109
Cheftel JC, Culioli J (1997) Effects of high pressure on meat: a review. Meat Sci 46(3):211–236
Chen G, Xiong YL (2008) Shelf-stability enhancement of precooked red claw crayfish
(Cherax quadricarinatus) by modified CO2/O2/N2 gas packaging. LWT-Food Sci Technol
41:1431–1436
Chen JS, Wei CI, Rolle RS, Otwell WS, Balaban MO, Marshall MR (1991) Inhibitory effect of
kojic acid on some plant and crustacean polyphenoloxidases. J Agric Food Chem 39:1396–1401
Chen G, Xiong YL, Kong B, Newman MC, Thompson KR, Metts LS, Webster CD (2007)
Microbiological and physicochemical properties of red claw crayfish (Cherax quadricarinatus)
stored in different package systems at 2°C. J Food Sci 72(8):442–449
Cheng L, Sun D-W, Zhu Z, Zhang Z (2017a) Emerging techniques for assisting and accelerating food freezing processes: a review of recent research progresses. Crit Rev Food Sci Nutr
57(4):769–781
Cheng L, Sun D-W, Zhu Z, Zhang Z (2017b) Effects of high pressure freezing (HPF) on denaturation of natural actomyosin extracted from prawn (Metapenaeus ensis). Food Chem
229:252–259
Chevalier D, Sequeira-Munoz A, Le Bail A, Simpson B, Ghoul M (2000) Effect of pressure shift
freezing, airblast freezing and storage on some biochemical and physical properties of turbot
(Scophthalmus maximus). Lebenmitt Wissenschaft Technol 33:570–577
Chiar SS, Bakerj C, Hotchkiss H (2006) Quality comparison of thermo processed fishery products
in cans and retortable pouches. J Food Sci 48(5):1521–1525
Clark AC, Vestner J, Barril C, Maury C, Prenzler PD, Scollary GR (2009) The influence of stereochemistry of antioxidants and flavanols on oxidation processes in a model wine system: ascorbic acid, erythorbic acid, (+)-catechin and ()-epicatechin. J Agric Food Chem 58(2):1004–1011
Cobb BF, Vanderzant C, Thompson CA, Custer CS (1973) Chemical characteristics, bacterial
counts and potential shelf-life of shrimp from various locations on the northwestern Gulf of
Mexico. J Milk Food Technol 36:463–468
Cobb BF, Vanderzant C, Hanna MO, Yeh CPS (1976) Effect of ice storage on microbiological and
chemical changes in shrimp and melting ice in a model system. J Food Sci 41(1):29–34
Çolakoğlu FA, Ormancı HB, Altın A (2006) Determination of the shelf life of fresh shrimp
(Parapaneus longirostris) treated with Frische-Star. E.U. J Fish Aquat Sci 23(Suppl
(1/3)):383–386
Conde FJ, Afonso AM, González V, Ayala JH (2006) Optimization of an analytical methodology
for the determination of alkyl- and methoxy-phenolic compounds by HS-SPME in biomass
smoke. Anal Bioanal Chem 385:1162–1171
Condurso C, Tripodi G, Cincotta F, Lanza CM, Mazzaglia A, Verzera A (2016) Quality assessment
of Mediterranean shrimps during frozen storage. Ital J Food Sci 28:497–509
Connell JJ (1995) Quality deterioration and extrinsic quality defects in raw material. In: Connell JJ
(ed) Control of fish quality. Fishing News Books Ltd, Surrey, pp 31–35
Corzo-Martinez M, Corzo N, Villamiel V, del Castillo MD (2012) Browning reactions. In: Simpson
BK, Nollet LML, Toldra F, Benjakul S, Paliyath P, Hui YH (eds) Food biochemistry and food
processing. Wiley, Oxford, pp 56–83
Cox NA, Lovell RT (1973) Identification and characterization of the microflora and spoilage bacteria in freshwater crayfish Procambarus clarkii (Girard). J Food Sci 38(4):679–681
Cremades O, Alvarez-Ossorio C, Gutierrez-Gil JF, Parrado J, Bautista J (2011) Quality changes of
cooked crayfish (Procambarus clarkii) tails without additives during storage under protective
atmospheres. J Food Process Preserv 543:898–906
Dabade DS (2015) Shrimp quality and safety management along the supply chain in Benin. PhD
thesis, Wageningen University, Wageningen, 158 p
Dabade DS, den Besten HN, Azokpota P, Nout MR, Hounhouigan DJ, Zwietering MH (2015)
Spoilage evaluation, shelf life prediction, and potential spoilage organisms of tropical brackish
water shrimp (Penaeus notialis) at different storage temperatures. Food Microbiol 48:8–16
Dalgaard P (2000) Fresh and lightly preserved seafood. In: Man CMD, Jones AA (eds) Shelf-life
evaluation of foods. Aspen Publishers, London, pp 110–139
References
Cheftel JC, Culioli J (1997) Effects of high pressure on meat: a review. Meat Sci 46(3):211–236
Chen G, Xiong YL (2008) Shelf-stability enhancement of precooked red claw crayfish
(Cherax quadricarinatus) by modified CO2/O2/N2 gas packaging. LWT-Food Sci Technol
41:1431–1436
Chen JS, Wei CI, Rolle RS, Otwell WS, Balaban MO, Marshall MR (1991) Inhibitory effect of
kojic acid on some plant and crustacean polyphenoloxidases. J Agric Food Chem 39:1396–1401
Chen G, Xiong YL, Kong B, Newman MC, Thompson KR, Metts LS, Webster CD (2007)
Microbiological and physicochemical properties of red claw crayfish (Cherax quadricarinatus)
stored in different package systems at 2°C. J Food Sci 72(8):442–449
Cheng L, Sun D-W, Zhu Z, Zhang Z (2017a) Emerging techniques for assisting and accelerating food freezing processes: a review of recent research progresses. Crit Rev Food Sci Nutr
57(4):769–781
Cheng L, Sun D-W, Zhu Z, Zhang Z (2017b) Effects of high pressure freezing (HPF) on denaturation of natural actomyosin extracted from prawn (Metapenaeus ensis). Food Chem
229:252–259
Chevalier D, Sequeira-Munoz A, Le Bail A, Simpson B, Ghoul M (2000) Effect of pressure shift
freezing, airblast freezing and storage on some biochemical and physical properties of turbot
(Scophthalmus maximus). Lebenmitt Wissenschaft Technol 33:570–577
Chiar SS, Bakerj C, Hotchkiss H (2006) Quality comparison of thermo processed fishery products
in cans and retortable pouches. J Food Sci 48(5):1521–1525
Clark AC, Vestner J, Barril C, Maury C, Prenzler PD, Scollary GR (2009) The influence of stereochemistry of antioxidants and flavanols on oxidation processes in a model wine system: ascorbic acid, erythorbic acid, (+)-catechin and ()-epicatechin. J Agric Food Chem 58(2):1004–1011
Cobb BF, Vanderzant C, Thompson CA, Custer CS (1973) Chemical characteristics, bacterial
counts and potential shelf-life of shrimp from various locations on the northwestern Gulf of
Mexico. J Milk Food Technol 36:463–468
Cobb BF, Vanderzant C, Hanna MO, Yeh CPS (1976) Effect of ice storage on microbiological and
chemical changes in shrimp and melting ice in a model system. J Food Sci 41(1):29–34
Çolakoğlu FA, Ormancı HB, Altın A (2006) Determination of the shelf life of fresh shrimp
(Parapaneus longirostris) treated with Frische-Star. E.U. J Fish Aquat Sci 23(Suppl
(1/3)):383–386
Conde FJ, Afonso AM, González V, Ayala JH (2006) Optimization of an analytical methodology
for the determination of alkyl- and methoxy-phenolic compounds by HS-SPME in biomass
smoke. Anal Bioanal Chem 385:1162–1171
Condurso C, Tripodi G, Cincotta F, Lanza CM, Mazzaglia A, Verzera A (2016) Quality assessment
of Mediterranean shrimps during frozen storage. Ital J Food Sci 28:497–509
Connell JJ (1995) Quality deterioration and extrinsic quality defects in raw material. In: Connell JJ
(ed) Control of fish quality. Fishing News Books Ltd, Surrey, pp 31–35
Corzo-Martinez M, Corzo N, Villamiel V, del Castillo MD (2012) Browning reactions. In: Simpson
BK, Nollet LML, Toldra F, Benjakul S, Paliyath P, Hui YH (eds) Food biochemistry and food
processing. Wiley, Oxford, pp 56–83
Cox NA, Lovell RT (1973) Identification and characterization of the microflora and spoilage bacteria in freshwater crayfish Procambarus clarkii (Girard). J Food Sci 38(4):679–681
Cremades O, Alvarez-Ossorio C, Gutierrez-Gil JF, Parrado J, Bautista J (2011) Quality changes of
cooked crayfish (Procambarus clarkii) tails without additives during storage under protective
atmospheres. J Food Process Preserv 543:898–906
Dabade DS (2015) Shrimp quality and safety management along the supply chain in Benin. PhD
thesis, Wageningen University, Wageningen, 158 p
Dabade DS, den Besten HN, Azokpota P, Nout MR, Hounhouigan DJ, Zwietering MH (2015)
Spoilage evaluation, shelf life prediction, and potential spoilage organisms of tropical brackish
water shrimp (Penaeus notialis) at different storage temperatures. Food Microbiol 48:8–16
Dalgaard P (2000) Fresh and lightly preserved seafood. In: Man CMD, Jones AA (eds) Shelf-life
evaluation of foods. Aspen Publishers, London, pp 110–139
References