The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to:-harvesting and handling practices-processing with traditional and new technologies-refrigeration and freezing-packaging and storage-safety and traceability-byproduct utilization-consumer attitudes toward aquatic food.The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.
《水产食品技术杂志》发表有关科学技术和生物技术应用于源自世界海洋和淡水水体的食品的研究、创新、生产和分销的所有方面的研究论文、短通讯和评论文章。该杂志的特色是关于基础和应用科学的各个方面的文章，主题涉及：-收获和处理实践-传统和新技术加工-冷藏和冷冻-包装和储存-安全性和可追溯性-副产品利用-消费者对水产品的态度。该杂志还包括与食品化学、微生物学和工程有关的水产品的基础研究，如来自水生环境的所有植物群，包括海藻和直接用于人类消费或替代用途的未充分利用的物种。该杂志的特别功能包括由各自领域的专家撰写的客座社论和涵盖广泛主题的书评。
The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus)
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1604595
Purification and Identification of Antioxidant Peptides from Fermented Fish Sauce (Budu)
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2018.1559903
Factors Determining Consumer Preferences for Pangas and Tilapia Fish in Bangladesh: Consumers’ Perception and Consumption Habit Perspective
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1597004
Quality and Shelf Life Assessment of Puffer Fish (Lagocephalus guentheri) Fillets during Chilled Storage
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2018.1559905
Extraction and Physicochemical Characterization of Pepsin Soluble Collagens from Golden Pompano (Trachinotus blochii) Skin and Bone
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1652216
Amino Acid Composition, Volatile Compounds and Bioavailability of Biocalcium Powders from Salmon Frame as Affected by Pretreatment
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1639235
The Effects of Cold Plasma Application on Quality and Chemical Spoilage of Pacific White Shrimp (Litopenaeus vannamei) during Refrigerated Storage
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1627452
Effects of Drying Condition on Physico-chemical Properties of Foam-mat Dried Shrimp Powder
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1640817
Consumers’ Perceived Differences between Wild and Farmed Fish: A Survey Study in Turkey
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1572684
Functional and Antioxidant Properties of Gelatin Hydrolysates Prepared from Skin and Scale of Sole Fish
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1672845
Pomegranate (Punica granatum L.) Peel Extracts Inhibit Microbial Growth and Lipid Oxidation in Minced Shrimps Stored at 4°C
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2018.1561571
Kinetics of Total Volatile Basic Nitrogen and Trimethylamine Formation in Stored Rohu (Labeo rohita) Fish
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1604598
Optimized Extraction, Preliminary Characterization and Evaluation of the in Vitro Anticancer Activity of Phlorotannin-Rich Fraction from the Brown Seaweed, Cystoseira sedoides
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1662865
Structural and Rheological Characteristics of Alginate from Sargassum cristaefolium Extracted by Twin Screw Extruder
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1665603
The Effects of Fermentation Process with Acid and Lactic Acid Bacteria Strains on the Biogenic Amine Formation of Wet and Spray-Dried Fish Silages of Discards
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1578314
Virgibacillus halodenitrificans MSK-10P, a Potential Protease-producing Starter Culture for Fermented Shrimp Paste (kapi) Production
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1652874
Rapid Multiparameters Approach to Differentiate Fresh Skinless Sea Bass (Dicentrarchus labrax) Fillets from Frozen-Thawed Ones
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1572257
Effects of Edible Coatings Based on Ultrasound-treated Fish Proteins Hydrolysate in Quality Attributes of Chilled Bonito Fillets
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1681572
Functional Properties of Ethyl Acetate-methanol Extract of Commonly Edible Molluscs
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1638857
Drying Kinetics and Quality Characteristics of Indian Mackerel (Rastrelliger kanagurta) in Solar–Electrical Hybrid Dryer
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1604597
Elaboration of Surimi-Based Products from Lisa Blanca (Mugil curema) with Different Thermal Treatments: Heat Transfer Modeling to Determine Cooking Time and Thermophysical Properties
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2018.1563259
Characteristic and Functional Properties of Gelatin from the Bones of Alaska Pollock (Theragra chalcogramma) and Yellowfin Sole (Limanda aspera) with Papain-Aided Process
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1577933
Optimization of Antioxidant Peptides Production from the Mantle of Cuttlefish (Sepia pharaonis) Using RSM and Fractionation
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1594480
Nutritional and Sensory Quality of the Freshwater Prawn Macrobrachium rosenbergii and the Influence of Packaging Permeability on its Shelf Life
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2013.826769
Proximate Composition and Antioxidant Properties of Orange Mud Crab, Scylla olivacea
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1594482
Optimal Conditions for Long-distance Transportation of Live Black Rockfish (Sebastes schlegeli) and Changes in their Characteristics during Transport
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1638859
Inhibition of Melanosis, Microbial and Quality Changes of White Shrimp (Penaues vannameii) via Effect of Key Lime Juice and Vacuum Packaging at 2 ± 1ºC
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1595800
Can pH and Water-to-Protein Ratio be Good Instruments to Evaluate the Abusive Water Added in Seafood by Phosphate Addition?
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1580809
Recovery of Aliphatic Fatty Acids from Red Seaweed Champia parvula (C. Agardh) and Its Antifungal Action
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1663965
Contribution of Cathepsin L to Autolysis of Sea Cucumber Stichopus japonicus Intestines
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1568331
Bioactivity and Functionality of Gelatin Hydrolysates from the Skin of Oneknife Unicornfish (Naso thynnoides)
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1682094
Quality Evaluation of Grass Carp (Ctenopharyngodon idella) Protein Concentrate Supplemented Noodles
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1663570
Effect of Red Beet and Betaine Modulating Oxidation and Bioactivity of Rainbow Trout
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2018.1560381
Microbiological and Physicochemical Quality of Carp sausage Enriched With Propolis Natural Extract during Chilled Storage
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1665604
Structural Analysis and Activity Evaluation of High Fischer Ratio Oligopeptides from Minced Meat of Skipjack (Katsuwonus pelamis)
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1683927
Highlights: By-Product Utilization, a Review on Oxidation Process that Occur in Dried Seafood, Biogenic Amines and Water Fraud
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1608721
Measurement of Morphometric Dimensions and Mechanical Properties of Rohu Fish for Design of Processing Machines
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1569741
Production and Evaluation of Mexican-Style Chorizo Sausage Using Invasive Silver Carp (Hypophthalmichthys molitrix) Meat
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1604600
Ray Liver Oils Obtained by Different Methodologies: Characterization and Refining
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1605554
Functional Properties of White Shrimp (Litopenaeus vannamei) By-Products Protein Recovered by Isoelectric Solubilization/Precipitation
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1628151
Effects of Manipulation of Proteases on Myofibril Protein Degradation of Tilapia Muscle in vitro and in vivo
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1628153
Effects of Olive Leaf Powder on Mechanical Properties of Heat-Induced Surimi Gel
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2018.1559904
Quality and Sensory Characteristics of Volutharpa ampullacea perryi (False Abalone) Meat during the Boiling Cooking
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2018.1562502
Adding Additional Value to Your Products
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1585698
Nutritional Evaluation of Indian Ocean Swimming Crab, Charybdis smithii (Portunidae), an Unconventional Crab Resource from the Indian Coast
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1567638
Structural Changes, Volatile Compounds and Antioxidant Activities of Maillard Reaction Products Derived from Scallop (Patinopecten yessoensis) Female Gonad Hydrolysates
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1592270
Formation of Biogenic Amines and Associated Biochemical and Microbial Attributes of Whole Sutchi Catfish (Pangasianodon hypophthalmus) during Iced Storage
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1572683
Effects of Carboxymethylcellulose-Montmorillonite Films Containing Natural Preservative Compounds on Quality Properties of Rainbow Trout Fillets
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1674987
Antioxidant and Antibacterial Effects of Vitamins C and E Alone or a Combination on Microalgae (Nannochloropsis oculata) Paste Quality during Cold Storage
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1683108
Impacts of Hydrocolloids on Physical, Microbiological and Sensorial Qualities of Swai-Fish-Based Emulsions Subjected to High Pressure Processing
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1623962
