125
Tirawanichakul S, Na Phatthalung W, Tirawanıchakul Y (2008) Drying strategy of shrimp using
hot air convection and hybrid infrared adiation/hot air convection. Walailak J Sci Technol
5(1):77–100
Tirloni E, Stella S, Gennari M, Colombo F, Bernardi C (2016) American lobsters (Homarus americanus) not surviving during air transport: evaluation of microbial spoilage. Ital J Food Saf
5(2):75–80
Toktas B (2018) Investigation of the inhibitory effect of some reducing agents on enzymatic
browning (melanosis) in different shrimp species. MSc. Thesis in Aquaculture Engineering.
Akdeniz University, Institute of Science, Antalya, Turkey, 79 p
Tripathy C (2013) Effect of delay in icing on the quality of Littopenaeus vannamei during
chilled storage. Master of Fishery Science in Fish Processing Technology Department of Fish
Processing Technology, College of Fishery Science, Sri Venkateswara Veterinary University,
Muthukur, Andhra Prades
Tsape K, Sinanoglou VJ, Miniadis-Meimaroglou S (2010) Comparative analysis of the fatty
acid and sterol profiles of widely consumed Mediterranean crustacean species. Food Chem
122:292–299
Tseng YC, Xiong Y, Webster CD, Thompson KR, Muzinic L (2002) Quality changes in Australian
red claw crayfish, Cherax quadricarinatus, Stored at 0°C. J Appl Aquac 12(4):53–66
Tsironi T, Dermesonlouoglou E, Giannakourou M, Taoukis P (2009) Shelf life modelling of frozen
shrimp at variable temperature conditions. LWT-Food Sci Technol 42:664–671
Tureli C, Celik M, Erdem U (2000) Comparison of meat composition and yield of blue crab
(Callinectes sapidus Rathbun, 1896) and sand crab (Portunus pelagicus Linne, 1758) caught in
İskenderun Bay, North-East Mediterranean. Turk J Vet Anim Sci 24:195–203
U.S. Dept. of Agriculture (USDA) (2019) Food composition databases. https://www.nal.usda.gov/
usda-food-composition-database. Accessed 4 June 2019.
Ulikowski D, Chybowski L, Traczuk P, Ulikowska E (2017) A new design of crayfish traps reduces
escaping and improves opportunities for long-term catching. Turk J Fish Aquat Sci 17:363–369
Vakili S, Ardakani SAY (2018) Antioxidant effect of orange peel extract on chemical quality, sensory properties, and black spots of farmed white shrimp. J Nutr Food Secur 3(1):19–26
Vanderzant C, Cobb BF, Thompson CA, Parker JC (1973) Microbial flora, chemical characteristics
and shelf life of four species of pond reared shrimp. J Milk Food Technol 36:443–449
Varlet V, Prost C, Serot T (2007) Volatile aldehydes in smoked fish: analysis methods, occurrence
and mechanisms of formation. Food Chem 105:1536–1556
Varlık C, Baygar T, Özden Ö, Erkan N, Metin S (2000) Sensory evaluation and determination of
some physical and chemical characteristics of shrimp during cold storage. Turk J Vet Anim Sci
24:181–185
Venugopal V (2006) Seafood processing: adding value through quick freezing, retortable packaging and cook-chilling. CRC Press, Boca Raton, 524 p
Venugopal V (2020) Nutritional value of shrimp the popular shellfish. EC Nutr Special Issue
02:01–09
Vijayan PK, Balachandran KK (1981) Studies on blue discolouration in canned body meat of crab
(Scylla serrata). Fish Technol 18(2):117–122
VijayaVenkataRaman S, Iniyan S, Goic R (2012) A review of solar drying technologies. Renew
Sust Energ Rev 16:2652–2670
Villamiel M, Del Casillo MD, Corzo N (2006) Browning reactions. In: Hui YH (ed) Food biochemistry and food processing. Blackwell Publishing, West Sacramento, pp 71–100
Visciano P, Perugini M, Conte F, Amorena M (2008) Polycyclic aromatic hydrocarbons in farmed
rainbow trout (Oncorhynchus mykiss) processed by traditional flue gassmoking and by liquid
smoke flavourings. Food Chem Toxicol 46:1409–1413
Wakjira M (2011) A distance course of module on fisheries and aquaculture (Biol 421). In:
Habtamu T (ed). Jimma University, Ethiopia, 154 p
Wang J, Lin T, Li JB, Liao C, Pan YJ, Zhao Y (2014) Effect of acidic electrolyzed water ice on
quality of shrimp in dark condition. Food Control 35:207–212
References
Tirawanichakul S, Na Phatthalung W, Tirawanıchakul Y (2008) Drying strategy of shrimp using
hot air convection and hybrid infrared adiation/hot air convection. Walailak J Sci Technol
5(1):77–100
Tirloni E, Stella S, Gennari M, Colombo F, Bernardi C (2016) American lobsters (Homarus americanus) not surviving during air transport: evaluation of microbial spoilage. Ital J Food Saf
5(2):75–80
Toktas B (2018) Investigation of the inhibitory effect of some reducing agents on enzymatic
browning (melanosis) in different shrimp species. MSc. Thesis in Aquaculture Engineering.
Akdeniz University, Institute of Science, Antalya, Turkey, 79 p
Tripathy C (2013) Effect of delay in icing on the quality of Littopenaeus vannamei during
chilled storage. Master of Fishery Science in Fish Processing Technology Department of Fish
Processing Technology, College of Fishery Science, Sri Venkateswara Veterinary University,
Muthukur, Andhra Prades
Tsape K, Sinanoglou VJ, Miniadis-Meimaroglou S (2010) Comparative analysis of the fatty
acid and sterol profiles of widely consumed Mediterranean crustacean species. Food Chem
122:292–299
Tseng YC, Xiong Y, Webster CD, Thompson KR, Muzinic L (2002) Quality changes in Australian
red claw crayfish, Cherax quadricarinatus, Stored at 0°C. J Appl Aquac 12(4):53–66
Tsironi T, Dermesonlouoglou E, Giannakourou M, Taoukis P (2009) Shelf life modelling of frozen
shrimp at variable temperature conditions. LWT-Food Sci Technol 42:664–671
Tureli C, Celik M, Erdem U (2000) Comparison of meat composition and yield of blue crab
(Callinectes sapidus Rathbun, 1896) and sand crab (Portunus pelagicus Linne, 1758) caught in
İskenderun Bay, North-East Mediterranean. Turk J Vet Anim Sci 24:195–203
U.S. Dept. of Agriculture (USDA) (2019) Food composition databases. https://www.nal.usda.gov/
usda-food-composition-database. Accessed 4 June 2019.
Ulikowski D, Chybowski L, Traczuk P, Ulikowska E (2017) A new design of crayfish traps reduces
escaping and improves opportunities for long-term catching. Turk J Fish Aquat Sci 17:363–369
Vakili S, Ardakani SAY (2018) Antioxidant effect of orange peel extract on chemical quality, sensory properties, and black spots of farmed white shrimp. J Nutr Food Secur 3(1):19–26
Vanderzant C, Cobb BF, Thompson CA, Parker JC (1973) Microbial flora, chemical characteristics
and shelf life of four species of pond reared shrimp. J Milk Food Technol 36:443–449
Varlet V, Prost C, Serot T (2007) Volatile aldehydes in smoked fish: analysis methods, occurrence
and mechanisms of formation. Food Chem 105:1536–1556
Varlık C, Baygar T, Özden Ö, Erkan N, Metin S (2000) Sensory evaluation and determination of
some physical and chemical characteristics of shrimp during cold storage. Turk J Vet Anim Sci
24:181–185
Venugopal V (2006) Seafood processing: adding value through quick freezing, retortable packaging and cook-chilling. CRC Press, Boca Raton, 524 p
Venugopal V (2020) Nutritional value of shrimp the popular shellfish. EC Nutr Special Issue
02:01–09
Vijayan PK, Balachandran KK (1981) Studies on blue discolouration in canned body meat of crab
(Scylla serrata). Fish Technol 18(2):117–122
VijayaVenkataRaman S, Iniyan S, Goic R (2012) A review of solar drying technologies. Renew
Sust Energ Rev 16:2652–2670
Villamiel M, Del Casillo MD, Corzo N (2006) Browning reactions. In: Hui YH (ed) Food biochemistry and food processing. Blackwell Publishing, West Sacramento, pp 71–100
Visciano P, Perugini M, Conte F, Amorena M (2008) Polycyclic aromatic hydrocarbons in farmed
rainbow trout (Oncorhynchus mykiss) processed by traditional flue gassmoking and by liquid
smoke flavourings. Food Chem Toxicol 46:1409–1413
Wakjira M (2011) A distance course of module on fisheries and aquaculture (Biol 421). In:
Habtamu T (ed). Jimma University, Ethiopia, 154 p
Wang J, Lin T, Li JB, Liao C, Pan YJ, Zhao Y (2014) Effect of acidic electrolyzed water ice on
quality of shrimp in dark condition. Food Control 35:207–212
References