Seafood processing has traditionally been challenging due to the rapid spoilage rates and
quality degradation of these products. With the rise of food science and technology, novel …

Pickering emulsion (PE) technology effectively addresses the issues of poor compatibility
and low retention of hydrophobic active ingredients in food packaging. Nonetheless, it is …

The pH, ammonia, and H 2 S sensitivity of sodium alginate/black soybean seed coat
anthocyanin (SA/BSSCA) films and their response mechanism were analyzed based on …

The high perishability of fish after capture requires effective preservative strategies to delay
its quality loss and extend shelf-life of fish products during chilled storage. There has been a …

Essential oil components have antifungal preservative effects, but are only effective
individually at relatively high concentrations that can degrade the sensory quality of foods …

Nanoemulsion-based technology is developing rapidly in the food industry, especially in the
design of delivery systems for bioactive compounds. This review presents an in-depth …

Aquatic animals are viewed as a good source of healthy lipids. Although drying is an
effective method for the preservation of aquatic animal products (AAPs), the whole process …

Abstract 1 H NMR combined with multivariate data analysis were applied to investigate the
effects of fish gelatin (FG) addition and co-culture of Lactobacillus acidophilus LA-5 (La-5) …

Microorganisms, lipids, and proteins always interact in a complex way in the fish matrix,
which becomes a hindrance to evaluate the quality of the individual factors affecting them. In …

Kinnow fruit is prone to fungal and microbial attacks, leading to significant postharvest
losses during marketing and storage due to two most prominent fungal pathogens …