This research investigated the development of a new active bilayer-films incorporated with
Attapulgite (AT) loaded with Allium sativum essence oil (AEO) based on low-density …

The study aims to analyze the chemical composition of Suaeda aegyptiaca essential oil
(PSAE) by GC–MS, produce the nanoemulsified essential oil (NSAE) using ultrasound, and …

Seafood's being rich in easily digestible protein and polyunsaturated fatty acids are also
highly perishable. Conventional method of packaging has limited functionality and are not …

Vacuum packaging and modified atmosphere packaging (MAP) are widely applied
packaging methods for displaying refrigerated fish and fish products. This study evaluated …

This study compared electrofishing (ES) with conventional suffocation (AS) for harvesting
fish, analyzing meat quality, biochemical, and microbiological indices. ES-caught fish show …

Purpose This study aims to develop a pH-functional thin-film sensor for non-invasive
measurement of spoilage of packed fish. Design/methodology/approach At first, polymers of …

Due to the complexity of the deterioration process of seafood products, relying on one
indicator is not adequate to determine the quality of such products. Usually, shelf-life was …

Development of affordable foods for low-income communities is indeed necessary for the
overall human societal development. Fish scales, generally considered as a waste from the …

While gaining scientific and technical supports and worldwide approval for many processing
and preservation techniques, the acceptance and use of food irradiation in India are also …

Oxygen (O2) is the life line of animals and many other organisms including human beings
which is essential for their living. But for perishable food commodities, O2 becomes a limiting …