Ranging from biofuels to building materials, and from cosmetics to pharmaceuticals, the list of products that may be manufactured using discards from farming and fishery operations is extensive. Byproducts from Agriculture and Fisheries examines the procedures and technologies involved in this process of reconstitution, taking an environmentally aware approach as it explores the developing role of value-added byproducts in the spheres of food security, waste management, and climate control. An international group of authors contributes engaging and insightful chapters on a wide selection of animal and plant byproducts, discussing the practical business of byproduct recovery within the vital contexts of shifting socio-economic concerns and the emergence of green chemistry. This important text: Covers recent developments, current research, and emerging technologies in the fields of byproduct recovery and utilization Explores potential opportunities for future research and the prospective socioeconomic benefits of green waste management Includes detailed descriptions of procedures for the transformation of the wastes into of value-added food and non-food products With its combination of practical instruction and broader commentary, Byproducts from Agriculture and Fisheries offers essential insight and expertise to all students and professionals working in agriculture, environmental science, food science, and any other field concerned with sustainable resources.

There is a potential to alleviate food scarcity by intelligently using the byproducts from agriculture, livestock and fisheries. Therefore, there is a need to utilize the byproducts from agriculture and seafood industry while continually cultivating these two industries. There is a wide range of products which can be manufactured using byproducts from agricultural and fishery wastes. The end products manufactured from fishery and agricultural byproducts include biofuels, building materials, cosmetics, pharmaceuticals, etc.This book essentially contains a detailed discussion about environmental friendly approaches to develop value-added products in the domains of food security Internationally recognized author has contributed insightful and engaging chapters on a broad selection of plant and animal byproducts, discoursing the real-world business of byproduct retrieval within the dynamic contexts of fluctuating socio-economic distresses. This book can be used as a ready reference for all the readers who intend to get a deep insight into agricultural and fishery byproducts. Moreover, this book is also equipped with fundamental byproduct conversion technologies.

The annual production of fish in India is about 1.5 million tons including 0.14 million tons through aquaculture and it is estimated that about 10 million tons of fish may be required to meet the demand of the increasing human population. It is felt that new techniques have to be developed for the production of fish through aquaculture and capture fisheries besides creating an awareness among the public about fisheries science. Although several books on the individual aspects of Fisheries Science are available from abroad, a comprehensive compendium incorporating modern techniques relating to Indian conditions is lacking. In order to fill up this long felt gap this publication is being brought out. The present publication, a compilation of mainly published articles in leading English Dailies and Magazines has three parts. The first part deals with important culture practices relating to freshwater and brackishwater systems. The second part deals with articles relating to the distribution and abundance of fish and invertebrates and the third part with modern techniques of marine capture fisheries and fish and shellfish processing and production to value added fisheries products. All these articles have been written in an easy to read style with suitable illustrations and it is hoped that the publication would serve as a valuable guide for fisheris students, aquaculturists, fisheries technologists, marine biolgists and general public interested in fisheries. Contents: Part I: Aquaculture Chapter 1: Aquaculture: Hope for Combating Malnutrition, Chapter 2: Composite Fish Culture, Chapter 3: Integrated Fish Farming is Lucrative, Chapter 4: Can Sewage be Profitably Utilised?, Chapter 5: Fish Farming Using Sewage Wastes, Chapter 6: Freshwater Prawn-cum-carp Farming: A New Polyculture Practice, Chapter 7: Tilapia-Tarpon Culture in Fresh and Backishwaters, Chapter 8: Milkfish: Prawn Farming in Brackishwaters, Chapter 9: Crab Culture in Coastal Ponds, Chapter 10: Oyster Farming in Brackishwaters, Chapter 11: Pole Farming of Edible Oysters in Brackishwaters, Chapter 12: Scallop Culture, Chapter 13: Marine Mussels, Chapter 14: Culture of Seaweeds in Brackishwaters: A New and Promising Technology, Chapter 15: Bloodworms: Their Culture and Prospects, Chapter 16: Water Recirculation Unit for Profitable Fish Culture, Chapter 17: Hydroponics and Fish Culture, Chapter 18: Non-Conventional Feeds for Profitable Aquaculture, Chapter 19: HCG Induced Breeding in Freshwater Fishes: A Boon to Fish Farmers, Chapter 20: Guppy: A Unique Ornamental Fish, Chapter 21: Biological Filters and Air-lift Pumps for Aquaria, Chapter 22: Balanced Diets for Aquarium Fishes, Chapter 23: How to Protect Aquarium Fishes from Diseases, Chapter 24: Mass Culture of Zooplankton for Coastal Aquaculture, Chapter 25: New Techniques in the Transport of Fish and Prawn Seed for Aquaculture, Chapter 26: New Methods of Preservation of Fish Gametes for Aquaculture, Part II: Marine Biology, Chapter 27: Artificial Sewater, Chapter 28: Sea as Source of Drugs, Chapter 29: Economic Importance of Diatoms, Chapter 30: Plankton and its Relation to Fisheries, Chapter 31: Tintinnids (Marine Protozoa) as Fishery Indicators, Chapter 32: Rotifers as Indicators of Water Quality and Pollution, Chapter 33: Planktonic Molluscs as Indicators of Ocean Currents, Chapter 34: Menace of the Marine Foulers and Borers, Chapter 35: Beautiful Corals, Chapter 36: Oceanic Insects, Chapter 37: The Pistol Shrimpes, Chapter 38: Sea Cucumbers are Rich in Protein, Chapter 39: Why Should we Eat Fish?, Chapter 40: Why Fish Smells?, Chapter 41: Puffer: The Most Dangerous Fish, Chapter 42: Fishes that Shed Skin, Chapter 43: Unique Devices to Study Fish Behaviour in Polluted Area, Part III: Fisheries Technology, Chapter 44: Electricity in Fishing, Chapter 45: An Electronic Device for Detecting Fishes, Chapter 46: Devices to Lure Fish for Bumper Catch, Chapter 47: Solar Dries for Hygienic Drying of Fish and Farm Produce, Chapter 48: Prawn Picking: A Sustenance for Rural Women Folk, Chapter 49: Fishery Byproducts of Commerce, Chapter 50: Industrial Uses of Prawn Shell Wastes, Chapter 51: Fish Sauce: A New and Promising Byproduct of Commerce, Chapter 52: Ambergris, Chapter 53: Mltifarious Uses of Algae, Chapter 54: Prospects of Indian Seaweeds, Chapter 55: Seaweeds as Fertilizers, Chapter 56: Dunaliella: A Unique Halophilic Microalga, Chapter 57: Profitable Uses of Freshwater Weeds.

In the last decade, there has been substantial research dedicated towards prospecting physiochemical, nutritional and health properties of novel protein sources. In addition to being driven by predictions of increased population and lack of a parallel increase in traditional protein sources, main drivers for the rise in novel proteins/ novel foods research activities is linked to significant changes in young consumers’ attitudes toward red meat consumption and their interest in new alternative protein products. Alternative Proteins: Safety and Food Security Considerations presents up-to-date information on alternative proteins from non-meat sources and examines their nutritional and functional roles as food sources and ingredients. Emphasis is placed on the safety of these novel proteins and an evaluation of their potential contribution to food security. Motivations for novel proteins and restrictions for their use are also discussed. Key Features: Explains potential improvements to alternative proteins through the employment of novel processing techniques. Contains the first review on keratin as an alternative protein source. Explores first comprehensive evaluation of the religious aspects of novel proteins. Describes methods for the detection and evaluation of health hazards. Discusses guidelines, regulatory issues and recommendations for food safety Additionally, this book covers fundamental and recent developments in the production of alternative proteins, and examines safety and consumer acceptability wherever information is available. The sources and processing options for alternative proteins and their impact on final product characteristics are also covered. A collective contribution from international researchers who are active in their field of research and have made significant contributions to the the food sciences, this book is beneficial to any researcher interested in the the food science and safety of alternative proteins.