Nowadays, due to the changes in lifestyle and great interest of consumers in a healthy life,
people have started increasing their seafood consumption. But due to their short shelf life …

Fish and fishery products (FFP) are highly perishable due to their high nutritional value and
moisture content. The spoilage is mainly caused by microorganisms and chemical reactions …

Problem statement: Spoilage of food products is due to chemical, enzymatic or microbial
activities One-fourth of the world's food supply and 30% of landed fish are lost through …

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

Carrageenan-based biocomposites have significant potential to develop packaging films
and coatings for shelf-life extension of food products. In this study trout fresh fillets were …

Seafood products are highly perishable, owing to their high water activity, close to neutral
pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus …

The present work was conducted to microencapsulate the commercial (CE), and solvent
(SE) extracted annatto using modified starch (MS) and gelatine (G) blend as wall material by …

The quality characteristics of fish products are a key factor influencing consumer acceptance
and preference. This study was aimed to investigate the relationship among quality …

Abstract Crisp Nile tilapia (Oreochromis niloticus) is a kind of valuable fish product with high
muscle firmness and crispiness texture. However, with the change of physicochemical in …

The rapid advancement of three‐dimensional (3D) printing (ie, a type of additive
manufacturing) technology has brought about significant advances in various industries …