123
Sapers GM (1993) Browning of foods: control by sulfites, antioxidants, and other means. Food
Technol 47:75–84
Sapers GM, Ziolkowski MA (1987) Comparison of erythorbic and ascorbic acids as inhibitors of
enzymatic browning in apple. J Food Sci 52:1732
Sapers GM, Hicks KB, Phillips JG, Garzarella L, Pondish DL, Matulaitis RM, McCormack TJ,
Sondey SM, Seib PA, Ei-Atawy YS (1989) Control of enzymatic browning in apple with
ascorbic acid derivatives, polyphenol oxidase inhibitors, and complexing agents. J Food Sci
54:997–1002
Sapers GM, Garzarella L, Pilizota V (1990) Application of browning inhibitors to cut apple and
potato by vacuum and pressure infiltration. J Food Sci 55:1049–1053
Sarnoski PJ (2007) Instrumental methods for determining quality of blue crab (Callinectes sapidus)
meat. Thesis submitted to the faculty of the Virginia Polytechnic Institute and State University
in partial fulfillment of the requirements for the degree of Master of Science in Food Science
and Technology, 3 May 2007, Blacksburg, Virginia
Sathiya U, Valarmathi V (2018) Diversity of marine shrımp species along the coast of Nagapattinam,
Tamil Nadu, India. Int J Zool Appl Biosci 3(3):410–416
Schoemaker R (1991) Transportation of live and processed seafood. INFOFISH technical handbook, vol 3. Infofish, Kuala Lumpur, Malaysia, p 17
Shakila RJ, Vasundhara TS, Rao DV (1995) Rapid quality assessment of shrimps during storage by
monitoring amines. J Food Sci Technol (Mysore) 32:310–314
Shamshad SI, Kher-un-Nisa K, Riaz M, Zuberi R, Qadri RB (1990) Shelf life of shrimp (Penaeus
merguiensis) stored at different temperatures. J Food Sci 55(5):1201–1205
Sharma A, Chen CR, Lan NV (2009) Solar‐energy drying systems: a review. Renew Sust Energ
Rev, 13:1185–1210
Sharma GP, Prasad S (2004) Effective moisture diffusivity of garlic cloves undergoing microwaveconvective drying. J Food Eng 65:609–617
Shaw BG, Shewan JM (1968) Psychrophilic spoilage bacteria of fish. J Appl Microbiol 31(1):89–96
Shenouda SYK (1980) Theories of protein denaturation during frozen storage of fish flesh. Adv
Food Res 26:275–311
Sherwin CM (2001) Can invertebrates suffer? Or, how robust is argument-by-analogy? Anim Welf
10:103–118
Shiekh KA, Benjakul S, Sae-leaw T (2019) Effect of chamuang (Garcinia cowa Roxb.) leaf extract
on inhibition of melanosis and quality changes of Pacific white shrimp during refrigerated storage. Food Chem 270(1):554–556
Siddiqui MN, Chowdhury MM, Hasan MJ, Haque MN (2011) Organoleptic, biochemical and
microbial changes of freshwater prawn (Macrobrachium rossenbergii) in different storage conditions. Bangladesh Res Publ J 5(3):234–244
Sidwell VD, Foncannon PR, Moore NS, Bonnet JC (1974) Composition of the edible portion of
raw (fresh or frozen) crustaceans, finfish, and mollusks. Part I Protein, fat, moisture, ash, carbohydrate, energy value and cholesterol. Mar Fish Rev 36:21–35
Sikorski ZE, Kolakowski A (1990) Freezing of marine food. In: Sikorski ZE (ed) Seafood
resources, nutritional composition and preservation. CRC Press Inc., Boca Raton, pp 112–122
Simpson BK, Gagné N, Ashie INA, Noroozi E (1997) Utilization of chitosan for preservation of
raw shrimp (Pandalus borealis). Food Biotechnol 11(1):25–44
Skonberg DI, Perkins BL (2002) Nutrient composition of green crab (Carcinus maenus) leg meat
and claw meat. Food Chem 72:401–404
Slattery SL, Williams DJ, Cusak A (1995) A sulphite-free treatment inhibits blackspot formation
in prawns. Food Aust 47(11):509–514
Smith F, Walton G (1958) The spiny lobster industry of Florida. Florida State Board of Conservation
Educational series No:11, 36 p
Solval KM, Rodezno LAE, Moncada M (2014) Evaluation of chitosan nanoparticles as a glazing
material for cryogenically frozen shrimp. LWT-Food Sci Technol 57:172–180
Souty-Grosset C, Fetsner JW (2016) Taxonomy and identification. In: Longshaw M, Stebbing P
(eds) Biology and ecology of crayfish. CRC Press, Boca Raton, London, New York, pp 1–31
References
Sapers GM (1993) Browning of foods: control by sulfites, antioxidants, and other means. Food
Technol 47:75–84
Sapers GM, Ziolkowski MA (1987) Comparison of erythorbic and ascorbic acids as inhibitors of
enzymatic browning in apple. J Food Sci 52:1732
Sapers GM, Hicks KB, Phillips JG, Garzarella L, Pondish DL, Matulaitis RM, McCormack TJ,
Sondey SM, Seib PA, Ei-Atawy YS (1989) Control of enzymatic browning in apple with
ascorbic acid derivatives, polyphenol oxidase inhibitors, and complexing agents. J Food Sci
54:997–1002
Sapers GM, Garzarella L, Pilizota V (1990) Application of browning inhibitors to cut apple and
potato by vacuum and pressure infiltration. J Food Sci 55:1049–1053
Sarnoski PJ (2007) Instrumental methods for determining quality of blue crab (Callinectes sapidus)
meat. Thesis submitted to the faculty of the Virginia Polytechnic Institute and State University
in partial fulfillment of the requirements for the degree of Master of Science in Food Science
and Technology, 3 May 2007, Blacksburg, Virginia
Sathiya U, Valarmathi V (2018) Diversity of marine shrımp species along the coast of Nagapattinam,
Tamil Nadu, India. Int J Zool Appl Biosci 3(3):410–416
Schoemaker R (1991) Transportation of live and processed seafood. INFOFISH technical handbook, vol 3. Infofish, Kuala Lumpur, Malaysia, p 17
Shakila RJ, Vasundhara TS, Rao DV (1995) Rapid quality assessment of shrimps during storage by
monitoring amines. J Food Sci Technol (Mysore) 32:310–314
Shamshad SI, Kher-un-Nisa K, Riaz M, Zuberi R, Qadri RB (1990) Shelf life of shrimp (Penaeus
merguiensis) stored at different temperatures. J Food Sci 55(5):1201–1205
Sharma A, Chen CR, Lan NV (2009) Solar‐energy drying systems: a review. Renew Sust Energ
Rev, 13:1185–1210
Sharma GP, Prasad S (2004) Effective moisture diffusivity of garlic cloves undergoing microwaveconvective drying. J Food Eng 65:609–617
Shaw BG, Shewan JM (1968) Psychrophilic spoilage bacteria of fish. J Appl Microbiol 31(1):89–96
Shenouda SYK (1980) Theories of protein denaturation during frozen storage of fish flesh. Adv
Food Res 26:275–311
Sherwin CM (2001) Can invertebrates suffer? Or, how robust is argument-by-analogy? Anim Welf
10:103–118
Shiekh KA, Benjakul S, Sae-leaw T (2019) Effect of chamuang (Garcinia cowa Roxb.) leaf extract
on inhibition of melanosis and quality changes of Pacific white shrimp during refrigerated storage. Food Chem 270(1):554–556
Siddiqui MN, Chowdhury MM, Hasan MJ, Haque MN (2011) Organoleptic, biochemical and
microbial changes of freshwater prawn (Macrobrachium rossenbergii) in different storage conditions. Bangladesh Res Publ J 5(3):234–244
Sidwell VD, Foncannon PR, Moore NS, Bonnet JC (1974) Composition of the edible portion of
raw (fresh or frozen) crustaceans, finfish, and mollusks. Part I Protein, fat, moisture, ash, carbohydrate, energy value and cholesterol. Mar Fish Rev 36:21–35
Sikorski ZE, Kolakowski A (1990) Freezing of marine food. In: Sikorski ZE (ed) Seafood
resources, nutritional composition and preservation. CRC Press Inc., Boca Raton, pp 112–122
Simpson BK, Gagné N, Ashie INA, Noroozi E (1997) Utilization of chitosan for preservation of
raw shrimp (Pandalus borealis). Food Biotechnol 11(1):25–44
Skonberg DI, Perkins BL (2002) Nutrient composition of green crab (Carcinus maenus) leg meat
and claw meat. Food Chem 72:401–404
Slattery SL, Williams DJ, Cusak A (1995) A sulphite-free treatment inhibits blackspot formation
in prawns. Food Aust 47(11):509–514
Smith F, Walton G (1958) The spiny lobster industry of Florida. Florida State Board of Conservation
Educational series No:11, 36 p
Solval KM, Rodezno LAE, Moncada M (2014) Evaluation of chitosan nanoparticles as a glazing
material for cryogenically frozen shrimp. LWT-Food Sci Technol 57:172–180
Souty-Grosset C, Fetsner JW (2016) Taxonomy and identification. In: Longshaw M, Stebbing P
(eds) Biology and ecology of crayfish. CRC Press, Boca Raton, London, New York, pp 1–31
References