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Journal of Aquatic Food Product Technology

Journal of Aquatic Food Product Technology

http://www.wikidata.org/entity/Q15759377

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Improving the Color Shelf Life of Farmed Southern Bluefin Tuna ( Thunnus maccoyii) Flesh with Dietary Supplements of Vitamins E and C and Selenium Identification of Bacterial Pathogens in Biofilms of Recirculating Aquaculture Systems Mercury Content in Pacific Troll-Caught Albacore Tuna (Thunnus alalunga)Genetically Engineered Salmon – Quality Aspects Recovery of Proteins from Rohu Processing Waste Using pH Shift Method: Characterization of Isolates Mechanical Separation of Green Crab (Carcinus maenas) Meat and Consumer Acceptability of a Value-Added Food Product Influence of Green Seaweed (Ulva rigida) Supplementation on the Quality and Shelf Life of Atlantic Salmon Fillets Total Arsenic Content in Seafood Consumed in Portugal A Review of Mercury in Seafood Marinade Composition and Vacuum Effects on Liquid Uptake and Retention in Tumbled Fish Portions Oxidative Stability of Common Kilka (Clupeonella cultriventris caspia) Oil Supplemented with Microwave Extracted Ghure (Unripe Grape) Marc Extract Effect of Soluble CO2Stabilization on the Quality of Fillets from Farmed Gilthead Sea Bream (Sparus aurata) and European Sea Bass (Dicentrarchus labrax)Effect of Oxygen Absorber on the Shelf Life of Gilthead Seabream (Sparus aurata)Identification of South Atlantic Hakes(Merluccius australisandMerluccius hubbsi)in Processed Foods by PCR-RFLPs of CytochromebGene Quality Characteristics of High Pressure-Induced Hake (Merluccius capensis) Protein Gels with and without MTGase Enzymatic Hydrolysis of Sardine (Sardina pilchardus) By-products and Lipid Recovery Guest Editorial Functional and Biochemical Characterization of Proteins Remaining in Solution After Isoelectric Precipitation Quality Changes During Storage of Fish Sausages Containing Dietary Fiber Dietary Fibers' Effect on the Textural Properties of Fish Heat-Induced Gels Desalted Cod Spoilage Flora Inhibition by Citric Acid and Potassium Sorbate Combination Levels of Toxic Metals in Canned Seafood Pathogenic Bacteria and Indicators in Salted Cod (Gadus morhua)and Desalted Products at Low and High Temperatures Supplementation of the Diet of Haemodialysis Patients with Portuguese Canned Sardines and Evaluation of ω3 Fatty Acid Level in Erythrocyte Phospholipids Preliminary Observations on Spoilage Potential of Flora from Desalted Cod (Gadus morhua)How Enzymes May Be Helpful for Upgrading Fish By-Products Distribution of Norovirus in Fecal-Contaminated Oyster (Saccostrea cucullataandSolen roseomaculatus) Tissues in Vitro Technological Effect and Nutritional Value of Dietary AntioxidantFucusFiber Added to Fish Mince Determination of the Tissue Distribution of PPO on Caramote Prawn (Melicertus kerathurus,Forskal, 1755) and Jinga Shrimp (Metapenaeus affinis,H. Milne Edwards, 1837) Caught from Izmir Quality and Shelf-Life Assessment of Pasteurized Trout Soup During Refrigerated Storage Textural and Sensory Properties of Fish Sausage from Rainbow Trout Microbiological, Chemical, Sensory, Color, and Textural Changes of Rainbow Trout Fillets Treated with Sodium Acetate, Sodium Lactate, Sodium Citrate, and Stored at 4°C Determination of Quality Characteristics ofHolothuria tubulosa, (Gmelin, 1788) in Turkish Sea (Aegean Region) Depending on Sun Drying Process Step Used in Turkey Effects of Packaging Method on Salt-Cured Cod Yield and Quality During Storage Angiotensin Converting Enzyme and Dipeptidyl Peptidase-IV Inhibitory, and Antioxidant Activities of a Blue Mussel (Mytilus edulis) Meat Protein Extract and Its Hydrolysates Color, Yield, and Texture of Heat and High Pressure Processed Mussels During Ice Storage Microbiological Quality of Ready-to-Eat Pickled Fish Products The Effect on Growth and Protein Digestibility of ShrimpPenaeus stylirrostris Characterization of Lotus Stem (Nelumbo nucifera) Starches Purified From Three Lakes of India Equilibrium Moisture Content Isotherms of Codfish (Gadus morhua)

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Journal of Aquatic Food Product Technology

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