Sous vide processing, the practice of sealing food under vacuum and cooking it at precisely controlled, sub-boiling temperatures for extended periods, has grown from a specialised culinary technique into a substantial subject of food science research in its own right. This review...
Open access
Research Article10.9734/ajfrn/2026/v5i3416
This paper discusses current methodologies for measuring carbon footprints within the food industry, with a particular focus on seafood and seafood-based products. Key approaches, including life cycle assessment, are discussed. The carbon footprint methodology estimates total gre...
Open access
Research Article10.9734/jabb/2026/v29i64014
A promising non-thermal method for preserving and enhancing the value of fish and fisheries products is Pulsed Electric Field (PEF) processing. Despite being successful in guaranteeing safety and prolonging shelf life, conventional preservation techniques frequently result in unf...
Open access
Research Article10.9734/jabb/2026/v29i13505