Winemaking generates large amounts of wine pomace, also called grape pomace. This by‐
product has attracted the attention of food scientists and the food industry, due to its high …

Food preservative additives are natural or synthetic substances which delay degradation in
foods caused by microbial growth, enzyme activity, and oxidation. Until recently, the use of …

Chemical and microbiological deteriorations are principal causes of quality loss of fish and
fish products during handling, processing, and storage. Development of rancid odor and …

In this study, effect of chitosan films combined with orange (Citrus sinensis (L.) Osbeck) peel
essential oil on the shelf life of deepwater pink shrimp (Parapenaeus longirostris Lucas …

Shrimp has been widely accepted as an excellent resource for white meat due to its high‐
protein and low‐fat content, especially low cholesterol. However, shrimps are highly …

Effects of ferulic acid (FA) on polyphenoloxidase (PPO) and the quality changes of Pacific
white shrimp (Litopenaeus vannamei) during iced storage for 10days were investigated …

The effect of modified atmosphere packaging (MAP) on the quality changes of Pacific white
shrimp (Litopenaeus vannamei) treated with or without green tea extract (1g/L; GTE) in …

Assessment of edible gelatin coating solution enriched with essential oil obtained from
orange (Citrus sinensis (L.) Osbeck) leaves on the quality and shelf life of cold stored deep …

This article provides an overview of recent developments and the published literature in
membrane technology with regard to fruit juice processing and considers the impact of such …

Melanosis, microbiological, chemical, and physical changes of Pacific white shrimp
(Litopenaeus vannamei) treated with catechin were monitored during iced storage of 10 …