Results 261 to 270 of about 157,099 (354)

Influence of microwave thawing technique on the quality of brown shrimp, Metapenaeus Dobsonii in comparison to conventional thawing methods. [PDF]

Sci Rep
Verma SK, Sasikala R, Kishore P, Mohan CO, Bindu J, Ninan G.   +5 more
europepmc   +1 more source

Kaolinite induces rapid authigenic mineralisation in unburied shrimps. [PDF]

Commun Earth Environ
Corthésy N, Saleh F, Antcliffe JB, Daley AC.   +3 more
europepmc   +1 more source

A Dual-Segmentation Framework for the Automatic Detection and Size Estimation of Shrimp. [PDF]

Sensors (Basel)
Waqar MM, Ali H, Zhou H, Mohamed HG, Kim SC, Strzelecki M.   +5 more
europepmc   +1 more source

Combined Vibrio and nanoplastics stress promotes nanoplastic accumulation while reducing bacterial lethality in shrimp. [PDF]

NPJ Sci Food
Zhong R, Fang X, Li C, Zheng B, Zhang G, Gong H, Yan M.   +6 more
europepmc   +1 more source

The Interactive Effects of Dietary Fish Oil and Selenium Nanoparticles Increased Growth, Antioxidant Capacity, and Immune-Related Genes Transcription Level in <i>Penaeus vannamei</i> Reared in Hypersaline Water. [PDF]

Aquac Nutr
Ahmadi A, Yavari V, Mozanzadeh MT, Mousavi SM, Kochanian P, Ghasemi A.   +5 more
europepmc   +1 more source

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Effect of phytic acid combined with lactic acid on color and texture deterioration of ready-to-eat shrimps during storage

Food Chemistry, 2022
To retard the deterioration of texture and color of ready-to-eat (RTE) shrimps during storage, phytic acid (PA) and lactic acid (LA) were used to soak the shrimp prior to cooking.
De-Yang Li, Xiao-yang Liu, Da-Yong Zhou
exaly   +2 more sources

So different, yet so alike Pancrustacea: Health benefits of insects and shrimps

Journal of Functional Foods, 2021
Insects and shrimps represent the clade Pancrustacea of the phylum Arthropods. Being valuable sources of nutrients and bioactive compounds, insects and shrimps possess several physiological similarities but are processed and consumed in different ways ...
Maryia Yu Mishyna, Miodrag Glumac
exaly   +2 more sources

Application of atmospheric cold plasma-activated water (PAW) ice for preservation of shrimps (Metapenaeus ensis)

Food Control, 2018
In this paper, plasma-activated water (PAW) ice is proposed for the preservation of fresh shrimps. The changes in microbiological, physical, chemical and protein properties were investigated during storage with conventional tap water (TW) ice and PAW ice.
Xinyu Liao, Donghong Liu, Shiguo Chen
exaly   +2 more sources

Mathematical Modeling of Drying Kinetics and Quality Characteristics of Shrimps Dried under a Solar–LPG Hybrid Dryer

Journal of Aquatic Food Product Technology, 2021
The study was aimed to investigate the mathematical modeling of drying kinetics and quality of shrimp (Metapenaeus dobsoni) dried under a solar–LPG (liquefied petroleum gas) hybrid dryer.
S. Murali, D. Delfiya, K. Kumar, L. Kumar, S. E. Nilavan, P. Amulya, V. Krishnan, P. V. Alfiya, M. Samuel   +8 more
semanticscholar   +1 more source