Fish, a highly nutritious, containing a good amount of protein and fatty acids, has TMA and
TVB-N present as major factors responsible for quality deterioration during storage and …

Meat analogue products are considered to help consumers reducing their meat
consumption. Their key success factor is their high similarity in sensory properties compared …

A new generation of carbon dot-based active and intelligent packaging films with UV
blocking, antibacterial, and real-time sensing potentials was fabricated using Brassica …

Nowadays, due to the changes in lifestyle and great interest of consumers in a healthy life,
people have started increasing their seafood consumption. But due to their short shelf life …

Background Fishery plays an important role in providing abundant nutrition for consumers
as well as in international trade and foreign exchange earner. Due to the abundant …

Near-infrared (NIR) spectroscopy as a low-cost technique with its non-destructive fast
nature, precision, control, accuracy, repeatability, and reproducibility has been extensively …

Total volatile basic nitrogen (TVB-N) content is the most widely used index for the
assessment of fish freshness. Herein, a smartphone-integrated colorimetric sensor of TVB-N …

The effects of different power (0, 100, 300, and 500 W) ultrasonic-assisted immersion
thawing (UT) on the thawing time and muscle quality (thawing/cooking loss, shear force …

Authenticity of dairy products has become an urgent issue for producers, researchers,
governments, consumers and so on due to the increase of falsification procedures inducing …

Raman spectroscopy is a nondestructive, label-free, highly specific approach that provides
the chemical information on materials. Thus, it is suitable to be used as an effective …