This paper describes the responses of consumers in six European countries (Greece, Italy, Spain, France, Iceland and United Kingdom) tasting […]
Lipid oxidation and functional properties were monitored in spray dried fish powder made from saithe (Pollachius virens) by-products. The fresh
The influence of different cooling techniques (dry ice/ice packs) and storage temperature (-2°C/3°C) to prolong the shelf life of Arctic
Since the early 1990’s, HACCP-based programs are being implemented as a means of preventing food hazards in fish and seafood
Effectiveness and performance of HACCP-based programs More »
This study aims to evaluate the performances of the membrane processes during the treatment of blue whiting peptide hydrolysates. Ultrafiltration
Concentration and purification of blue whiting peptide hydrolysates by membrane processes More »
The aim of this work was to evaluate the effects of freezing and frozen storage at –24 °C on the
The microbial safety and stability of most food, are based on an application of preservative factors called hurdles. Each hurdle
Various studies have shown that two-phase slurry ice is more efficient than ordinary flake ice for chilling fresh fish. In
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