In recent years, the rapid increase in the global population, the challenges associated with
climate change, and the emergence of new pandemics have all become major threats to …

The looming urgency of feeding the growing world population along with the increasing
consumers' awareness and expectations have driven the evolution of food production …

Lipid oxidation accelerates quality deterioration in muscle‐based foods (fish, red meat, and
poultry), resulting in off‐odors/flavors, color problems, texture defects, and safety concerns …

The occurrence of biogenic amines in fish is directly associated with microorganisms with
decarboxylase activity. These compounds are generally detoxified by oxidases in the …

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 …

Regular consumption of fish promotes sustainable health while reducing negative
environmental impacts. Fermentation has long been used for preserving perishable foods …

In the food industry, there is a need to use the properties of antioxidants and antimicrobials
effectively to prevent microbial growth in foods, as well as to retard the oxidation of fats to …

The high perishability of fish after capture requires effective preservative strategies to delay
its quality loss and extend shelf-life of fish products during chilled storage. There has been a …

Meeting consumer concerns and preferences for fresh and safely processed fisheries
products free of chemical and synthetic preservatives is a challenge for the aqua-food …

Food spoilage and waste, human and animal poisoning, and even death caused by
foodborne microorganisms remain extensive concerns in food safety. The global demand for …