110
Dalgaard P, Gram L, Huss HH (1993) Spoilage and shelf life of cod fillets packed in vacuum and
modified atmosphere. Int J Food Microbiol 19(4):283–294
Dall W, Hill B, Rothlisberg P, Sharples D (1990) The biology of the Penaeidae. In: Blaxter JHS,
Southward AJ (eds) Advances in marine biology, vol 27. Academic, London, 488 p
Dang TT, Gringer N, Jessen F, Olsen K, Bøknæs N, Nielsen PL, Orlien V (2018a) Emerging and
potential technologies for facilitating shrimp peeling: a review. Innov Food Sci Emerg Technol
45:228–240
Dang TT, Gringer N, Jessen F, Olsen K, Bøknæs N, Nielsen PL, Orlien V (2018b) Facilitating
shrimp (Pandalus borealis) peeling by power ultrasound and proteolytic enzyme. Innov Food
Sci Emerg Technol 47:525–534
Dang TT, Gringer N, Jessen F, Olsen K, Bøknæs N, Nielsen PL, Orlien V (2018c) Enzyme-assisted
peeling of cold water shrimps (Pandalus borealis). Innov Food Sci Emerg Technol 47:127–135
Davidson A (2002) Mediterranean seafood. A comprehensive guide with recipes. Ten Speed Press,
Berkeley, 431 p
Dayal JS, Ponniah AG, Khan HI, Babu EPM, Ambasankar K, Vasagam KPK (2013) Shrimps—a
nutritional perspective. Curr Sci 104(11):1487–1491
Devahastin S, Mujumdar AS (2014) Superheated steam drying of foods and biomaterials. In:
Tsotsas E, Mujumdar AS (eds) Modern drying technology. Wiley-VCH, Verlag, pp 57–84
Diaz-Tenorio LM, Garcia-Carreno FL, Pacheco-Aguilar R (2007) Comparison of freezing and
thawing treatments on muscle properties of whiteleg shrimp (Litopenaeus vannamei). J Food
Biochem 31:563–576
Dincer MT, Aydin I (2014) Proximate composition and mineral and fatty acid profiles of male and
female jinga shrimps (Metapenaeus affinis, H. Milne Edwards, 1837). Turk J Vet Anim Sci
38:445–451
Doe P, Olley J (1990) Drying and dried fish products. In: Sikorski Z (ed) Seafood resources, nutritional composition, and preservation. CRC Press Inc., Boca Raton, pp 126–140
Doe P, Sikorski Z, Haard NF, Olley J, Pan BS (1998) Basic principles. In: Doe P (ed) Fish drying and smoking: production and quality. Technomic Publishing Company Inc., Lancaster,
pp 13–45
Don S, Xavier KAM, Devi ST, Nayak BB, Kannuchamy N (2018) Identification of potential spoilage bacteria in farmed shrimp (Litopenaeus vannamei): application of relative rate of spoilage
models in shelf life prediction. LWT-Food Sci Technol 97:295–301
Dore I (1991) The new fresh seafood buyer’s guide a manual for distributors, restaurants and retailers. New York, 280 p
Drinkwater KF, Tremblay MJ, Comeau M (2006) The influence of wind and temperature on the
catch rate of the American lobster (Homarus americanus) during spring fisheries off eastern
Canada. Fish Oceanogr 15(2):150–165
Du L, Fan X, Liu F, Zhou Q, Yuan J, Ju X (2017) Changes of dominant spoilage bacteria and
biogenic amines of taihu white prawn (Exopalaemon modestus) during ice storage. J Food Prot
80(12):2099–2104
Edwards E, Early JC (1978) Catching, handling and processing crabs. Torry Advisory Note No.26.
Ministry of Technology Torry Research Station, Edinburg, HMSO Press
El-Kholie EM, Khader SA, Abdelreheem MAT (2012) Chemical, physical, microbiological and
quality attributes studies on River Nile crayfish. Afr J Biotechnol 11(51):11262–11270
El-Mossalami MK, Emara MT (1999) Safety and quality of freshwater crayfish Procambarus
clarkii in the river Nile (Article). Nahrung/Food 43(2):126–128
El-Sherif SA-H, El-Ghafour SA (2015) Nutritive value of canned River Nile Crayfish (Procambarus
clarkii) products. Egypt J Aquat Res 41:265–272
Encarnacion AB, Fagutao F, Hirono I, Ushio H, Ohshima T (2010) Effects of ergothioneine
from mushrooms (Flammulina velutipes) on melanosis and lipid oxidation of kuruma shrimp
(Marsupenaeus japonicus). J Agric Food Chem 58(4):2577–2585
Erdem ME, Bilgin S (2004) Researches on quality changes of shrimp (Palaemon adspersus
Rathke, 1837) stored at refrigerated temperatures as boiling and raw Fırat University. J Sci
Eng Sci 16(4):687–694
2 Crustacean Shellfish
Dalgaard P, Gram L, Huss HH (1993) Spoilage and shelf life of cod fillets packed in vacuum and
modified atmosphere. Int J Food Microbiol 19(4):283–294
Dall W, Hill B, Rothlisberg P, Sharples D (1990) The biology of the Penaeidae. In: Blaxter JHS,
Southward AJ (eds) Advances in marine biology, vol 27. Academic, London, 488 p
Dang TT, Gringer N, Jessen F, Olsen K, Bøknæs N, Nielsen PL, Orlien V (2018a) Emerging and
potential technologies for facilitating shrimp peeling: a review. Innov Food Sci Emerg Technol
45:228–240
Dang TT, Gringer N, Jessen F, Olsen K, Bøknæs N, Nielsen PL, Orlien V (2018b) Facilitating
shrimp (Pandalus borealis) peeling by power ultrasound and proteolytic enzyme. Innov Food
Sci Emerg Technol 47:525–534
Dang TT, Gringer N, Jessen F, Olsen K, Bøknæs N, Nielsen PL, Orlien V (2018c) Enzyme-assisted
peeling of cold water shrimps (Pandalus borealis). Innov Food Sci Emerg Technol 47:127–135
Davidson A (2002) Mediterranean seafood. A comprehensive guide with recipes. Ten Speed Press,
Berkeley, 431 p
Dayal JS, Ponniah AG, Khan HI, Babu EPM, Ambasankar K, Vasagam KPK (2013) Shrimps—a
nutritional perspective. Curr Sci 104(11):1487–1491
Devahastin S, Mujumdar AS (2014) Superheated steam drying of foods and biomaterials. In:
Tsotsas E, Mujumdar AS (eds) Modern drying technology. Wiley-VCH, Verlag, pp 57–84
Diaz-Tenorio LM, Garcia-Carreno FL, Pacheco-Aguilar R (2007) Comparison of freezing and
thawing treatments on muscle properties of whiteleg shrimp (Litopenaeus vannamei). J Food
Biochem 31:563–576
Dincer MT, Aydin I (2014) Proximate composition and mineral and fatty acid profiles of male and
female jinga shrimps (Metapenaeus affinis, H. Milne Edwards, 1837). Turk J Vet Anim Sci
38:445–451
Doe P, Olley J (1990) Drying and dried fish products. In: Sikorski Z (ed) Seafood resources, nutritional composition, and preservation. CRC Press Inc., Boca Raton, pp 126–140
Doe P, Sikorski Z, Haard NF, Olley J, Pan BS (1998) Basic principles. In: Doe P (ed) Fish drying and smoking: production and quality. Technomic Publishing Company Inc., Lancaster,
pp 13–45
Don S, Xavier KAM, Devi ST, Nayak BB, Kannuchamy N (2018) Identification of potential spoilage bacteria in farmed shrimp (Litopenaeus vannamei): application of relative rate of spoilage
models in shelf life prediction. LWT-Food Sci Technol 97:295–301
Dore I (1991) The new fresh seafood buyer’s guide a manual for distributors, restaurants and retailers. New York, 280 p
Drinkwater KF, Tremblay MJ, Comeau M (2006) The influence of wind and temperature on the
catch rate of the American lobster (Homarus americanus) during spring fisheries off eastern
Canada. Fish Oceanogr 15(2):150–165
Du L, Fan X, Liu F, Zhou Q, Yuan J, Ju X (2017) Changes of dominant spoilage bacteria and
biogenic amines of taihu white prawn (Exopalaemon modestus) during ice storage. J Food Prot
80(12):2099–2104
Edwards E, Early JC (1978) Catching, handling and processing crabs. Torry Advisory Note No.26.
Ministry of Technology Torry Research Station, Edinburg, HMSO Press
El-Kholie EM, Khader SA, Abdelreheem MAT (2012) Chemical, physical, microbiological and
quality attributes studies on River Nile crayfish. Afr J Biotechnol 11(51):11262–11270
El-Mossalami MK, Emara MT (1999) Safety and quality of freshwater crayfish Procambarus
clarkii in the river Nile (Article). Nahrung/Food 43(2):126–128
El-Sherif SA-H, El-Ghafour SA (2015) Nutritive value of canned River Nile Crayfish (Procambarus
clarkii) products. Egypt J Aquat Res 41:265–272
Encarnacion AB, Fagutao F, Hirono I, Ushio H, Ohshima T (2010) Effects of ergothioneine
from mushrooms (Flammulina velutipes) on melanosis and lipid oxidation of kuruma shrimp
(Marsupenaeus japonicus). J Agric Food Chem 58(4):2577–2585
Erdem ME, Bilgin S (2004) Researches on quality changes of shrimp (Palaemon adspersus
Rathke, 1837) stored at refrigerated temperatures as boiling and raw Fırat University. J Sci
Eng Sci 16(4):687–694
2 Crustacean Shellfish