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 …

This review aims to provide a better understanding on different cooking methods and their
effects on the safety and quality on the fish. Each cooking method offers different desired …

Impacts of sous vide (SV) combined with chitooligosaccharide-catechin conjugate (COSC)
on inactivation of pathogenic Vibrio parahaemolyticus and Shewanella algae in vitro and …

Sous-vide is a cooking technique which is considered safe for food preparation, however,
the recommended temperatures and times for preparing seafood and fish may not be …

Chicken is a suspected reservoir of uropathogenic Escherichia coli (UPEC), resulting in
foodborne urinary tract infections (UTIs). Sous-vide ready-to-eat (RTE) food products may be …

Abstract Escherichia coli O157: H7, a major cause of foodborne illness, is primarily
associated with undercooked ground beef. Celery root powder (CP) and celery seed oil …

Staphylococcus aureus is a major cause of gastroenteritis, commonly associated with the
consumption of food contaminated at any stage of the food supply chain. Sous vide seafood …

Abstract Changes in consumers' habits and the need to achieve environmental challenges
have boosted an increase in new products and processes. The aim of this work is the …

Traditional squid products often exhibit a firm texture, which adversely affecting their
palatability. This study investigated the potential of ultrasound pretreatment and sous-vide …

To investigate the effects of traditional high-temperature cooking and sous-vide cooking on
the quality of tilapia fillets, muscle microstructure, texture, lipid oxidation, protein structure …