Understanding the Functional, Flavor, and Nutritional Properties of Blue Foods

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Understanding the Functional, Flavor, and Nutritional Properties of Blue Foods

provides a holistic and in-depth examination of blue foods, moving beyond basic nutrition to explore their multifaceted roles.

It systematically investigates the nutritional profile, bioactive compounds, and unique flavor chemistry of a diverse range of blue foods, including finfish, shellfish, algae, and their processed by-products.

The book critically assesses traditional methods like fermentation alongside modern non-thermal processing technologies, highlighting their impact on quality, functionality, and health benefits.

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.

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