuf, Rini Handayani, Lutfi Anggadhania, Ahmad
Fathoni and Diah Ikasari
4. Phlorotannins from marine algae
Hang Qi, Yicheg Guo, Yingzhen Wang, Yujing Lu, Xinyi Chang and Sainan Guo
5. Shrimp: Nutrition, Preservation and Processing
Yadong Zhao, Lu Liu, Huanhuan Liu and Bin Zhang
6. Nutritional , Flavor and Functional Properties of Golden Pomfret
Shucheng Liu
7. Fish by-products: Functional properties, health attributes, and
challenges
Xuanri Shen, Xiangzhou Yi, Xia Gao, Shuxin Gao and Yudong Wang
8. Exploring the Flavor Profiles of Blue Foods: Mechanistic Insights, Factor
Analysis, and Assessment Strategies
Shengjun Chen, Yueqi Wang and Chengmei Yin
9. Non-thermal processing of fish: Evolution of flavor, physico-chemical
properties, and bioactivities
Chuan Li, Dongyin Liu and Longteng Zhang
Prof. Yu Fu is a Full Professor at College of Food Science, Southwest University, China. He earned his PhD degree in Food Science from Aarhus University and completed postdoctoral research at University of Copenhagen. He has also served as a visiting scholar at the University of Manitoba and the University of Aberdeen. Dr. Fu has led several research projects, including National Natural Science Foundation grants, National Key R&D Program, etc. He has published over 100 peer-reviewed papers as first or corresponding author in internationally respected journals such as Journal of Advanced Research, Trends in Food Science & Technology, Journal of Agricultural and Food Chemistry, and Food Chemistry. He has contributed to eight English academic books and holds ten national invention patents. He also serves the scientific community in numerous professional and editorial roles, including member of Youth Working Committee of Chinese Association of Animal Products Processing, expert of Technical Advisory Committee of Chongqing Agricultural Product Processing Association, Editor-in-Chief of International Journal of Food Studies, Editor for Trends in Food Science & Technology, Academic Editor for Journal of Food Biochemistry, Deputy Editor for International Journal of Food Science & Technology. He was listed among Elseviers Top 2% Scientists” (20232025) and has received awards including the ACU Early Career Award, Foods Outstanding Young Scholar Award, Excellent Instructor Award for International College Students Innovation Competition (Gold award), EFFoST PhD Student of the Year” award, and the Best Oral Presentation Award at the ICoMST.
