Background During the last years, there has been a continuously growing demand from the
food industry for additives from natural sources (eg plant materials) as an alternative to …

The growing demand for natural food preservatives has promoted investigations on their
application for preserving perishable foods. Consequently, the meat market is demanding …

Differentiation in physico-chemical, flavor and sensory characteristics of shrimps (Penaeus
vannamei) after direct roasting (DR, 200° C), boiling (100° C/2 min)+ roasting (BR) …

This study investigated the inhibitory effects of spice (cinnamon, clove, and anise) extracts
on the accumulation of biogenic amines (BAs) in Harbin dry sausage. Meanwhile, the …

Assessment of edible tragacanth gum (TG) coating enriched with Persian lime peel (Citrus
latifolia) extract (LPE) on the quality, and shelf life of cold stored Pacific white shrimp …

This study aimed to optimize the ultrasonic-assisted extraction conditions of flavor
compounds from white shrimp heads (WSHs). The effects of sonication amplitude …

Pomegranate is a fruit bearing-plant that is well known for its medicinal properties.
Pomegranate is a good source of phenolic acids, tannins, and flavonoids. Pomegranate …

The shelf lives of hot-air-dried (HD) and freeze-dried (FD) Penaeus vannamei were
predicted by accelerated storage testing combined with Arrhenius Equation. Meanwhile, the …

BACKGROUND Fresh shrimp (Penaeus vannamei) deteriorates easily and the drying
process is an important processing method for prolonging the shelf life of shrimp. The …

This study determined the biochemical composition, color change, and non-volatile taste-
active composition in raw (FSM), boiled (BSM), hot air-dried (HSM), microwave-dried (MSM) …