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Open access Sep 2026

ULTRASONICATION: A DEVELOPING TECHNOLOGY FOR FISH PROCESSING AND PRESERVATION

New, potent technologies have emerged as a result of growing consumer demand, stronger food and environmental regulations, and higher customer demand. Ultrasonic technology has been used in the food industry mainly because it is rapid, versatile, new, and promising. Ultrasound is a promising pretreatment approach when...

N. S. Singh, A. Vaishnav, B. Pati et al. · 0 citations
Open access Aug 2026

Impact of Quercetin on the Functional and Structural Properties of Chitooligosaccharide (CHOS)-Enriched Surimi

This study evaluated the impact of varying quercetin (Q; 0.01–0.05%) incorporations on the quality, functional, structural, and bio-functional properties of CHOS-enriched (0.75%; w/w) pangasius surimi gel. Gel samples were analyzed for gel strength, texture profile, colour, water-holding capacity (WHC), protein interac...

B. Pati, M. Priyadarshini, N. Mehta et al. · 0 citations

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