Aquatic foods are nutritious, enjoyable, and highly favored by consumers. In recent years,
young consumers have shown a preference for prefabricated food due to its convenience …

The challenge of maintaining both quality and safety in the thermal processing of foods
results from the degradation of heat-sensitive quality attributes during processing. The editor …

Xanthogranulomatous cholecystitis (XGC) is an uncommon variant of chronic cholecystitis
characterized by xanthogranulomatous inflammation of the gallbladder. Intramural …

Sterilization is one of the most effective food preservation methods. Conventional thermal
sterilization commonly used in food industry usually causes the deterioration of food quality …

Textural changes as well as protein degradation during frozen storage of N ile tilapia (O
reochromis niloticus) at− 18 C for 150 days were studied. Salt‐soluble protein and protein …

Freshwater prawn in curry was thermally processed to three F0 values of 6, 8, and 9 at 116°
C. Total process times for F0 values of 6, 8, and 9 were 53, 57, and 63 min, respectively. The …

In this study, a traditional Chinese dish, a ready-to-eat sweet and sour carp was developed.
The effects of sterilization temperature (110, 115, 121, and 130° C) on the selected …

Heating is the treatment mostly applied in fish canning industry and is also used in a wide
variety of processes such as cooking, pasteurization, and sterilization of marine products …

Dalia, is a traditional dairy food of Indian sub-continent. It is consumed as dessert by cooking
cracked wheat (dalia grains) in milk along with addition of sugar. It is used as a breakfast …

To study the quality changes of blunt-snout bream (Megalobrama amblycephala) stored at
chilled temperature (0–9° C), a global stability index (GSI) method was developed. Sensory …