Innovative Technologies in Seafood Processing

Advances in Chilling
Vida Šimat* and Ivana Generalić Mekinić
Advances in Freezing and Thawing
Torstein Skåra, Svein Kristian Stormo, Heidi N. Nilsen*
Advances in Packaging
Esmeray Kuley*, Fatih Özoğul, Abdurahman Polat
Advances in Edible Films and Coatings in Aquatic Foods
Pınar YERLİKAYAa, Hanife Aydan YATMAZ b, Osman Kadir TOPUZ*
High-Pressure Processing of Seafood
İlknur Ucak, Stefan Toepfl
Irradiation Technology
Zafer Ceylan and Yesim Ozogul
Application of Ultrasonication in Seafood Processing
Soottawat Benjakul*, Ali Muhammed Moula Ali and Avtar Singh
Pulsed Electric Field Processing
Amin Shavandi, Pouya Saeedi, Alaa El-Din A Bekhit*
Innovative Dielectric Applications (Microwave and Radio Frequency) for Seafood
Ferruh Erdogdu*, Ozan Altin, Ozan Karatas and Huseyin Topcam
Ozone Application in Seafood Processing
Alex Augusto Gonçalves*
Effect of natural Preservatives on Chemical Changes Related to Quality and Shelf-Life in Processed Aquatic Foods
Santiago P. Aubourg
Application of Natural Antimicrobial Strategies in Seafood Preservation
Giulia Tabanelli, Federica Barbieri, Chiara Montanari, Fausto Gardini
Sous Vide Technology
Elena Gonzalez-Fandos* and Alba Martinez Laorden
Nanotechnology Applications
Yesim Ozogul, David Julian McClements, Ali Rıza Kosker, Mustafa Durmus, Yılmaz Ucar
Novel Thermal Sterilization Technologies in Seafood Processing
Bahar Tokur, Koray Korkmaz
Advances in Discard and By-Product Processing
Gülsün Özyurt, A. Serhat Özkütük
Other Innovative Technologies in Seafood Processing
          Piotr KULAWIK