114
Hackney CR, Rippen TE, Ward DR (1991) Principles of pasteurization and minimally processed seafoods. In: Ward DR, Hackney CR (eds) Microbiology of marine food products. Van
Nostrand Reinhold, New York, pp 335–371
Hammami C, Floris R, Marin M (1999) Process-quality optimization of the vacuum freeze drying
of apple slices by the response surface method. Int J Food Sci Technol 34:145–160
Hansen OD, Nielsen BK (1988) U.S Patent No. 4,639,976. U.S. Patent and Trademark Office,
Washington, DC
Hardisson A, Rubio C, Frias I, Rodrigez I, Reguera IJ (2002) Content of sulphite in frozen prawns
and shrimps. Food Control 13:275–279
Harlioglu AG, Aydin S, Yilmaz O (2012) Fatty acid, cholesterol and fat-soluble vitamin composition of wild and captive freshwater crayfish (Astacus leptodactylus). Food Sci Technol Int
18(1):93–100
Harrison AJ (2004) A report on the abalone and rock lobster post harvesting industry in Tasmania.
Hobart, Tasmania Abalone Council, 121 p
Hassan IM (1988) Processing of smoked common carp fish and its relation to some chemical,
physical and organoleptic properties. Food Chem 27:95–106
Hattula T, Elfving K, Mroueh U, Luoma T (2001) Use of liquid smoke flavouring as an alternative to traditional flue gas smoking of rainbow trout fillets (Oncorhynchus mykiss). Lebensmitt
Wissenschaft Technol 34:521–525
Heinsz LJ, Harrison MA, Leiting VA (1988) Microflora of brown shrimp (Penaeus aztecus) from
Georgia coastal waters. Food Microbiol 5(3):141–145
Hernandez-Padilla JC, Zetina-Rejon MJ, Arreguín-Sanchez F, Nieto-Navarro JT, Hernandez-Lope
A (2018) Spatio-temporal distribution of four commercial shrimp species in the southeastern
Gulf of California, Mexico. Lat Am J Aquat Res 46(4):727–734
Hernandez-Romero D, Sanchez-Amat A, Solano F (2006) A tyrosinase with an abnormally high
tyrosine hydroxylase/dopa oxidase ratio/role of the seventh histidine and accessibility to the
active site. FEBS J 273:257–270
Hollows J (2016) Freshwater crayfish farming—a guide to getting started. Unpublished, Ernslaw
One Ltd
Holthuis LB (1991) “Homarus gammarus”. Marine lobsters of the world. FAO Species Catalogue,
vol 13. FAO Fisheries Synopsis No. 125. Food and Agriculture Organization, p 60
Horner WFA (1992) Canning of fish and fish products. In: Hall GM (ed) Fish processing technology. Blackie Academic & Professional, New York, pp 114–153
Hosseinpour S, Rafiee S, Mohtasebi SS (2011) Application of image processing to analyze shrinkage and shape changes of shrimp batch during drying. Dry Technol 29:1416–1438
Hsu AF, Shieh JJ, Bill DD, White K (1988) Inhibition of mushroom polyphenoloxidase by ascorbic acid derivatives. J Food Sci 53:765
Hu Y, Huang Q, Bai Y (2013) Combined electrohydrodynamic (EHD) and vacuum freeze drying
of shrimp. J Phys Conf Ser 418(2013):012143
Huang Z (2018) The role of crayfish in the economic and social spheres of Chinese food industry.
https://scholarblogs.emory.edu/noodles/2018/06/29/the- role- of- crayfish- in- the- economic- andsocial- spheres- of- chinese- food- industry/. Accessed 12 Sept 2019
Huang YW, He LP, Gates KW (1996) Qualities of fresh and previously marinated shrimp. In:
Proceedings of the tropical and subtropical seafood and technology society of the Americas,
Florida Sea Grant Program, University of Florida, Gainesville, pp 218–232
Huang J, Chen Q, Qiu M, Li S (2012) Chitosan-based Edible Coatings for Quality Preservation of
postharvest whiteleg shrimp (Litopenaeus vannamei). J Food Sci 77(4):491–496
Huidobro A, Cabellarao ML, Nunes ML (2002) Onboard processing of deepwater pink
shrimp (Parapenaeus longirostris) with liquid ice: Effect on quality. Eur Food Res Technol
214(6):469–475
Hultmann L (2003) Endogenous proteolytic enzymes—studies of their impact on fish muscle
proteins and texture. Dr. ing.thesis 2003:110. Faculty of Natural Sciences and Technology
Department of Biotechnology. Norwegian University Science and Technology
2 Crustacean Shellfish
Hackney CR, Rippen TE, Ward DR (1991) Principles of pasteurization and minimally processed seafoods. In: Ward DR, Hackney CR (eds) Microbiology of marine food products. Van
Nostrand Reinhold, New York, pp 335–371
Hammami C, Floris R, Marin M (1999) Process-quality optimization of the vacuum freeze drying
of apple slices by the response surface method. Int J Food Sci Technol 34:145–160
Hansen OD, Nielsen BK (1988) U.S Patent No. 4,639,976. U.S. Patent and Trademark Office,
Washington, DC
Hardisson A, Rubio C, Frias I, Rodrigez I, Reguera IJ (2002) Content of sulphite in frozen prawns
and shrimps. Food Control 13:275–279
Harlioglu AG, Aydin S, Yilmaz O (2012) Fatty acid, cholesterol and fat-soluble vitamin composition of wild and captive freshwater crayfish (Astacus leptodactylus). Food Sci Technol Int
18(1):93–100
Harrison AJ (2004) A report on the abalone and rock lobster post harvesting industry in Tasmania.
Hobart, Tasmania Abalone Council, 121 p
Hassan IM (1988) Processing of smoked common carp fish and its relation to some chemical,
physical and organoleptic properties. Food Chem 27:95–106
Hattula T, Elfving K, Mroueh U, Luoma T (2001) Use of liquid smoke flavouring as an alternative to traditional flue gas smoking of rainbow trout fillets (Oncorhynchus mykiss). Lebensmitt
Wissenschaft Technol 34:521–525
Heinsz LJ, Harrison MA, Leiting VA (1988) Microflora of brown shrimp (Penaeus aztecus) from
Georgia coastal waters. Food Microbiol 5(3):141–145
Hernandez-Padilla JC, Zetina-Rejon MJ, Arreguín-Sanchez F, Nieto-Navarro JT, Hernandez-Lope
A (2018) Spatio-temporal distribution of four commercial shrimp species in the southeastern
Gulf of California, Mexico. Lat Am J Aquat Res 46(4):727–734
Hernandez-Romero D, Sanchez-Amat A, Solano F (2006) A tyrosinase with an abnormally high
tyrosine hydroxylase/dopa oxidase ratio/role of the seventh histidine and accessibility to the
active site. FEBS J 273:257–270
Hollows J (2016) Freshwater crayfish farming—a guide to getting started. Unpublished, Ernslaw
One Ltd
Holthuis LB (1991) “Homarus gammarus”. Marine lobsters of the world. FAO Species Catalogue,
vol 13. FAO Fisheries Synopsis No. 125. Food and Agriculture Organization, p 60
Horner WFA (1992) Canning of fish and fish products. In: Hall GM (ed) Fish processing technology. Blackie Academic & Professional, New York, pp 114–153
Hosseinpour S, Rafiee S, Mohtasebi SS (2011) Application of image processing to analyze shrinkage and shape changes of shrimp batch during drying. Dry Technol 29:1416–1438
Hsu AF, Shieh JJ, Bill DD, White K (1988) Inhibition of mushroom polyphenoloxidase by ascorbic acid derivatives. J Food Sci 53:765
Hu Y, Huang Q, Bai Y (2013) Combined electrohydrodynamic (EHD) and vacuum freeze drying
of shrimp. J Phys Conf Ser 418(2013):012143
Huang Z (2018) The role of crayfish in the economic and social spheres of Chinese food industry.
https://scholarblogs.emory.edu/noodles/2018/06/29/the- role- of- crayfish- in- the- economic- andsocial- spheres- of- chinese- food- industry/. Accessed 12 Sept 2019
Huang YW, He LP, Gates KW (1996) Qualities of fresh and previously marinated shrimp. In:
Proceedings of the tropical and subtropical seafood and technology society of the Americas,
Florida Sea Grant Program, University of Florida, Gainesville, pp 218–232
Huang J, Chen Q, Qiu M, Li S (2012) Chitosan-based Edible Coatings for Quality Preservation of
postharvest whiteleg shrimp (Litopenaeus vannamei). J Food Sci 77(4):491–496
Huidobro A, Cabellarao ML, Nunes ML (2002) Onboard processing of deepwater pink
shrimp (Parapenaeus longirostris) with liquid ice: Effect on quality. Eur Food Res Technol
214(6):469–475
Hultmann L (2003) Endogenous proteolytic enzymes—studies of their impact on fish muscle
proteins and texture. Dr. ing.thesis 2003:110. Faculty of Natural Sciences and Technology
Department of Biotechnology. Norwegian University Science and Technology
2 Crustacean Shellfish