In recent years, cold atmospheric pressure plasma (CAPP) technology has received
substantial attention due to its valuable properties including operational simplicity, low …

abstract Background Shrimp is widely distributed and world-favored fishery products with
increasing growth of market requirement. Nowadays, more and more consumers pay …

Background Crabs are one of the most diverse groups of crustaceans. Both fresh and
marine crabs are an excellent source of many nutrients that are important for human health …

Fish and other seafood products are essential dietary components that are highly
appreciated and consumed worldwide. However, the high perishability of these products …

Recent years have shown a tremendous increase in consumer demands for healthy, natural,
high‐quality convenience foods, especially within the fish and seafood sector. Traditional …

Emerging technologies were combined to ensure the safety for consumers of Asian green
mussel (AGM; Perna viridis). The combination of acidic electrolyzed water (AEW) depuration …

Seafood and seafood products (SSPs) are highly perishable foods due to their chemical
composition (high moisture content and nutrients). They are regarded as highly sensitive to …

Considering the high perishable nature of muscle foods (fish, poultry and red meat) and
wide diversity in spoilage microorganisms responsible for spoilage, the prevalence of …

Vibrio parahaemolyticus, Vibrio vulnificus and non‐O1/non‐O139 Vibrio cholerae are the
Vibrio spp. of highest relevance for public health in the EU through seafood consumption …

Non-thermal processing methods, such as cold plasma (CP), high pressure processing
(HPP) and pulsed electric fields (PEF), have been proposed for natural and fresh-like foods …