Quality deterioration of fresh or processed foods is a major challenge for the food industry
not only due to economic losses but also due to the risks associated with spoiled foods …

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

This study aimed to investigate melanosis, quality attributes, and bacterial growth of freeze-
chilled Pacific white shrimp (Litopenaeus vannamei) during 6 days of chilled storage, as well …

A literature search and systematic review were conducted to present and discuss the most
recent research studies for the past twenty years on the application of non-thermal methods …

The objective of this study was to evaluate the effects of the number of freeze-thaw (FT)
cycles on moisture migration, protein degradation, microstructure and quality in Litopenaeus …

Background Crustaceans, especially shrimp, prawn, crab and lobster are economically
important species with high market value because of their high demand. Nevertheless …

Inhibition of Pacific white shrimp polyphenoloxidase (PPO) by the selected Thai indigenous
leaf extracts (Liang, Mun-poo, cashew and lead) was comparatively studied. Cashew leaf …

The effects of ultrasound-assisted chitosan grafted caffeic acid coating on the quality and
microbial composition of fresh pompano (Trachinotus ovatus) fillets during ice storage for 24 …

Polyphenol oxidase (PPO)-mediated enzymatic browning occurs in fruit, vegetables and
aquatic products and causes huge economic losses every year. In this study …

Inhibition of Pacific white shrimp polyphenoloxidase (PPO) with Chamuang leaf extract
(CLE) was studied. CLE was rich in polyphenolic glycosides, in which chrysoeriol 6-C …