Useful attempts to shed light on the nature of gastronomy from a scientific point of view and
to unravel the crucial connection between food, eating and well-being are currently …

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 …

Considering the need for developing new senior-friendly processed seafood, this study
aimed to develop octopus pulpo with high preference and excellent quality characteristics …

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 …

This study investigated the physicochemical (pH, moisture, protein, fat, ash, TBA), color (L*,
a*, b*), and textural properties (TPA and extended craft knife), mineral content, fatty acid …

Cold aging of fish has gained substantial attention because of improving its taste quality.
However, fish aging typically requires approximately 2 weeks to 2 months. Thus, the …

This study aimed to evaluate the effect of the sous vide and electric oven cooking methods
on the physical and sensory characteristics of camel meat. A combination of 4 cooking …

鱿鱼是全球重要的经济型头足类海洋资源, 具有生长周期短, 营养丰富和成本低廉等特点.
鱿鱼胴体, 鱼皮, 软骨, 内脏各部位富含不同功能的高价值组分, 如胶原蛋白, 明胶, 抗氧化色素 …

The potential of mandai cempedak (Artocarpus champeden) powder to be mixed with other
abundant raw materials such as oyster mushroom (Pleurotus ostreatus) as a flavoring …

Nordic squid (Loligo forbesii) cuts of mantle, arms, fins, and liver were investigated for their
umami taste potential. The cuts were analysed raw, and additional samples of cooked …