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High Pressure Research
An International Journal
Volume 37, 2017 - Issue 3
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Articles

Optimization of high pressure processing parameters of Indian white prawn (Fenneropenaeus indicus)

Ginson JosephDepartment of Fisheries and Aquaculture, St. Albert’s College, Cochin, Kerala, IndiaCorrespondence[email protected]
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,
C. G. JoshyFish Processing Division, Central Institute of Fisheries Technology, Cochin, Kerala, IndiaView further author information
,
J. BinduFish Processing Division, Central Institute of Fisheries Technology, Cochin, Kerala, IndiaView further author information
&
C. K. KamalakanthFish Processing Division, Central Institute of Fisheries Technology, Cochin, Kerala, IndiaView further author information
Pages 389-401 | Received 27 Dec 2016, Accepted 12 May 2017, Published online: 27 May 2017

Citations (5)

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Read on this site (2)

Ginson Joseph, C. K. Kamalakanth, K. R. Remya Kumari, J. Bindu & K. K. Asha. (2021) Chilled storage stability of spice marinated and high pressure processed Indian white prawns (Fenneropenaeus indicus). High Pressure Research 41:3, pages 341-351.
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Shigeaki Ueno, Yuki Kawaguchi, Yuka Oshikiri, Hsiuming Liu & Reiko Shimada. (2019) Enrichment of free amino acid content and reduction of astringent taste compounds in soybean by high hydrostatic pressure. High Pressure Research 39:2, pages 398-407.
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Articles from other publishers (3)

Saydul Md Safwa, Tanvir Ahmed, Sudipta Talukder, Animesh Sarker & Md Rahmatuzzaman Rana. (2023) Applications of non-thermal technologies in food processing Industries-A review. Journal of Agriculture and Food Research, pages 100917.
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Nikheel Bhojraj Rathod, Piotr Kulawik, Yesim Ozogul, Fatih Ozogul & Alaa El‐Din A. Bekhit. (2021) Recent developments in non‐thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure. International Journal of Food Science & Technology 57:2, pages 774-790.
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M. Faisal, R. Buckow, T. Vasiljevic & O.N. Donkor. (2019) Effect of simulated digestion on antigenicity of banana prawn (Fenneropenaeus merguiensis) after high pressure processing at different temperatures. Food Control 104, pages 187-192.
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