Journal of Aquatic Food Product Technology, Volume 29, Issue 10 (2020)

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Journal of Aquatic Food Product Technology, Volume 29, Issue 10 (2020)

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Editor’s Column

Article
Taking a look at oyster quality
Page: 963
Published online: 09 Dec 2020
CitationforTaking a look at oyster quality | Full Text | PDF (130.8 KB) | EPUB
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Articles

Article
Treptacantha abies-marina (S.G. Gmelin) Kützing: Characterization and Application as a Whole Food Ingredient
C. Afonso, I. Guarda, M. Mourato, L.L. Martins, I. Fonseca, R. Gomes, J. Matos, A. Gomes, N.M. Bandarra & C. Cardoso
Pages: 964-980
Published online: 19 Oct 2020
AbstractforTreptacantha abies-marina (S.G. Gmelin) Kützing: Characterization and Application as a Whole Food Ingredient | Full Text | References | PDF (944.8 KB) | EPUB
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Article
Critical Vitamin Assessment: Pyridoxal, Pyridoxamine, and Pyridoxine Levels for Three Species of Raw and Cooked Fish Samples
Jale Çatak, Reyhan Çaman & Zafer Ceylan
Pages: 981-989
Published online: 30 Sep 2020
AbstractforCritical Vitamin Assessment: Pyridoxal, Pyridoxamine, and Pyridoxine Levels for Three Species of Raw and Cooked Fish Samples | Full Text | References | PDF (1.3 MB) | EPUB
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Article
Moderate Halophilic Lactic Acid Bacteria from Jambal roti: A Traditional Fermented Fish of Central Java, Indonesia
Merkuria Karyantina, Sri Anggrahini, Tyas Utami & Endang Sutriswati Rahayu
Pages: 990-1000
Published online: 30 Sep 2020
AbstractforModerate Halophilic Lactic Acid Bacteria from Jambal roti: A Traditional Fermented Fish of Central Java, Indonesia | Full Text | References | PDF (879.8 KB) | EPUB
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Article
Impact of chitosan-based coatings on myofibrillar protein denaturation, muscle microstructure and lipid oxidation of oyster (Crassostrea hongkongensis) during 0 °C storage
Xiuli Chen, Min Lv, Hui Gan, Digang Zeng, Chunling Yang & Huawei Ma
Pages: 1001-1012
Published online: 08 Oct 2020
AbstractforImpact of chitosan-based coatings on myofibrillar protein denaturation, muscle microstructure and lipid oxidation of oyster (Crassostrea hongkongensis) during 0 °C storage | Full Text | References | PDF (1.5 MB) | EPUB | Supplemental
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Article
Biochemical Composition and Quality Parameters of Raw and Cooked Refrigerated Patagonian Crabmeat (Ovalipes trimaculatus)
Jimena Bernadette Dima, Cynthia Sequeiros, Pedro Barón & Noemi Zaritzky
Pages: 1013-1028
Published online: 03 Oct 2020
AbstractforBiochemical Composition and Quality Parameters of Raw and Cooked Refrigerated Patagonian Crabmeat (Ovalipes trimaculatus) | Full Text | References | PDF (1.1 MB) | EPUB
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Article
Physicochemical Changes of Surimi Gels with Addition of Different Particle Sizes of Citrus Peel Fiber
Abdulhakim Sharaf Eddin, Samuel Adegoke, Aseel T. Issa, Cassidy Wilson & Reza Tahergorabi
Pages: 1029-1040
Published online: 11 Oct 2020
AbstractforPhysicochemical Changes of Surimi Gels with Addition of Different Particle Sizes of Citrus Peel Fiber | Full Text | References | PDF (571.1 KB) | EPUB
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Article
Valorisation of Basa (Pangasianodon hypophthalmus) Skin Waste into Quality Leather Using a Non Chrome Treatment Method
Abhilash Sasidharan, Megha Krishna Murthi, Sarasan Sabu & Kappat Valiyapeediyekkal Sunooj
Pages: 1041-1053
Published online: 15 Oct 2020
AbstractforValorisation of Basa (Pangasianodon hypophthalmus) Skin Waste into Quality Leather Using a Non Chrome Treatment Method | Full Text | References | PDF (2.2 MB) | EPUB | Supplemental
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