Foods are complex systems due to their biological origin. Biological materials are soft matter
hierarchically structured on all scales from molecules to tissues. The structure reflects the …

The present study aims at promoting the use of squid in Scandinavia, a currently
unexploited, and possible sustainable source of protein, available in the local waters. By a …

It was aimed to investigate the effect of sous-vide cooking on texture and physicochemical
properties of squid (Loligo vulgaris) muscle. Vacuum-packed squid samples were cooked …

Jellyfish as a potential sustainable food material has recently gained increasing interest.
However, with their soft gel-like texture and easy spoilage, it remains challenging to achieve …

Among the many seafood products susceptible to food fraud, octopus (Octopus mimus) is
often replaced by giant squid (Dosidicus gigas) due to its higher market value and desirable …

Studies on dairy food microstructure can be performed with a large variety of techniques,
such as light microscopy (LM) and electron microscopy (EM) with the use of software to …

Food processing is about transforming raw food materials into food for consumption.
Processing is carried out for multiple purposes, such as improving for palatability in terms of …

This thesis investigates the utilization of jellyfish as a sustainable food source from a
gastrophysical perspective. Jellyfish populations are increasing, causing ecological and …