In recent years, there have been significant developments in plant proteins production for
meat and fish analogues. Some of the key developments include the use of new plant …

Background Functional foods, defined by their ability to provide health benefits beyond basic
nutrition, have gained prominence globally. Seafood, acknowledged as a functional food …

Temperature fluctuation is a common problem in the frozen storage of shrimp products. This
study investigated the influence of carrageenan oligosaccharide (CO) and …

The objective of the current study was to optimize the cook-chill conditions of high-value
whiteleg shrimp (Litopenaeus vannamei) processed using the sous vide (SV) technique and …

This study aimed to investigate the influence of modified starches on the quality of skins of
glutinous rice dumplings (SGRDs), including changes in textural properties, pasting …

Shrimp in masala is a famous south Indian dish prepared using white leg shrimp
(Litopenaeus vannamei) in the culinary style. The present investigation was aimed to …

The effect of temperature fluctuations on the freshness of shrimp in simulated trays was
investigated by setting a freeze–thaw (FT) cycle of 12 h after freezing at− 20° C and thawing …

Background Seafood analogue is a ready to make value added product prepared out of
surimi. Thermal processing of restructured products in retort pouches such as fish ball in …

The increasing demand for seafood is responsible for many environmental impacts,
especially caused by aquaculture. Shrimp accounts for a substantial part of seafood …

Due to the high levels of unsaturated fatty acids in fish muscle and increased demand for
ready to eat food like nugget, the effect of antioxidant properties of brown algae Iyengaria …