117
Lin TM, Durance TD, Scaman CH (1999) Physical and sensory properties of vacuum microwave
dehydrated shrimp. J Aquat Food Prod Technol 8:41–53
Lin T, Wang JJ, Li JB, Liao C, Pan YJ, Zhao Y (2013) Use of acidic electrolyzed water ice for
preserving the quality of shrimp. J Agric Food Chem 61(36):8695–8702
Linton JB, Gordon JM (1992) U.S. Patent No. 5,087,221 A. U.S.Patent and Trademark Office,
Washington, DC
Londahl G (1997) Technological aspects of freezing and glazing shrimp. Infofish Int 3:49–56
Lopez A, Williams HL, Ward DR (1981) Essential elements in raw, boiled, steamed, and pasteurized crabmeat. J Food Sci 46:1128–1131
Lopez-Caballero M, Gonçalves A, Nunes M (2002) Effect of CO2/O2-containing modified atmospheres on packed deepwater pink shrimp (Parapenaeus longirostris). Eur Food Res Technol
214(3):192–197
Lopez-Caballero ME, Martinez-Alvarez O, Gomez-Guillen MC, Montero P (2006) Quality of
Norway lobster (Nephrops norwegicus) treated with a 4-hexylresorcinol-based formulation.
Eur Food Res Technol 222:425–431
Losada V, Rodriguez O, Miranda JM, Barros-Veazquez J, Aubourg SP (2006) Development of
different damage pathways in Norway lobster (Nephrops norvegicus) stored under different
chilling systems. J Sci Food Agric 86(10):1552–1558
Lu F, Zhang JY, Liu SL, Wang Y, Ding YT (2011) Chemical, microbiological, and sensory changes
of dried Acetes chinensis during accelerated storage. Food Chem 127(1):159–168
Ma LY, Deng JC, Ahmed EM, Adams JP (1983) Canned shrimp texture as a function of its heat
history. J Food Sci 42(2):360–363
Mahalaxmi B, Revathy K, Raghunathan C, Anjalai K, Subashini A (2013) Distribution of microbial population associated with crabs from Ennore Sea coast Bay of Bengal North East coast of
India. Int J Curr Microbiol App Sci 2(5):290–305
Majumdar RK, Roy D, Saha A (2017) Textural and sensory characteristics of retort-processed freshwater prawn (Macrobrachium rosenbergii) in curry medium. Int J Food Prop 20(11):2487–2498
Maldhavi DL, Deshpande SS, Salunkhe DK (1995) In: Maldhavi DL, Deshpande SS, Salunkhe
DK (eds) Food antioxidants. Technological, toxicological and health perspective. Marcel
Dekker, Inc., New York
Manheem K, Benjakul S, Kijroongrojana K, Visessanguan W (2012) The effect of heating conditions on polyphenol oxidase, proteases and melanosis in precooked Pacific white shrimp during
refrigerated storage. Food Chem 131(4):1370–1375
Manjarekar RG, Mohode AG (2010) Economic evaluation of solar tunnel dryer for drying peeled
prawns. Int J Agric Eng 3(1):68–72
Manso T, Texeira L, Correia PMR (2013) Frozen fish: control of glazing operation. Int J Biol Food
Vet Agric Eng 7:310–314
Marques A, Teixeira B, Barrento S, Anacleto P, Carvalho ML, Nunes ML (2010) Chemical composition of Atlantic spider crab Maja brachydactyla: Human health implications. J Food Compos
Anal 23:230–237
Marra A, Mona S, Sa RM, D’Onghia G, Maiorano P (2015) Population genetic history of Aristeus
antennatus (Crustacea: Decapoda) in the Western and Central Mediterranean Sea. PLoS One
10(5):e0128609
Marshall MR, Kim J, Wei CI (2000) Enzymatic browning in fruits, vegetables and seafoods. Food
Agric Organ 41:259–312
Martínez-Alvarez O, Lopez-Caballero ME, Montero P, Gomez-Guillen MC (2005a) A
4- hexylresorcinol based formulation to prevent melanosis and microbial growth in chilled tiger
prawns (Marsupenaeus japonicus) from aquaculture. J Food Sci 70:M415–M422
Martínez-Alvarez O, Montero P, Gomez-Guillen M d C (2005b) Controlled atmosphere as coadjuvant to chilled storage for prevention of melanosis in shrimps (Parapenaeus longirostris). Eur
Food Res Technol 220(2):125–130
Martínez-Alvarez O, López-Caballero ME, Montero P, Gómez-Guillén MC (2007) Spraying
of 4-hexylresorcinol based formulations to prevent enzymatic browning in Norway lobsters
(Nephrops norvegicus) during chilled storage. Food Chem 100:147–155
References
Lin TM, Durance TD, Scaman CH (1999) Physical and sensory properties of vacuum microwave
dehydrated shrimp. J Aquat Food Prod Technol 8:41–53
Lin T, Wang JJ, Li JB, Liao C, Pan YJ, Zhao Y (2013) Use of acidic electrolyzed water ice for
preserving the quality of shrimp. J Agric Food Chem 61(36):8695–8702
Linton JB, Gordon JM (1992) U.S. Patent No. 5,087,221 A. U.S.Patent and Trademark Office,
Washington, DC
Londahl G (1997) Technological aspects of freezing and glazing shrimp. Infofish Int 3:49–56
Lopez A, Williams HL, Ward DR (1981) Essential elements in raw, boiled, steamed, and pasteurized crabmeat. J Food Sci 46:1128–1131
Lopez-Caballero M, Gonçalves A, Nunes M (2002) Effect of CO2/O2-containing modified atmospheres on packed deepwater pink shrimp (Parapenaeus longirostris). Eur Food Res Technol
214(3):192–197
Lopez-Caballero ME, Martinez-Alvarez O, Gomez-Guillen MC, Montero P (2006) Quality of
Norway lobster (Nephrops norwegicus) treated with a 4-hexylresorcinol-based formulation.
Eur Food Res Technol 222:425–431
Losada V, Rodriguez O, Miranda JM, Barros-Veazquez J, Aubourg SP (2006) Development of
different damage pathways in Norway lobster (Nephrops norvegicus) stored under different
chilling systems. J Sci Food Agric 86(10):1552–1558
Lu F, Zhang JY, Liu SL, Wang Y, Ding YT (2011) Chemical, microbiological, and sensory changes
of dried Acetes chinensis during accelerated storage. Food Chem 127(1):159–168
Ma LY, Deng JC, Ahmed EM, Adams JP (1983) Canned shrimp texture as a function of its heat
history. J Food Sci 42(2):360–363
Mahalaxmi B, Revathy K, Raghunathan C, Anjalai K, Subashini A (2013) Distribution of microbial population associated with crabs from Ennore Sea coast Bay of Bengal North East coast of
India. Int J Curr Microbiol App Sci 2(5):290–305
Majumdar RK, Roy D, Saha A (2017) Textural and sensory characteristics of retort-processed freshwater prawn (Macrobrachium rosenbergii) in curry medium. Int J Food Prop 20(11):2487–2498
Maldhavi DL, Deshpande SS, Salunkhe DK (1995) In: Maldhavi DL, Deshpande SS, Salunkhe
DK (eds) Food antioxidants. Technological, toxicological and health perspective. Marcel
Dekker, Inc., New York
Manheem K, Benjakul S, Kijroongrojana K, Visessanguan W (2012) The effect of heating conditions on polyphenol oxidase, proteases and melanosis in precooked Pacific white shrimp during
refrigerated storage. Food Chem 131(4):1370–1375
Manjarekar RG, Mohode AG (2010) Economic evaluation of solar tunnel dryer for drying peeled
prawns. Int J Agric Eng 3(1):68–72
Manso T, Texeira L, Correia PMR (2013) Frozen fish: control of glazing operation. Int J Biol Food
Vet Agric Eng 7:310–314
Marques A, Teixeira B, Barrento S, Anacleto P, Carvalho ML, Nunes ML (2010) Chemical composition of Atlantic spider crab Maja brachydactyla: Human health implications. J Food Compos
Anal 23:230–237
Marra A, Mona S, Sa RM, D’Onghia G, Maiorano P (2015) Population genetic history of Aristeus
antennatus (Crustacea: Decapoda) in the Western and Central Mediterranean Sea. PLoS One
10(5):e0128609
Marshall MR, Kim J, Wei CI (2000) Enzymatic browning in fruits, vegetables and seafoods. Food
Agric Organ 41:259–312
Martínez-Alvarez O, Lopez-Caballero ME, Montero P, Gomez-Guillen MC (2005a) A
4- hexylresorcinol based formulation to prevent melanosis and microbial growth in chilled tiger
prawns (Marsupenaeus japonicus) from aquaculture. J Food Sci 70:M415–M422
Martínez-Alvarez O, Montero P, Gomez-Guillen M d C (2005b) Controlled atmosphere as coadjuvant to chilled storage for prevention of melanosis in shrimps (Parapenaeus longirostris). Eur
Food Res Technol 220(2):125–130
Martínez-Alvarez O, López-Caballero ME, Montero P, Gómez-Guillén MC (2007) Spraying
of 4-hexylresorcinol based formulations to prevent enzymatic browning in Norway lobsters
(Nephrops norvegicus) during chilled storage. Food Chem 100:147–155
References