Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein “blue foods”: Focusing on the impacts of protein-flavor interactions
Y Wang, H Wang, H ** dynamically. This is
indicated by the significant increase in the number of scientific studies in this field. The aim …
indicated by the significant increase in the number of scientific studies in this field. The aim …
Electromagnetic wave-based technology for ready-to-eat foods preservation: a review of applications, challenges and prospects
Y Zhang, Z Ma, J Chen, Z Yang, Y Ren… - Critical Reviews in …, 2024 - Taylor & Francis
In recent years, the ready-to-eat foods market has grown significantly due to its high
nutritional value and convenience. However, these foods are also at risk of microbial …
nutritional value and convenience. However, these foods are also at risk of microbial …
Influence of Coated Phycocyanin on Shelf Life of Infected Penaeus semisulcatus
M Alibabaei, JS Metcalf… - Aquaculture, Fish and …, 2024 - Wiley Online Library
The present study was undertaken to evaluate the antioxidant and antimicrobial activity of
chitosan‐alginate‐coated phycocyanin (PC) extract from Spirulina sp. on Penaeus …
chitosan‐alginate‐coated phycocyanin (PC) extract from Spirulina sp. on Penaeus …
[HTML][HTML] Barriers to the Export of Farmed Pangasius and Tilapia from Bangladesh to the International Market: Evidence from Primary and Secondary Data
The rapid growth of pangasius and tilapia aquaculture has created export opportunities for
Bangladesh; however, this industry is facing multiple barriers to becoming a competitive …
Bangladesh; however, this industry is facing multiple barriers to becoming a competitive …
[HTML][HTML] Characterization of the effects of micro-bubble treatment on the cleanliness of intestinal sludge, physicochemical properties, and textural quality of shrimp …
PH Huang, YY Wu, PH Huang, CM Lin, HL Chen… - Food Chemistry, 2025 - Elsevier
This study assessed the effects of Micro-bubble (MB; average size of 36.50 μm) on the
physicochemical properties of live shrimp (Litopenaeus vannamei) and cooked ones. This …
physicochemical properties of live shrimp (Litopenaeus vannamei) and cooked ones. This …