This book provides information about the principal biotechnological strategies (enzyme-assisted extraction, liquid fermentation, and solid-state fermentation) used for the bioactive compounds (bioactive peptides, carotenoids, phenolic acids, polyunsaturated fatty acids, vitamins, and minerals, among others) extraction from the marine resource (marine animals, microalgae, seaweed, among others) and wastes (crustaceans, fish, and others). This book also highlights the importance of bioactive compounds in marine resources and wastes and the perspectives for a potential industrial application.
This book is oriented to researchers related to marine resources and marine wastes, who apply their knowledge in the innovation of the extraction and application of bioactive compounds from these sources. Moreover, this book will also provide knowledge and areas of opportunity for entrepreneurs, different industries, and the development of new products that could be used in the overall improvement of different areas such as human health.
José Basilio Heredia received his bachelor’s degree of biochemical engineering from National Technologic of Mexico, Master of Science degree from the Research Center for Food Science and Development, and Ph.D. in Food Science from Texas A&M University, College Station, TX, USA. He is currently enrolled as a research professor in the Food Science and Development (CIAD), Culiacan Unit. Professor Heredia has over 25 years of experience in the study of phytochemicals, bioactive compounds, nutraceuticals, and functional foods. He is the head of the Nutraceutical and Functional Foods Research Group at CIAD Culiacan.
Erick Paúl Gutiérrez-Grijalva received his bachelor’s degree of biochemical engineering from National Technologic of Mexico, Master of Science degree and Ph.D. in Science from the Research Center for Food Science and Development. He is a member of the researchers for Mexico Program at the Research Center for Food Science and Development (CIAD), Culiacan Unit. He has over 9 years of experience in the study of phytochemicals extraction from food by-products, and he is a member of the Nutraceutical and Functional Foods Research Group at CIAD Culiacan.
Luis Angel Cabanillas-Bojórquez received his bachelor’s degree of chemical engineering and Master of Science and Technology of Foods from the Autonomous University of Sinaloa (UAS), and Ph.D. in Science from the Research Center for Food Science and Development. He is a member of the postdoctoral fellowships for Mexico program at the Research Center for Food Science and Development (CIAD), Culiacan Unit. He has over 8 years of experience in the study of bioactive compounds extraction from food and marine by-products by emerging technologies, such as supercritical carbon dioxide extraction and bioprocess. He is a member of the Nutraceutical and Functional Foods Research Group at CIAD Culiacan. He is a biochemistry engineering professor at the Technological Institute of Culiacan.
