230
Benjakul S, Visessanguan W, Tanaka M, Ishizaki S, Taluengphol A, Chichanan U (2000)
Physicochemical and textural properties of dried squid as affected by alkaline treatments. J Sci
Food Agric 80:2142–2148
Benjakul S, Sungsri-in R, Kijroongrojana K (2012) Effect of treating of squid with sodium chloride in combination with oxidising agent on bleaching, physical and chemical changes during
frozen storage. Food Bioprocess Technol 5:2077–2084
Berik N, Çankiriligil C (2013) Determination of proximate composition and sensory attributes of
scallop (Flexopecten glaber) gonads. Mar Sci Technol Bull 2(2):5–8
Berik N, Çankiriligil C, Gül G (2017) Mineral content of smooth scallop (Flexopecten glaber)
caught Canakkale, Turkey and evaluation in terms of food safety. J Trace Elem Med Biol
42:97–102
Berlin DL, Herson DS, Hicks DT, Hoover DG (1999) Response of pathogenic Vibrio species to
high hydrostatic pressure. Appl Environ Microbiol 65:2776–2780
Berthelin C, Kellner K, Mathieu M (2000) Storage metabolism in the Pacific oyster (Crassostrea
gigas) in relation to summer mortalities and reproductive cycle (West Coast of France). Comp
Biochem Physiol 125B:359–369
Biandolino F, Portacci G, Prato E (2010) Influence of natural diet on growth and biochemical
composition of Octopus vulgaris Cuvier, 1797. Aquac Int 18:1163–1175
Biji KB, Shamseer RM, Mohan CO, Ravishankar CN, Mathew S, Gopal TKS (2015) Effect of
thermal processing on the biochemical constituents of green mussel (Perna viridis) in Tin-free
steel cans. J Food Sci Technol 52(10):6804–6809
Bindu J, Gopal TKS, Unnikrishnan Nair TSU (2004) Ready to-eat mussel meat processed in retort
pouches for the retail and export market. Packag Technol Sci 17(3):113–117
Bindu J, Ginson J, Kamalakanth CK, Gopal TKS (2015) High pressure treatment of green mussel
Perna viridis Linnaeus, 1758: effect on shucking and quality changes in meat during chill storage. Indian J Fish 62(2):70–76
Bloor ISM, Attrill MJ, Jackson EL (2013) A review of the factors influencing spawning, early
life stage survival and recruitment variability in the common cuttlefish (Sepia officinalis). In:
Lesser M (ed) Advances in marine biology. Elsevier, Amsterdam, pp 2–54
Boletzky SV, Villanueva R (2014) Cephalopod biology. In: Iglesias J, Fuentes L, Villanueva L
(eds) Cephalopod culture. Springer Science + Business Media, Dordrecht, pp 3–16
Bongiorno T, Tulli F, Comi G, Sensidoni A, Andyanto D (2018) Sous vide cook-chill mussel
(Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3 °C). LWT-Food Sci Technol 91:117–124
Bouletis DA, Arvanitoyanis SI, Hadjichristodoulou C, Neofitou C, Sakkomitrou M,
Kolokythopoulou F (2014) The effect of modified atmosphere packaging on the microbiological, physical, chemical and sensory characteristics of broadtail squid (Illex coindetii). Int J
Food Sci Technol 49:329–336
Bouletis AD, Arvanitoyannis IS, Hadjichristodoulou C, Neofitou C, Parlapania FF, Gkagtzis DC
(2015) Quality changes of cuttlefish stored under various atmospheremodifications and vacuum packaging. J Sci Food Agric 96:2882–2888
Boumpalos AP, Lougovois VP (2005) Shelf life assessment of whole and eviscerated cuttlefish
(Sepia officinalis) stored in melting ice. In: Lazos ES (ed) Assessing useful technologies—
optimizing food safety and nutrition. Proceedings of the 4th International Congress On Food
Technology, Athens, 18–19 Feb 2005, pp 168–174, vol II. Hellenic Association of Food
Technologists, Athens
Brand AR (2006) Scallop ecology: distributions and behaviour. In: Shumway SE, Parsons GJ (eds)
Scallops: biology, ecology and aquaculture. Developments in aquaculture and fisheries science,
vol 35, 2nd edn. Elsevier, San Diego, pp 651–713
Bremner HA, Statham JA (1983) Effect of potassium sorbate on refrigerated storage of vacuum
packed scallops. J Food Sci 48(4):1042–1047
3 Molluscan Shellfish
Benjakul S, Visessanguan W, Tanaka M, Ishizaki S, Taluengphol A, Chichanan U (2000)
Physicochemical and textural properties of dried squid as affected by alkaline treatments. J Sci
Food Agric 80:2142–2148
Benjakul S, Sungsri-in R, Kijroongrojana K (2012) Effect of treating of squid with sodium chloride in combination with oxidising agent on bleaching, physical and chemical changes during
frozen storage. Food Bioprocess Technol 5:2077–2084
Berik N, Çankiriligil C (2013) Determination of proximate composition and sensory attributes of
scallop (Flexopecten glaber) gonads. Mar Sci Technol Bull 2(2):5–8
Berik N, Çankiriligil C, Gül G (2017) Mineral content of smooth scallop (Flexopecten glaber)
caught Canakkale, Turkey and evaluation in terms of food safety. J Trace Elem Med Biol
42:97–102
Berlin DL, Herson DS, Hicks DT, Hoover DG (1999) Response of pathogenic Vibrio species to
high hydrostatic pressure. Appl Environ Microbiol 65:2776–2780
Berthelin C, Kellner K, Mathieu M (2000) Storage metabolism in the Pacific oyster (Crassostrea
gigas) in relation to summer mortalities and reproductive cycle (West Coast of France). Comp
Biochem Physiol 125B:359–369
Biandolino F, Portacci G, Prato E (2010) Influence of natural diet on growth and biochemical
composition of Octopus vulgaris Cuvier, 1797. Aquac Int 18:1163–1175
Biji KB, Shamseer RM, Mohan CO, Ravishankar CN, Mathew S, Gopal TKS (2015) Effect of
thermal processing on the biochemical constituents of green mussel (Perna viridis) in Tin-free
steel cans. J Food Sci Technol 52(10):6804–6809
Bindu J, Gopal TKS, Unnikrishnan Nair TSU (2004) Ready to-eat mussel meat processed in retort
pouches for the retail and export market. Packag Technol Sci 17(3):113–117
Bindu J, Ginson J, Kamalakanth CK, Gopal TKS (2015) High pressure treatment of green mussel
Perna viridis Linnaeus, 1758: effect on shucking and quality changes in meat during chill storage. Indian J Fish 62(2):70–76
Bloor ISM, Attrill MJ, Jackson EL (2013) A review of the factors influencing spawning, early
life stage survival and recruitment variability in the common cuttlefish (Sepia officinalis). In:
Lesser M (ed) Advances in marine biology. Elsevier, Amsterdam, pp 2–54
Boletzky SV, Villanueva R (2014) Cephalopod biology. In: Iglesias J, Fuentes L, Villanueva L
(eds) Cephalopod culture. Springer Science + Business Media, Dordrecht, pp 3–16
Bongiorno T, Tulli F, Comi G, Sensidoni A, Andyanto D (2018) Sous vide cook-chill mussel
(Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3 °C). LWT-Food Sci Technol 91:117–124
Bouletis DA, Arvanitoyanis SI, Hadjichristodoulou C, Neofitou C, Sakkomitrou M,
Kolokythopoulou F (2014) The effect of modified atmosphere packaging on the microbiological, physical, chemical and sensory characteristics of broadtail squid (Illex coindetii). Int J
Food Sci Technol 49:329–336
Bouletis AD, Arvanitoyannis IS, Hadjichristodoulou C, Neofitou C, Parlapania FF, Gkagtzis DC
(2015) Quality changes of cuttlefish stored under various atmospheremodifications and vacuum packaging. J Sci Food Agric 96:2882–2888
Boumpalos AP, Lougovois VP (2005) Shelf life assessment of whole and eviscerated cuttlefish
(Sepia officinalis) stored in melting ice. In: Lazos ES (ed) Assessing useful technologies—
optimizing food safety and nutrition. Proceedings of the 4th International Congress On Food
Technology, Athens, 18–19 Feb 2005, pp 168–174, vol II. Hellenic Association of Food
Technologists, Athens
Brand AR (2006) Scallop ecology: distributions and behaviour. In: Shumway SE, Parsons GJ (eds)
Scallops: biology, ecology and aquaculture. Developments in aquaculture and fisheries science,
vol 35, 2nd edn. Elsevier, San Diego, pp 651–713
Bremner HA, Statham JA (1983) Effect of potassium sorbate on refrigerated storage of vacuum
packed scallops. J Food Sci 48(4):1042–1047
3 Molluscan Shellfish