Aquatic foods are nutritious, enjoyable, and highly favored by consumers. In recent years,
young consumers have shown a preference for prefabricated food due to its convenience …

Fish and other seafood products are essential dietary components that are highly
appreciated and consumed worldwide. However, the high perishability of these products …

Occurrence of biogenic amines in fresh fish and fishery products constitute a significant
safety concern. Ingestion of histamine is identified as the causative agent of several food …

Carotenoids from different food sources particularly fruits and vegetables are an important
contributor to a healthy diet. These compounds have been associated with the reduced risks …

Biogenic amines (BAs) are naturally occurring compounds that can be formed in certain
foods through microbial activity. High levels of certain BAs can cause adverse health effects …

The objective of this work was to study the application of high-pressure processing (HPP) on
the quality change and extending the shelf-life of yellowfin tuna (Thunnus albacares) stored …

Milkfish has become most often associated with histamine fish poisoning recently in Taiwan,
but no information regarding the use of high pressure for preservation on this fish flesh. The …

Innovation in the food industry comes in different forms: incremental, product or process,
social, and so on. To date no classification of innovation in this context exists. We believe …

Pickled aquatic products are often susceptible to spoilage, which can significantly affect their
edibility and flavor. This study aimed to improve the safety and quality aspects of pickled …

This study is aimed to determine the effects of different marination conditions (1, 2, 3, 4%
acetic and 6, 8, 10% NaCl) on the anchovy fillets inoculated with Morganella …