Sous-vide cooking is a process in which food is cooked in heat stable vacuumed containers
under controlled temperature (65–95° C) for a specific time followed by low-temperature …

Nowadays, the analysis of food is of high concern in terms of quality and safety. Analysis of
food samples becomes tedious when complex food matrixes cause interference during …

The aim of this study was to develop a zein/potato starch (PS) film based on chitosan
nanoparticles incorporated with curcumin (CCN). The CCN film was characterized for …

This study assessed the influence of lactic acid bacteria (LAB) on the physicochemical
characteristics of low-salt fermented Mackerel (Pneumatophorus japonicus) seasonings …

The aim of this study was to assess lipid oxidation development in sous-vide cooked Atlantic
mackerel during chilled storage by fluorescence microscopy coupled with chemical, physical …

Shrinkage is a common phenomenon during the drying of fruits and vegetables. The
research aimed to study the mechanism of drying shrinkage and investigate the potential …

The study focused on assessing quality parameters of haddock and mackerel minces
subjected to a high-pressure treatment (HP) at 200 and 300 MPa and frozen storage at− 40° …

Texture is an important sensory attribute that drives consumer acceptance of any food
material. In recent times consumers' demand for high‐quality food urges food industries to …

Muscle food products play a vital role in human nutrition due to their sensory quality and
high nutritional value. One well-known challenge of such products is the high perishability …

The aim of the present study was to evaluate the effects of various sousvide time-
temperature regimes and their interactions on quality parameters of Atlantic mackerel …