TRENDS IN FOOD SCIENCE & TECHNOLOGY, vol.48, pp.40-50, 2016 (Journal Indexed in SCI)
Article / Review
Title of Journal :
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Crustacean shell wastes, chitin, chitosan, Chitooligosaccharides, MOLECULAR-WEIGHT CHITOSAN, BETA-CHITIN, ANTIOXIDATIVE ACTIVITY, DRUG-DELIVERY, SHELL WASTE, TISSUE, DERIVATIVES, SHRIMP, EXTRACTION, DEPROTEINIZATION
Background: Food processing produces large quantities of by-products. Disposal of waste can lead to environmental and human health problems, yet often they can be turned into high value, useful products. For example, crustacean shell wastes from shrimp, crab, lobster, and krill contain large amounts of chitin, a polysaccharide that may be extracted after deproteinisation and demineralization of the exoskeletons.