Journal of Aquatic Food Product Technology, Volume 27, Issue 4 (2018)

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Journal of Aquatic Food Product Technology, Volume 27, Issue 4 (2018)

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Editor’s Column

Editorial
Societies Merge with Success and Grammar Editing is Important
Christina A. Mireles DeWitt
Page: 405
Published online: 12 Apr 2018
CitationforSocieties Merge with Success and Grammar Editing is Important | Full Text | PDF (169.1 KB)
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Articles

Article
Evaluation of Processing Methods on the Nutritional Quality of Sea Cucumber (Apostichopus japonicus Selenka)
Chaofeng Li, Hong Li, Shuju Guo, Xiancui Li & Xiaobin Zhu
Pages: 406-417
Published online: 27 Mar 2018
AbstractforEvaluation of Processing Methods on the Nutritional Quality of Sea Cucumber (Apostichopus japonicus Selenka) | Full Text | References | PDF (905 KB)
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Article
Effect of the Cooking Process on the Gelling Properties of Whole and Minced Jumbo Lump of Blue Crab (Callinectes sapidus)
Miguel Angel Martínez-Maldonado, José Alberto Ramírez-De León, Ma. Guadalupe Méndez-Montealvo, Eduardo Morales-Sánchez & Gonzalo Velazquez
Pages: 418-429
Published online: 09 Mar 2018
AbstractforEffect of the Cooking Process on the Gelling Properties of Whole and Minced Jumbo Lump of Blue Crab (Callinectes sapidus) | Full Text | References | PDF (1.5 MB)
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Article
Insights for the Development of a Functional Fish Product: Drivers and Barriers, Acceptance, and Communication of Health Benefits
Biagia De Devitiis, Domenico Carlucci, Giuseppe Nocella, Rosaria Viscecchia, Francesco Bimbo & Gianluca Nardone
Pages: 430-445
Published online: 09 Mar 2018
AbstractforInsights for the Development of a Functional Fish Product: Drivers and Barriers, Acceptance, and Communication of Health Benefits | Full Text | References | PDF (1.2 MB)
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Article
Application of Two-Level Full Factorial Design for the Extraction of Fucoxanthin and Antioxidant Activities from Sargassum siliquosum and Sargassum polycystum
Michelle Wen San Lim, Kar Mem Tan, Lye Yee Chew, Kin Weng Kong & See Wan Yan
Pages: 446-463
Published online: 12 Mar 2018
AbstractforApplication of Two-Level Full Factorial Design for the Extraction of Fucoxanthin and Antioxidant Activities from Sargassum siliquosum and Sargassum polycystum | Full Text | References | PDF (1.6 MB)
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Article
Effect of Alpha-Linolenic Acid Sources in Diets for Nile Tilapia on Fatty Acid Composition of Fish Fillet Using Principal Component Analysis
Maria Eugênia Petenuci, Vanessa V A Schneider, Ana Paula Lopes, Renata M Gonçalves, Vanessa J Dos Santos, Makoto Matsushita & Jesuí V Visentainer
Pages: 464-476
Published online: 09 Mar 2018
AbstractforEffect of Alpha-Linolenic Acid Sources in Diets for Nile Tilapia on Fatty Acid Composition of Fish Fillet Using Principal Component Analysis | Full Text | References | PDF (1.2 MB)
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Article
Effects of Long-Term Feed Deprivation on the Development of Rigor Mortis and Aspects of Muscle Quality in Live-Stored Mature Atlantic Cod (Gadus Morhua L.)
Tatiana N. Ageeva, Ragnar L. Olsen, Sjurdur Joensen & Margrethe Esaiassen
Pages: 477-485
Published online: 12 Mar 2018
AbstractforEffects of Long-Term Feed Deprivation on the Development of Rigor Mortis and Aspects of Muscle Quality in Live-Stored Mature Atlantic Cod (Gadus Morhua L.) | Full Text | References | PDF (709.3 KB)
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Article
Rheology and Texture Properties of Surimi Gels of Northern Snakehead (Channa Argus) as Affected by Angelica Sinensis (Oliv.) Diels. (Danggui) Powder
Fengrui Wu, Gaonan Zhang, Yinqiang Huo, Shanbai Xiong & Hongying Du
Pages: 486-495
Published online: 15 Mar 2018
AbstractforRheology and Texture Properties of Surimi Gels of Northern Snakehead (Channa Argus) as Affected by Angelica Sinensis (Oliv.) Diels. (Danggui) Powder | Full Text | References | PDF (874.1 KB)
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Article
Effect of Bacterial Community and Free Amino Acids on the Content of Biogenic Amines During Fermentation of Yu-lu, a Chinese Fermented Fish Sauce
Yueqi Wang, Chunsheng Li, Laihao Li, Xianqing Yang, Yanyan Wu, Yongqiang Zhao & Ya Wei
Pages: 496-507
Published online: 14 Mar 2018
AbstractforEffect of Bacterial Community and Free Amino Acids on the Content of Biogenic Amines During Fermentation of Yu-lu, a Chinese Fermented Fish Sauce | Full Text | References | PDF (1.3 MB) | Supplemental
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Article
A Comparative Study on the Quality Changes of Croaker (Johnius dussumieri) Fish Stored in Slurry Ice and Flake Ice
Jeyakumari Annamalai, Narasimha Murthy Lakshmi, Visnuvinayagam Sivam & Ravishankar Chandragiri Nagaraja Rao
Pages: 508-517
Published online: 20 Mar 2018
AbstractforA Comparative Study on the Quality Changes of Croaker (Johnius dussumieri) Fish Stored in Slurry Ice and Flake Ice | Full Text | References | PDF (1.2 MB)
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Article
Purification of Algal Calcium-Chelating Peptide and Its Physical Chemical Properties
Lingtuo Zhang, Yanlan Lin & Shaoyun Wang
Pages: 518-530
Published online: 12 Mar 2018
AbstractforPurification of Algal Calcium-Chelating Peptide and Its Physical Chemical Properties | Full Text | References | PDF (1.6 MB)
  • 407 Views
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Article
Biochemical and Microbiological Assessment of Crucifix Crab (Charybdis feriatus) Stored at 4°C
Thottingal K. Anupama, Sundarambal J. Laly, Kesavan Nair Ashok Kumar, Thazhakot V. Sankar & George Ninan
Pages: 531-541
Published online: 14 Mar 2018
AbstractforBiochemical and Microbiological Assessment of Crucifix Crab (Charybdis feriatus) Stored at 4°C | Full Text | References | PDF (1,011.3 KB)
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