Shrimp industry wastes can be transformed and used as raw material for the development of
new products. The aim of this research was to evaluate the influence of pre-treatment and …

This study examined the drying characteristics and quality of raw and marinated anchovy
using a hot‐air‐assisted pilot‐scale infrared (IR) dryer. Anchovy was marinated with various …

Heat treatment is widely applied in food processing, but its significant effects on flavor are
often overlooked. This study explored how heat treatment impacts the flavor compounds of …

The sun-dried method is popular for producing dried Sergestid shrimp in Vietnam, but
maintaining consistent product quality across seasons is challenging due to its dependence …

Vegetable spoilage and post-harvest losses are worldwide issues that diminish quality,
nutritional content and marketability, hence exacerbating food waste and threatening food …

Pimenta dioica (L.) or Allspice leaves is a spicy leaf and its bio-actives, nutrient and
therapeutic value, is under-exploited. In this study, the leaves were dehydrated by sun (SD) …

This study aimed to optimise the protein extraction yield from black soldier fly larvae by
employing a blanching process to enhance protein solubility and mitigate oxidation …

The study was done to optimize the steam blanching of shrimp (Metapenaeus dobsoni) for
drying purposes. Response surface methodology was used to study the interaction effects of …

One of the important components of Sergestid shrimp is astaxanthin, which brings many
health benefits to humans such as antioxidant protection, prevent cancer and immune …