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Detection of Microplastic in Seafood
The study of microplastics and their impact on aquatic organisms is a rapidly growing field, as researchers work to understand the presence of these...
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Seafood as Functional Food Ingredients and Nutraceuticals
The growing global demand for nutraceuticals and functional foods has resulted in a substantial increase in the consumption and utilization of...
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From catch to consumer: enhancing seafood processing management with Industry 4.0 innovations
The incorporation of Industry 4.0 technologies into the seafood processing sector presents a transformative potential for improving efficiency,...
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Food fraud threats in UK post-harvest seafood supply chains; an assessment of current vulnerabilities
Seafood fraud is commonly reported on food fraud databases and deceptive practices are highlighted by numerous studies, with impacts on the economy,...
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Nile red staining for rapid screening of plastic-suspect particles in edible seafood tissues
Concerns regarding microplastic (MP) contamination in aquatic ecosystems and its impact on seafood require a better understanding of human dietary MP...
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Meat, Eggs, Fish, and Seafood
Food authenticity is a rapidly growing field due to increasing consumer concerns about food safety and quality. Food authenticity is a key tool for...
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Nomenclature of cell-cultivated meat & seafood products
Cell-cultivated meat and seafood is getting closer to a reality for consumers in the US and around the world. However, regulators are still largely...
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Multi-omics characterization of NIST seafood reference materials and alternative matrix preparations
The National Institute of Standards and Technology (NIST) has prepared four seafood reference materials (RMs) for use in food safety and nutrition...
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Seafood Allergy: Lessons from Clinical Symptoms, Immunological Mechanisms and Molecular Biology
Food allergy consists of a wide range of disorders that result from adverse immune responses to dietary antigens. Manifestations of allergic...
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Hyperspectral Imaging Coupled with Multivariate Analyses for Efficient Prediction of Chemical, Biological and Physical Properties of Seafood Products
Quality evaluation of seafood is essential for consumer satisfaction. Hyperspectral imaging (HSI) has been introduced in the seafood industry for...
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Bacterial diversity of
baechu -kimchi with seafood based on culture-independent investigationsBaechu - kimchi is a traditional Korean dish of fermented vegetables, in which kimchi cabbage is the major ingredient. Seafood is added to baechu - kimchi ...
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Silver nanoparticles deposited carbon microspheres nanozyme with enhanced peroxidase-like catalysis for colorimetric detection of Hg2+ in seafood
AbstractNovel methods for high-performance detection of Hg 2+ in seafood are critical for ensuring food safety and human health. Herein, Ag...
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Seafood alternatives: assessing the nutritional profile of products sold in the global market
The global market for seafood alternatives is witnessing an exponential growth. Nevertheless, the nutritional quality of such products is scarcely...
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Miniaturized Extraction Method Based on Bead Beating Tissuelyser for the Analysis of Pharmaceuticals in Seafood
Pharmaceuticals (PhACs) are considered pseudo-persistent contaminants because their removal and/or degradation surpass their continue introduction...
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A Rapid Method for Screening Microplastic in Seafood Using Nile Red (NR) and Fluorescence Preceding Spectroscopic Polymer Analysis
Microplastic analysis in seafood is challenging in terms of size, quality assurance, and time-consuming efforts. In this chapter, we describe a rapid...
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Chitin, Chitosan, and their Derivatives from Seafood Waste and Processing Byproducts
Processing of crustaceans such as shrimp, crab, etc., or molluscs, e.g., squid generates large amounts of byproducts, especially shells and squid...
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Determination of UV Filters and Metabolites in Seafood by HPLC-MS/MS
UV filters (UVFs) are substances utilized to shield against solar ultraviolet (UV) radiation. They are integrated into various everyday products like...
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Energetic, environmental and economic assessment of multi-evaporator CO2–NH3 cascade refrigeration system for seafood application
Refrigeration plays a vital role in ensuring quality and safety of seafood. In a tropical country like India, the seafood industry has a relatively...
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Circulating trimethylamine N-oxide levels following fish or seafood consumption
PurposeSome species of fish and seafood are high in trimethylamine N -oxide (TMAO), which accumulates in muscle where it protects against pressure...
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Cell-based, cell-cultured, cell-cultivated, cultured, or cultivated. What is the best name for meat, poultry, and seafood made directly from the cells of animals?
To be sold in the United States, meat, poultry, and seafood products made from cultured cells must be labeled with a “common or usual name” to help...
