Thermal treatment is a traditional method for food processing, which can kill microorganisms
but also lead to physicochemical and sensory quality damage, especially to temperature …

The role of secondary refrigerants is expected to grow as the focus on the reduction of
greenhouse gas emissions increases. The effectiveness of secondary refrigerants can be …

Simple Summary The present review summarizes the findings of recent studies on
innovative seafood processing technologies including high hydrostatic pressure, natural …

Atmospheric cold plasma is a green and emerging technology, highly interesting to the food
industry for its application. Dielectric Barrier Discharges (DBD) can generate atmospheric …

The effect of different ice treatments (flake ice (FI), slurry ice (SI) and ozonated slurry ice
(OSI)) on the microorganism, physicochemical properties and shelf life of large yellow …

The 3% chitosan solutions incorporating 10% fish oil (w/w chitosan, containing 91.2% EPA
and DHA) with or without the addition of 0.8% vitamin E were prepared. Fresh lingcod …

The effect of ice containing thyme (0.04% w/v), oregano (0.03% w/v) and clove (0.02% w/v)
extracts on the quality parameters of anchovy (Engraulis encrasicholus) was assessed …

Fresh fish is a highly perishable product due to the chemical composition of fish flesh and
the high microbial load on fish surface. The natural microflora that is more adopted to low …

Responsive antimicrobial materials can control and slow the release of antimicrobial agents
smartly by responding to the stimulation of environmental conditions. In this study, we …

Squid is considered as a healthy food by consumers because of its high nutritive value.
However, it is easily decay caused by microbial contamination. This study aimed to …