Technological Processes for Marine Foods, From Water to Fork

Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at University of Puerto Rico–Mayaguez Campus. In 2005, he was proclaimed as the “Father of Irrigation Engineering in Puerto Rico for the twentieth century” by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. A prolific author and editor, he has written more than 200 journal articles and textbooks and has edited over 60 books.Hafiz Ansar Rasul Suleria, PhD, is the Alfred Deakin Research Fellow at Deakin University, Melbourne, Australia. He is also an Honorary Fellow in the Diamantina Institute Faculty of Medicine, University of Queensland, Australia. Before joining the UQ, he worked as a Lecturer in the Department of Food Sciences, Government College University Faisalabad, Pakistan. He also worked as a Research Associate in the PAK-US Joint Project funded by the Higher Education Commission, Pakistan, as well as on other projects. Dr. Suleria has published more than 50 peer-reviewed scientific papers in journals.Shanmugam Kirubanandan, MTech, is a PhD Research Scholar at Monash University, Australia, and is working on the cellulose materials for various applications. Formerly, he was an Assistant Professor at Sri Venkateswara College of Engineering, Sriperumbdur, India, and visiting faculty member at the Department of Chemical Engineering at A.C. Tech, Anna University, Chennai, India. With expertise in the field of chemical engineering, he has worked as a process engineer and performed design of electrochemical reactors for production of various electrochemicals and operation of an anodizing plant and its wastewater treatment system.

• Part 1: Marine-Based Bioactive Compounds And Biomaterials 1. Pharmacological Applications of Marine Derived Compounds: A Preventive Approach 2. Bioactive Compounds from Marine Sources 3. Marine Bioactive Components: Sources, Health Benefits, and Future Prospects 4. Chitin and Chitosan: Applications in Marine Foods Part 2: Novel Processing Techniques: Fish And Fish Products 5. Fish Freezing: Principles, Methods, and Scope 6. Fish Freezing: Principles and Practices 7. Fermentation Methods and Fermented Fish Products 8. Range of Fermented Fish Products Across the Globe: Scope, Uses, and Methods of Preparation Part 3: Processing And Industrial Applications For Marine Foods 9. Waste Management in Processing of Marine Foods 10. Utilization of Fish and Shell Fish Byproducts from Marine Food Industries: Benefits and Challenges 11. Marine Foods: Nutritional Significance and Their Industrial Applications 12. Formulation of Probiotic-Based Functional Fish Feeds: Eco-Friendly Approach Part 4: Marine Microbiology 13. Microbiology of Marine Food Products 14. Marine Genomics: An Emerging Novel Technology