Industrial applications of crustacean by-products (chitin, chitosan, and chitooligosaccharides): A review


Hamed I., ÖZOĞUL F. , Regenstein J. M.

TRENDS IN FOOD SCIENCE & TECHNOLOGY, cilt.48, ss.40-50, 2016 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 48
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1016/j.tifs.2015.11.007
  • Dergi Adı: TRENDS IN FOOD SCIENCE & TECHNOLOGY
  • Sayfa Sayısı: ss.40-50

Özet

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.