☆ 4.6 Article

Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0

APPLIED SCIENCES-BASEL (2022)

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Application of pulsed electric fields in meat and fish processing industries: An overview

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Inhibitory effects of high pressure treatment on microbial growth and biogenic amine formation in marinated herring (Clupea harengus) inoculated with Morganella psychrotolerans

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Fluorescence spectroscopy as a rapid and non-destructive method for monitoring quality and authenticity of fish and meat products: Impact of different preservation conditions

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Nonthermal Processes for Shelf-Life Extension of Seafoods: A Revisit

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Retardation of melanosis and quality loss of pre-cooked Pacific white shrimp using epigallocatechin gallate with the aid of ultrasound

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Inhibitory effects of high pressure processing on Photobacterium phosphoreum and Morganella psychrotolerans in vacuum packed herring (Clupea harengus)

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Quality evaluation of fish and other seafood by traditional and nondestructive instrumental methods: Advantages and limitations

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Enhancing Visible and Near-Infrared Hyperspectral Imaging Prediction of TVB-N Level for Fish Fillet Freshness Evaluation by Filtering Optimal Variables

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Inactivation of Listeria monocytogenes and natural microbiota on raw salmon fillets using acidic electrolyzed water, ultraviolet light or/and ultrasounds

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Influence of High-Pressure Processing at Low Temperature and Nisin on Listeria innocua Survival and Sensory Preference of Dry-Cured Cold-Smoked Salmon

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Prediction of textural changes in grass carp fillets as affected by vacuum freeze drying using hyperspectral imaging based on integrated group wavelengths

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Effect of high pressure on fish meat quality - A review

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Essential oils for antimicrobial and antioxidant applications in fish and other seafood products

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Impact of post-rigor high pressure processing on the physicochemical and microbial shelf-life of cultured red abalone (Haliotis rufescens)

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High pressure processing extend the shelf life of fresh salmon, cod and mackerel

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On-line and non-destructive measurement of core temperature in heat treated fish cakes by NIR hyperspectral imaging

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Yeast cell disruption strategies for recovery of intracellular bio-active compounds - A review

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Food drying enhancement by ultrasound - A review

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Challenges and perspectives of advanced technologies in processing, distribution and storage for improving food safety

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CURRENT OPINION IN FOOD SCIENCE (2016)

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Consumer purchasing behaviour towards fish and seafood products. Patterns and insights from a sample of international studies

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Rapid Quantification Analysis and Visualization of Escherichia coli Loads in Grass Carp Fish Flesh by Hyperspectral Imaging Method

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Development of hyperspectral imaging coupled with chemometric analysis to monitor K value for evaluation of chemical spoilage in fish fillets

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Effect of high pressure processing and thermal treatment on quality of hilsa (Tenualosa ilisha) fillets during refrigerated storage

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Effect of high hydrostatic pressure (HHP) treatments on microbiological shelf-life of chilled Chilean jack mackerel (Trachurus murphyi)

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High-pressure processing of mild smoked rainbow trout fillets (Oncorhynchus mykiss) and fresh European catfish fillets (Silurus glanis)

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Efficacy of low-temperature high hydrostatic pressure processing in inactivating Vibrio parahaemolyticus in culture suspension and oyster homogenate

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Noninvasive sensing of thermal treatments of Japanese seafood products using imaging spectroscopy

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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)

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Inspection of harmful microbial contamination occurred in edible salmon flesh using imaging technology

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JOURNAL OF FOOD ENGINEERING (2015)

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Integration of classifiers analysis and hyperspectral imaging for rapid discrimination of fresh from cold-stored and frozen-thawed fish fillets

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Discrimination of shelled shrimp (Metapenaeus ensis) among fresh, frozen-thawed and cold-stored by hyperspectral imaging technique

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The principles of ultrasound and its application in freezing related processes of food materials: A review

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Nondestructive Spectroscopic and Imaging Techniques for Quality Evaluation and Assessment of Fish and Fish Products

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CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)

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Enhancement of Food Processes by Ultrasound: A Review

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CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)

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Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction

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Recent Applications of Spectroscopic and Hyperspectral Imaging Techniques with Chemometric Analysis for Rapid Inspection of Microbial Spoilage in Muscle Foods

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Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing

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