Thermal treatment is a traditional method for food processing, which can kill microorganisms
but also lead to physicochemical and sensory quality damage, especially to temperature …

High hydrostatic pressure is an emerging non-thermal technology that can achieve the same
standards of food safety as those of heat pasteurization and meet consumer requirements …

Lipid oxidation and/or protein decomposition caused by endogenous enzymatic activity and
microbial contamination have a negative impact on the quality of fish in storage, increasing …

Background High pressure (HP) is an effective technology in food preservation. However, in
fish, changes in appearance, texture, and chemical composition of the meat can be …

Increased awareness of environmental sustainability has led to a call for actions by
producers, scientists, and consumers towards current challenges in the agri-food sector. In …

Recent years have shown a tremendous increase in consumer demands for healthy, natural,
high‐quality convenience foods, especially within the fish and seafood sector. Traditional …

Fresh fish is a highly perishable product due to the chemical composition of fish flesh and
the high microbial load on fish surface. The natural microflora that is more adopted to low …

A literature search and systematic review were conducted to present and discuss the most
recent research studies for the past twenty years on the application of non-thermal methods …

Use of combination of radio frequency (RF) and carbon dots (CDs) was performed to
pasteurize and reduce the fishy odor from boiled crab meatballs during storage. Due to the …

The studies about the effect of high pressure processing (HPP) on the myofibrillar proteins of
crab meat are scarce in the literature. The aim of this study is to evaluate the effect of high …