Results 251 to 260 of about 212,439 (297)

Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products

Trends in Food Science and Technology, 2021
Fatih Ozogul, Martina Čagalj, Vida Šimat   +2 more
exaly  

Seafood

2023
Sanja Vidaček Filipec, Tibor Janči
openaire   +1 more source

Pros and cons of cold plasma technology as an alternative non-thermal processing technology in seafood industry

Trends in Food Science and Technology, 2021
Oladipupo Odunayo Olatunde, Khursheed Ahmad Shiekh, Soottawat Benjakul   +2 more
exaly  

The evolution of knowledge on seafood spoilage microbiota from the 20th to the 21st century: Have we finished or just begun?

Trends in Food Science and Technology, 2022
Dimitrios A Anagnostopoulos, Foteini F Parlapani, Ioannis S Boziaris   +2 more
exaly  

Freezing Seafood and Seafood Products

2004
Tung-Ching Lee, Shann-Tzong Jiang
openaire   +1 more source

Fish and seafood

2015
Fil: Buzzi, Natalia Sol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto Argentino de Oceanografía. Universidad Nacional del Sur. Instituto Argentino de Oceanografía; Argentina. Universidad Nacional del Sur.
Marcovecchio, Jorge Eduardo, de Marco, Silvia Graciela, Buzzi, Natalia Sol, Botté, Sandra Elizabeth, Labudía, Ana Carolina, la Colla, Noelia Soledad, Fernandez Severini, Melisa Daiana   +6 more
openaire   +2 more sources

Seafood

2017
George M. Pigott, Barbee W. Tucker
openaire   +2 more sources

Handbook of Seafood and Seafood Products Analysis

2009
A guide to the use and handling of seafood products across the globe. It provides an overview of the tools available for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products.
openaire   +1 more source

Seafood

2019
Barbara Blakistone, Steven Mavity
openaire   +1 more source

Dual cryoprotective strategies for ice-binding and stabilizing of frozen seafood: A review

Trends in Food Science and Technology, 2021
Shichen Zhu, Xu Chen, Qi Zhang
exaly