119
Morgan GR (1974) Aspects of the population dynamics of the Western rock lobster, Panulirus
cygnus George. II Seasonal changes in the catchability coefficient. Aust J Mar Freshw Res
25:249–259
Moses JA, Norton T, Alagusundaram K, Tiwar BK (2014) Novel drying techniques for the food
industry. Food Eng Rev 6:43–55
Musaiger AO, Al-Rumaidh RJ (2005) Proximate and mineral composition of crab meat consumed
in Bahrain. Int J Food Sci Nutr 56(4):231–235
Naczk M, William J, Brennan K, Liyanapathirana C, Shahidi F (2004) Compositional characteristics of green crab (Carcinus maenas). Food Chem 88(3):429–434
Namsanguan Y, Tichangton S, Tia W, Soponronnarit S, Devahastin S (2005) Simulation of a mixed
air and superheated steam drying system. Dry Technol 23:25–248
Nayar NR, Iyer KM, Appukuttan NM, Jacob S (1962) Storage characteristics of prawns held in
crushed ice and chilled sea water. Proc-Indo-Pac Fish Counc 10(2):294–297
Neil DM (2012) Ensuring crustacean product quality in the post-harvest phase. J Invertebr Pathol
110:267–275
New World Encyclopedia (2019) Crayfish. https://www.newworldencyclopedia.org/entry/
Crayfish. Accessed 11 Sept 2019
Ng PKL (1998) Crabs. In: Carpenter KE, Niem VH (eds) The living marine resources of the
western central Pacific, vol 2. Cephalopods, crustaceans, holothurians and sharks. FAO species
identification guide for fishery purposes. FAO, Rome, pp 1045–1154
Nguyen MV, Arason S, Eikevik TM (2014) Drying of fish. In: Boziaris IS (ed) Seafood processing
technology quality and safety. Wiley, Chichester, pp 161–207
Nguyen TT, Barber AR, Corbin K, Zhang W (2017) Lobster processing by-products as valuable
bioresource of marine functional ingredients, nutraceuticals, and pharmaceuticals. Bioresour
Bioprocess 4(1):27
Niamnuy C, Devahastin S, Soponronnarit S (2007) Effects of process parameters on quality
changes of shrimp during drying in a jet-spouted bed dryer. J Food Sci 72(9):553–563
Nicolas J, Billaud C, Rouet-Mayer M-A, Philippon J (2003) Enzymatic browning-technical
aspects and assays. In: Caballero B, Trugo L, Finglas PM (eds) Encyclopaedia of food sciences
and nutrition. Academic, London, pp 686–692
Ninlanon W (2011) Effect of pre-cooling on muscle yield of mud crab, Scylla serrata, during emersion storage. In: 2nd international conference on biotechnology and food science, IPCBEE vol
7, IACSIT Press, Singapore
Nirmal NP, Benjakul S (2009a) Melanosis and quality changes of Pacific White shrimp (Litopenaeus
vannamei) treated with catechin during iced storage. J Agric Food Chem 57(9):3578–3586
Nirmal NP, Benjakul S (2009b) Effect of ferulic acid on inhibition of polyphenoloxidase and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage. Food Chem
116:323–331
Nirmal N, Benjakul S (2010) Effect of green tea extract in combination with ascorbic acid on the
retardation of melanosis and quality changes of pacific white shrimp during ıced storage. Food
Bioprocess Technol 5(8):1–11
Nirmal N, Benjakul S (2011a) Retardation of quality changes of Pacific white shrimp by green tea
extract treatment and modified atmosphere packaging during refrigerated storage. Int J Food
Microbiol 149(3):247–253
Nirmal N, Benjakul S (2011b) Inhibition of melanosis formation in Pacific white shrimp by the
extract of lead (Leucaena leucocephala) seed. Food Chem 128(2):427–432
Nirmal NP, Benjakul S (2012) Biochemical properties of polyphenoloxidase from the cephalothorax of Pacific white shrimp (Litopenaeus vannamei). Int Aquat Res 4(1):6–13
Noomhorm A, Vongsawasdi P (1998) Effect of preservation methods on qualities of giant freshwater prawns (Macrobrachıum rosenbergii). J Food Qual 21:145–154
Noomhorm A, Vongsawasdi P (2004) Freezing shellfish. In: Hui YH, Cornillon P, Legarretta IG,
Lim MH, Murrell KD, Nip WK (eds) Food science and technology—handbook of frozen
foods. Marcel Dekker, New York, p 133
References
Morgan GR (1974) Aspects of the population dynamics of the Western rock lobster, Panulirus
cygnus George. II Seasonal changes in the catchability coefficient. Aust J Mar Freshw Res
25:249–259
Moses JA, Norton T, Alagusundaram K, Tiwar BK (2014) Novel drying techniques for the food
industry. Food Eng Rev 6:43–55
Musaiger AO, Al-Rumaidh RJ (2005) Proximate and mineral composition of crab meat consumed
in Bahrain. Int J Food Sci Nutr 56(4):231–235
Naczk M, William J, Brennan K, Liyanapathirana C, Shahidi F (2004) Compositional characteristics of green crab (Carcinus maenas). Food Chem 88(3):429–434
Namsanguan Y, Tichangton S, Tia W, Soponronnarit S, Devahastin S (2005) Simulation of a mixed
air and superheated steam drying system. Dry Technol 23:25–248
Nayar NR, Iyer KM, Appukuttan NM, Jacob S (1962) Storage characteristics of prawns held in
crushed ice and chilled sea water. Proc-Indo-Pac Fish Counc 10(2):294–297
Neil DM (2012) Ensuring crustacean product quality in the post-harvest phase. J Invertebr Pathol
110:267–275
New World Encyclopedia (2019) Crayfish. https://www.newworldencyclopedia.org/entry/
Crayfish. Accessed 11 Sept 2019
Ng PKL (1998) Crabs. In: Carpenter KE, Niem VH (eds) The living marine resources of the
western central Pacific, vol 2. Cephalopods, crustaceans, holothurians and sharks. FAO species
identification guide for fishery purposes. FAO, Rome, pp 1045–1154
Nguyen MV, Arason S, Eikevik TM (2014) Drying of fish. In: Boziaris IS (ed) Seafood processing
technology quality and safety. Wiley, Chichester, pp 161–207
Nguyen TT, Barber AR, Corbin K, Zhang W (2017) Lobster processing by-products as valuable
bioresource of marine functional ingredients, nutraceuticals, and pharmaceuticals. Bioresour
Bioprocess 4(1):27
Niamnuy C, Devahastin S, Soponronnarit S (2007) Effects of process parameters on quality
changes of shrimp during drying in a jet-spouted bed dryer. J Food Sci 72(9):553–563
Nicolas J, Billaud C, Rouet-Mayer M-A, Philippon J (2003) Enzymatic browning-technical
aspects and assays. In: Caballero B, Trugo L, Finglas PM (eds) Encyclopaedia of food sciences
and nutrition. Academic, London, pp 686–692
Ninlanon W (2011) Effect of pre-cooling on muscle yield of mud crab, Scylla serrata, during emersion storage. In: 2nd international conference on biotechnology and food science, IPCBEE vol
7, IACSIT Press, Singapore
Nirmal NP, Benjakul S (2009a) Melanosis and quality changes of Pacific White shrimp (Litopenaeus
vannamei) treated with catechin during iced storage. J Agric Food Chem 57(9):3578–3586
Nirmal NP, Benjakul S (2009b) Effect of ferulic acid on inhibition of polyphenoloxidase and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage. Food Chem
116:323–331
Nirmal N, Benjakul S (2010) Effect of green tea extract in combination with ascorbic acid on the
retardation of melanosis and quality changes of pacific white shrimp during ıced storage. Food
Bioprocess Technol 5(8):1–11
Nirmal N, Benjakul S (2011a) Retardation of quality changes of Pacific white shrimp by green tea
extract treatment and modified atmosphere packaging during refrigerated storage. Int J Food
Microbiol 149(3):247–253
Nirmal N, Benjakul S (2011b) Inhibition of melanosis formation in Pacific white shrimp by the
extract of lead (Leucaena leucocephala) seed. Food Chem 128(2):427–432
Nirmal NP, Benjakul S (2012) Biochemical properties of polyphenoloxidase from the cephalothorax of Pacific white shrimp (Litopenaeus vannamei). Int Aquat Res 4(1):6–13
Noomhorm A, Vongsawasdi P (1998) Effect of preservation methods on qualities of giant freshwater prawns (Macrobrachıum rosenbergii). J Food Qual 21:145–154
Noomhorm A, Vongsawasdi P (2004) Freezing shellfish. In: Hui YH, Cornillon P, Legarretta IG,
Lim MH, Murrell KD, Nip WK (eds) Food science and technology—handbook of frozen
foods. Marcel Dekker, New York, p 133
References