Seafood comprising of both vertebrate and invertebrate aquatic organisms are nutritious,
rich in omega-3 fatty acids, essential vitamins, proteins, minerals and form part of healthy …

Food preservation is very important for the safety and the reliability of the product.
Superchilling as used for preserving foods, has been defined as a process by which the …

Shrimp has been widely accepted as an excellent resource for white meat due to its high‐
protein and low‐fat content, especially low cholesterol. However, shrimps are highly …

Impacts of atmospheric cold plasma (ACP) on the properties of muscle protein and
performance of extracted crude enzyme of hairtail (Trichiurus Lepturus) fish have been …

Supercooling is a food processing technique which has the potential to significantly increase
the shelf life of foods and to reduce wastage of food products from the production and retail …

Modified atmosphere packaging (MAP) has been applied in the food industry for about 90
years to extend shelf life and maintain quality of fresh and fresh-cut foods. Recently, MAP …

Fish and seafood are food products of high commercial value but with short shelf life. The
objective of this article is to review the available packaging techniques and their applications …

The aquaculture industry has undergone a rapid and continuous growth during the last
decade due to increased demands in seafood consumption and reduced pelagic fish …

Modified atmosphere packaging (MAP) has been applied in the food industry for over 90
years to extend shelf life and maintain quality and safety of fresh and fresh-cut food products …

Проведена сравнительная оценка количества вымороженной воды расчётным
методом предложенным Д. Рютовым применительно к различным видам рыб в …