{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,15]],"date-time":"2026-06-15T15:54:47Z","timestamp":1781538887828,"version":"3.54.5"},"reference-count":333,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2021,12,15]],"date-time":"2021-12-15T00:00:00Z","timestamp":1639526400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Comp Rev Food Sci Food Safe"],"published-print":{"date-parts":[[2022,1]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>Recent years have shown a tremendous increase in consumer demands for healthy, natural, high\u2010quality convenience foods, especially within the fish and seafood sector. Traditional processing technologies such as drying or extensive heating can cause deterioration of nutrients and sensory quality uncompilable with these demands. This has led to development of many novel processing technologies, which include several mild technologies. The present review highlights the potential of mild thermal, and nonthermal physical, and chemical technologies, either used alone or in combination, to obtain safe seafood products with good shelf life and preference among consumers. Moreover, applications and limitations are discussed to provide a clear view of the potential for future development and applications. Some of the reviewed technologies, or combinations thereof, have shown great potential for non\u2010seafood products, yet data are missing for fish and seafood in general. The present paper visualizes these knowledge gaps and the potential for new technology developments in the seafood sector. Among identified gaps, the combination of mild heating (e.g., sous vide or microwave) with more novel technologies such as pulsed electric field, pulsed light, soluble gas stabilization, cold plasma, or Ohmic heat must be highlighted. However, before industrial applications are available, more research is needed.<\/jats:p>","DOI":"10.1111\/1541-4337.12876","type":"journal-article","created":{"date-parts":[[2021,12,16]],"date-time":"2021-12-16T02:06:05Z","timestamp":1639620365000},"page":"340-370","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":37,"title":["Mild processing of seafood\u2014A review"],"prefix":"10.1111","volume":"21","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6102-7915","authenticated-orcid":false,"given":"Nanna","family":"Abel","sequence":"first","affiliation":[{"name":"Department of Biotechnology and Food Science Norwegian University of Science and Technology  Trondheim Norway"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bj\u00f8rn Tore","family":"Rotabakk","sequence":"additional","affiliation":[{"name":"Nofima AS  Stavanger Norway"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6243-0880","authenticated-orcid":false,"given":"J\u00f8rgen","family":"Lerfall","sequence":"additional","affiliation":[{"name":"Department of Biotechnology and Food Science Norwegian University of Science and Technology  Trondheim Norway"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,12,15]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2018.11.025"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.14852"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2017.08.020"},{"key":"e_1_2_9_5_1","volume-title":"The role of aquatic foods in sustainable healthy diets","author":"Ahern M.","year":"2021"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2012.12.008"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2017.07.006"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2017.09.010"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2006.04.005"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.1080\/10498850.2010.493636"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.1108\/07363761011038293"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/S1466-8564(00)00007-2"},{"key":"e_1_2_9_13_1","doi-asserted-by":"crossref","unstructured":"Aouir A. Amiali M. Kirilova\u2010Gachovska T. Benchabane A. &Bitam A.(2015).The effect of pulsed electric field (PEF) and ultrasoud (US) technologies on the extraction of phycopiliproteins from Arthrospira platensis. Paper presented at the 2015 IEEE Canada International Humanitarian Technology Conference (IHTC2015).","DOI":"10.1109\/IHTC.2015.7238065"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.1002\/9781118346174.ch6"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-011-0690-8"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408399609527720"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-015-2539-2"},{"key":"e_1_2_9_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2008.03.075"},{"key":"e_1_2_9_19_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2017.1363712"},{"key":"e_1_2_9_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijgfs.2011.11.002"},{"key":"e_1_2_9_21_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2017.1401975"},{"key":"e_1_2_9_22_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-3-319-10677-9_10"},{"key":"e_1_2_9_23_1","doi-asserted-by":"publisher","DOI":"10.1128\/aem.56.12.3888-3889.1990"},{"key":"e_1_2_9_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2017.05.011"},{"key":"e_1_2_9_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2015.05.011"},{"key":"e_1_2_9_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijrefrig.2009.07.001"},{"key":"e_1_2_9_27_1","doi-asserted-by":"publisher","DOI":"10.1002\/(SICI)1097-0010(20000501)80:6<637::AID-JSFA603>3.0.CO;2-1"},{"key":"e_1_2_9_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2003.12.004"},{"key":"e_1_2_9_29_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2005.01030.x"},{"key":"e_1_2_9_30_1","doi-asserted-by":"publisher","DOI":"10.1080\/10498850.2012.720004"},{"key":"e_1_2_9_31_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2008.00850.x"},{"key":"e_1_2_9_32_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2018.01.047"},{"key":"e_1_2_9_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2017.12.005"},{"key":"e_1_2_9_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.profoo.2016.02.077"},{"key":"e_1_2_9_35_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2013.862202"},{"key":"e_1_2_9_36_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.12286"},{"key":"e_1_2_9_37_1","doi-asserted-by":"publisher","DOI":"10.1002\/9781118346174"},{"key":"e_1_2_9_38_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2011.12.024"},{"issue":"3","key":"e_1_2_9_39_1","first-page":"78","article-title":"The coming wave of microwave \u2010 sterilization and pasteurization","volume":"66","author":"Brody A. L.","year":"2012","journal-title":"Food Technology Magazine"},{"key":"e_1_2_9_40_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2009.07.013"},{"key":"e_1_2_9_41_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0963-9969(01)00069-2"},{"key":"e_1_2_9_42_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.appet.2014.10.008"},{"key":"e_1_2_9_43_1","doi-asserted-by":"publisher","DOI":"10.1108\/BFJ-10-2013-0283"},{"key":"e_1_2_9_44_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.aquaculture.2020.735381"},{"key":"e_1_2_9_45_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2013.02.033"},{"key":"e_1_2_9_46_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2013.08.025"},{"key":"e_1_2_9_47_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2005.tb11518.x"},{"key":"e_1_2_9_48_1","doi-asserted-by":"publisher","DOI":"10.1088\/0963-0252\/20\/2\/025008"},{"key":"e_1_2_9_49_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2009.11.008"},{"key":"e_1_2_9_50_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.13261"},{"key":"e_1_2_9_51_1","first-page":"323","article-title":"Effect of corona discharge plasma on microbial decontamination of dried squid shreds including physico\u2010chemical and sensory evaluation","volume":"75","author":"Choi S.","year":"2017","journal-title":"Food Science and Technology"},{"key":"e_1_2_9_52_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2011.02413.x"},{"key":"e_1_2_9_53_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.procbio.2019.08.012"},{"key":"e_1_2_9_54_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2016.07.037"},{"key":"e_1_2_9_55_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.2740670202"},{"key":"e_1_2_9_56_1","doi-asserted-by":"publisher","DOI":"10.1016\/0924-2244(94)90211-9"},{"key":"e_1_2_9_57_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2018.10.002"},{"key":"e_1_2_9_58_1","first-page":"19","article-title":"The effect of carbon dioxide on bacterial growth with special reference to the preservation of fish. Part II","volume":"52","author":"Coyne F. P.","year":"1933","journal-title":"Journal of the Society of Chemical Industry"},{"key":"e_1_2_9_59_1","doi-asserted-by":"publisher","DOI":"10.1016\/0956-7135(95)91453-R"},{"key":"e_1_2_9_60_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-70.10.2290"},{"key":"e_1_2_9_61_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.14136"},{"key":"e_1_2_9_62_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2021.102706"},{"key":"e_1_2_9_63_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2021.e05947"},{"key":"e_1_2_9_64_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2004.01.002"},{"key":"e_1_2_9_65_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-48.6.532"},{"key":"e_1_2_9_66_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-4757-6252-5_9"},{"key":"e_1_2_9_67_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2017.04.014"},{"key":"e_1_2_9_68_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2019.102186"},{"key":"e_1_2_9_69_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-816184-5.00007-0"},{"key":"e_1_2_9_70_1","doi-asserted-by":"publisher","DOI":"10.1080\/10498850.2017.1402840"},{"key":"e_1_2_9_71_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jclepro.2017.12.276"},{"key":"e_1_2_9_72_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(98)00101-9"},{"key":"e_1_2_9_73_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(98)00052-X"},{"key":"e_1_2_9_74_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods5030048"},{"key":"e_1_2_9_75_1","doi-asserted-by":"publisher","DOI":"10.1177\/1082013210368744"},{"key":"e_1_2_9_76_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2009.01317.x"},{"key":"e_1_2_9_77_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2007.05.020"},{"key":"e_1_2_9_78_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2007.05.051"},{"issue":"3","key":"e_1_2_9_79_1","first-page":"1","article-title":"Effects of dry ice and superchilling on quality and shelf life of Arctic charr (Salvelinus alpinus) fillets","volume":"3","author":"Duy Bao H. N.","year":"2007","journal-title":"International Journal of Food Engineering"},{"key":"e_1_2_9_80_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2020.102427"},{"key":"e_1_2_9_81_1","doi-asserted-by":"publisher","DOI":"10.3390\/app11020833"},{"key":"e_1_2_9_82_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2018.10.062"},{"key":"e_1_2_9_83_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2010.01.001"},{"key":"e_1_2_9_84_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2010.12.004"},{"key":"e_1_2_9_85_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2008.12.018"},{"key":"e_1_2_9_86_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2021.09.015"},{"key":"e_1_2_9_87_1","doi-asserted-by":"publisher","DOI":"10.1063\/1.3039808"},{"key":"e_1_2_9_88_1","volume-title":"The EU fish market","author":"EUMOFA","year":"2019"},{"key":"e_1_2_9_89_1","doi-asserted-by":"publisher","DOI":"10.12688\/f1000research.18095.6"},{"key":"e_1_2_9_90_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2000.tb00618.x"},{"key":"e_1_2_9_91_1","doi-asserted-by":"publisher","DOI":"10.1016\/0924-2244(90)90004-I"},{"key":"e_1_2_9_92_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12393-020-09241-0"},{"key":"e_1_2_9_93_1","doi-asserted-by":"publisher","DOI":"10.1109\/TPS.2010.2042078"},{"key":"e_1_2_9_94_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2008.12.010"},{"key":"e_1_2_9_95_1","doi-asserted-by":"publisher","DOI":"10.1080\/87559129.2015.1094816"},{"key":"e_1_2_9_96_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox9020090"},{"key":"e_1_2_9_97_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2006.10.040"},{"key":"e_1_2_9_98_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0950-3293(02)00030-7"},{"key":"e_1_2_9_99_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-50.4.330"},{"key":"e_1_2_9_100_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2012.07.018"},{"key":"e_1_2_9_101_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-70.12.2749"},{"key":"e_1_2_9_102_1","doi-asserted-by":"publisher","DOI":"10.1016\/0309-1740(88)90027-7"},{"key":"e_1_2_9_103_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4573.1998.tb00742.x"},{"key":"e_1_2_9_104_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2006.07.014"},{"key":"e_1_2_9_105_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2672.2005.02641.x"},{"key":"e_1_2_9_106_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2007.03.010"},{"key":"e_1_2_9_107_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2019.04.047"},{"key":"e_1_2_9_108_1","first-page":"263","volume-title":"Innovative technologies in seafood processing","author":"Gonzalea\u2010Fandos E.","year":"2020"},{"key":"e_1_2_9_109_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0740-0020(03)00053-4"},{"key":"e_1_2_9_110_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2009.06.042"},{"key":"e_1_2_9_111_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2004.09.040"},{"key":"e_1_2_9_112_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0007114520003773"},{"key":"e_1_2_9_113_1","doi-asserted-by":"publisher","DOI":"10.1016\/0168-1605(96)01134-8"},{"key":"e_1_2_9_114_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2009.08.015"},{"key":"e_1_2_9_115_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0924-2244(01)00068-1"},{"key":"e_1_2_9_116_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2672.2008.03731.x"},{"key":"e_1_2_9_117_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf9908998"},{"key":"e_1_2_9_118_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X.JFP-19-132"},{"key":"e_1_2_9_119_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.14316"},{"key":"e_1_2_9_120_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2014.09.037"},{"key":"e_1_2_9_121_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fpsl.2016.05.005"},{"key":"e_1_2_9_122_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.3599"},{"key":"e_1_2_9_123_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2007.00561.x"},{"key":"e_1_2_9_124_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2009.01233.x"},{"key":"e_1_2_9_125_1","doi-asserted-by":"publisher","DOI":"10.1006\/fstl.2001.0794"},{"key":"e_1_2_9_126_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2002.tb10652.x"},{"key":"e_1_2_9_127_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2014.05.032"},{"key":"e_1_2_9_128_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2013.826174"},{"key":"e_1_2_9_129_1","doi-asserted-by":"publisher","DOI":"10.1016\/S1466-8564(00)00013-8"},{"key":"e_1_2_9_130_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2018.10.026"},{"key":"e_1_2_9_131_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.12378"},{"key":"e_1_2_9_132_1","first-page":"15","article-title":"The effect of pressure in the preservation of milk","volume":"58","author":"Hite B. H.","year":"1899","journal-title":"West Virginia Agricultural Experimental Station Bulletin"},{"key":"e_1_2_9_133_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2018.10.007"},{"key":"e_1_2_9_134_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1993.tb04314.x"},{"key":"e_1_2_9_135_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2015.07.144"},{"key":"e_1_2_9_136_1","doi-asserted-by":"publisher","DOI":"10.1177\/108201320000600307"},{"key":"e_1_2_9_137_1","unstructured":"Huss H. H. Ababouch L. H. &Gram L.(2003)Assessment and management of seafood safety and quality. FAO Fisheries Technical Paper no. 444."},{"key":"e_1_2_9_138_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541-4337.12092"},{"key":"e_1_2_9_139_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2015.06.007"},{"key":"e_1_2_9_140_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2020.102482"},{"key":"e_1_2_9_141_1","unstructured":"Johnston D. E. Farmer L. Dynes C. &Rutherford J.(2003).High pressure processing of mussels oysters and prawns. Paper presented at the Pressure to Succeed \u2010 An Insight into High Pressure Food Processing Ireland."},{"key":"e_1_2_9_142_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2011.06.001"},{"key":"e_1_2_9_143_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2015.03.005"},{"key":"e_1_2_9_144_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2015.03.034"},{"key":"e_1_2_9_145_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2017.09.014"},{"key":"e_1_2_9_146_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.9336"},{"key":"e_1_2_9_147_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0048-9697(00)00863-9"},{"key":"e_1_2_9_148_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-3-642-67572-0_1"},{"key":"e_1_2_9_149_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-384731-7.00105-7"},{"key":"e_1_2_9_150_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2005.06.008"},{"key":"e_1_2_9_151_1","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.66.8.3528-3534.2000"},{"key":"e_1_2_9_152_1","doi-asserted-by":"publisher","DOI":"10.1111\/jam.13389"},{"key":"e_1_2_9_153_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2017.12.011"},{"key":"e_1_2_9_154_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2018.1510827"},{"key":"e_1_2_9_155_1","doi-asserted-by":"publisher","DOI":"10.30954\/0974-1712.08.2018.10"},{"key":"e_1_2_9_156_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-015-1979-9"},{"key":"e_1_2_9_157_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2011.06.004"},{"key":"e_1_2_9_158_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2005.12.003"},{"key":"e_1_2_9_159_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2016.06.014"},{"key":"e_1_2_9_160_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2009.01200.x"},{"key":"e_1_2_9_161_1","doi-asserted-by":"publisher","DOI":"10.1108\/BFJ-08-2018-0513"},{"key":"e_1_2_9_162_1","doi-asserted-by":"publisher","DOI":"10.1177\/1082013215586293"},{"key":"e_1_2_9_163_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2009.01.037"},{"key":"e_1_2_9_164_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0924-2244(00)88941-4"},{"key":"e_1_2_9_165_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2011.02723.x"},{"key":"e_1_2_9_166_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.14384"},{"key":"e_1_2_9_167_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(97)00126-8"},{"key":"e_1_2_9_168_1","doi-asserted-by":"publisher","DOI":"10.1046\/j.1365-2672.2001.01283.x"},{"key":"e_1_2_9_169_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2006.01.004"},{"key":"e_1_2_9_170_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2016.12.021"},{"key":"e_1_2_9_171_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2018.07.026"},{"key":"e_1_2_9_172_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf4019933"},{"key":"e_1_2_9_173_1","doi-asserted-by":"publisher","DOI":"10.1046\/j.1365-2621.2003.00724.x"},{"key":"e_1_2_9_174_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2013.02.034"},{"key":"e_1_2_9_175_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2016.11.002"},{"key":"e_1_2_9_176_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2018.09.007"},{"key":"e_1_2_9_177_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-65.12.1924"},{"key":"e_1_2_9_178_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-63.10.1381"},{"key":"e_1_2_9_179_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-63.2.196"},{"key":"e_1_2_9_180_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2015.02.025"},{"key":"e_1_2_9_181_1","doi-asserted-by":"publisher","DOI":"10.1046\/j.1472-765X.1998.00399.x"},{"key":"e_1_2_9_182_1","first-page":"358","article-title":"Sustainable dimensions of seafood consumer purchasing behaviour: A review: Acces La Success","volume":"20","author":"Maesano G.","year":"2019","journal-title":"Calitatea"},{"key":"e_1_2_9_183_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2008.04.005"},{"key":"e_1_2_9_184_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2020.01.015"},{"key":"e_1_2_9_185_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2010.12.011"},{"key":"e_1_2_9_186_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2672.2005.02561.x"},{"key":"e_1_2_9_187_1","doi-asserted-by":"publisher","DOI":"10.3390\/app10103606"},{"key":"e_1_2_9_188_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2017.02.003"},{"key":"e_1_2_9_189_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(02)00538-X"},{"key":"e_1_2_9_190_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-4939-3234-4_1"},{"key":"e_1_2_9_191_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2005.09.071"},{"key":"e_1_2_9_192_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2012.02945.x"},{"key":"e_1_2_9_193_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.1108"},{"key":"e_1_2_9_194_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-70.1.70"},{"key":"e_1_2_9_195_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2012.11.105"},{"key":"e_1_2_9_196_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2008.01737.x"},{"key":"e_1_2_9_197_1","doi-asserted-by":"publisher","DOI":"10.1080\/10498850802369187"},{"key":"e_1_2_9_198_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2011.07.003"},{"key":"e_1_2_9_199_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu12092650"},{"key":"e_1_2_9_200_1","doi-asserted-by":"publisher","DOI":"10.1049\/PBPO004E"},{"key":"e_1_2_9_201_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-71.11.2198"},{"key":"e_1_2_9_202_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-015-1652-3"},{"key":"e_1_2_9_203_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fpsl.2018.01.011"},{"key":"e_1_2_9_204_1","doi-asserted-by":"publisher","DOI":"10.1002\/9781118864463.ch34"},{"key":"e_1_2_9_205_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12393-011-9041-9"},{"key":"e_1_2_9_206_1","doi-asserted-by":"publisher","DOI":"10.1080\/10498850.2016.1236869"},{"key":"e_1_2_9_207_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4557.2011.00430.x"},{"key":"e_1_2_9_208_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2014.07.002"},{"key":"e_1_2_9_209_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X.JFP-12-368"},{"key":"e_1_2_9_210_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.9"},{"key":"e_1_2_9_211_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.13685"},{"key":"e_1_2_9_212_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598-018-27861-9"},{"key":"e_1_2_9_213_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598-020-61293-8"},{"key":"e_1_2_9_214_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.9685"},{"key":"e_1_2_9_215_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-70.2.399"},{"key":"e_1_2_9_216_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X.JFP-16-300"},{"key":"e_1_2_9_217_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2005.tb09967.x"},{"key":"e_1_2_9_218_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2005.04.001"},{"key":"e_1_2_9_219_1","doi-asserted-by":"publisher","DOI":"10.1016\/0963-9969(93)90067-S"},{"key":"e_1_2_9_220_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-4614-1587-9_14"},{"key":"e_1_2_9_221_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2018.06.004"},{"key":"e_1_2_9_222_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-018-3521-3"},{"key":"e_1_2_9_223_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(97)00111-6"},{"key":"e_1_2_9_224_1","doi-asserted-by":"publisher","DOI":"10.3177\/jnsv.57.432"},{"key":"e_1_2_9_225_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2011.12.025"},{"key":"e_1_2_9_226_1","doi-asserted-by":"publisher","DOI":"10.3136\/fstr.6.204"},{"key":"e_1_2_9_227_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541-4337.12354"},{"key":"e_1_2_9_228_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2020.108612"},{"key":"e_1_2_9_229_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2672.2006.03216.x"},{"key":"e_1_2_9_230_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-008-0147-x"},{"key":"e_1_2_9_231_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-08-100528-6.00005-X"},{"key":"e_1_2_9_232_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2005.01071.x"},{"key":"e_1_2_9_233_1","doi-asserted-by":"publisher","DOI":"10.1201\/9780429327551"},{"key":"e_1_2_9_234_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(03)00334-9"},{"key":"e_1_2_9_235_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2013.03.005"},{"key":"e_1_2_9_236_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.12730"},{"key":"e_1_2_9_237_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2014.08.006"},{"key":"e_1_2_9_238_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jhin.2014.08.009"},{"key":"e_1_2_9_239_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-378612-8.00262-6"},{"key":"e_1_2_9_240_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2016.01.022"},{"key":"e_1_2_9_241_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2018.10.001"},{"key":"e_1_2_9_242_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-71.8.1619"},{"key":"e_1_2_9_243_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2020.02.013"},{"key":"e_1_2_9_244_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2017.05.040"},{"key":"e_1_2_9_245_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-59.3.253"},{"key":"e_1_2_9_246_1","doi-asserted-by":"publisher","DOI":"10.2105\/AJPH.17.3.221"},{"key":"e_1_2_9_247_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2010.02341.x"},{"key":"e_1_2_9_248_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2013.01.015"},{"key":"e_1_2_9_249_1","doi-asserted-by":"publisher","DOI":"10.1080\/10498850.2017.1347592"},{"key":"e_1_2_9_250_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2020.00023"},{"key":"e_1_2_9_251_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.15511"},{"key":"e_1_2_9_252_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2009.06.006"},{"key":"e_1_2_9_253_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4557.1999.tb00180.x"},{"key":"e_1_2_9_254_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408690390826527"},{"key":"e_1_2_9_255_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4565.1999.tb00252.x"},{"key":"e_1_2_9_256_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0006-3495(68)86490-2"},{"key":"e_1_2_9_257_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2011.02066.x"},{"key":"e_1_2_9_258_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(02)00178-2"},{"key":"e_1_2_9_259_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0166-0934(03)00098-3"},{"key":"e_1_2_9_260_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2014.11.006"},{"key":"e_1_2_9_261_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.13422"},{"key":"e_1_2_9_262_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2015.09.004"},{"key":"e_1_2_9_263_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2017.11.001"},{"key":"e_1_2_9_264_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11802-017-3087-0"},{"key":"e_1_2_9_265_1","doi-asserted-by":"publisher","DOI":"10.1201\/9781315120461-2"},{"key":"e_1_2_9_266_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-011-0517-7"},{"key":"e_1_2_9_267_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2006.tb08915.x"},{"key":"e_1_2_9_268_1","doi-asserted-by":"publisher","DOI":"10.1177\/1082013208092051"},{"key":"e_1_2_9_269_1","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.65.3.1312-1315.1999"},{"key":"e_1_2_9_270_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2007.03.011"},{"key":"e_1_2_9_271_1","doi-asserted-by":"publisher","DOI":"10.1016\/0168-1605(91)90097-9"},{"key":"e_1_2_9_272_1","doi-asserted-by":"publisher","DOI":"10.20546\/ijcmas.2019.811.284"},{"key":"e_1_2_9_273_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-011-0639-y"},{"key":"e_1_2_9_274_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jclepro.2016.10.154"},{"key":"e_1_2_9_275_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2015.04.003"},{"key":"e_1_2_9_276_1","doi-asserted-by":"publisher","DOI":"10.1111\/jam.12468"},{"key":"e_1_2_9_277_1","doi-asserted-by":"publisher","DOI":"10.1177\/1082013208098813"},{"key":"e_1_2_9_278_1","doi-asserted-by":"publisher","DOI":"10.1016\/0924-2244(96)10027-3"},{"key":"e_1_2_9_279_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2009.02047.x"},{"key":"e_1_2_9_280_1","volume-title":"Handbook of food science, technology and engineering","author":"Sharma G.","year":"2010"},{"key":"e_1_2_9_281_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2003.tb09665.x"},{"key":"e_1_2_9_282_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2012.02817.x"},{"key":"e_1_2_9_283_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.14292"},{"key":"e_1_2_9_284_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2020.110087"},{"key":"e_1_2_9_285_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2016.06.016"},{"key":"e_1_2_9_286_1","unstructured":"Sivertsvik M.(2000).Use of soluble gas stabilisation to extend shelf\u2010life of salmon. Paper presented at the 29th WEFTA\u2010Meeting Greece."},{"key":"e_1_2_9_287_1","doi-asserted-by":"publisher","DOI":"10.1533\/9781855737020.3.384"},{"key":"e_1_2_9_288_1","doi-asserted-by":"publisher","DOI":"10.1177\/1082013206070171"},{"key":"e_1_2_9_289_1","doi-asserted-by":"publisher","DOI":"10.1046\/j.1365-2621.2002.00548.x"},{"key":"e_1_2_9_290_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0260-8774(03)00167-5"},{"key":"e_1_2_9_291_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2003.tb09668.x"},{"key":"e_1_2_9_292_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0924-2244(98)00030-2"},{"key":"e_1_2_9_293_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-46.2.142"},{"key":"e_1_2_9_294_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408399009527530"},{"key":"e_1_2_9_295_1","unstructured":"Stringer S. C. Fernandes M. A. &Metris A.(2012).Safety of sous\u2010vide foods: Feasibility of extending combase to describe the growth\/survival\/death response of bacterial foodborne pathogens between 40\u00b0C and 60\u00b0C. Final report on FSA project FS102028."},{"key":"e_1_2_9_296_1","doi-asserted-by":"publisher","DOI":"10.1080\/10498850.2016.1252822"},{"key":"e_1_2_9_297_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2019.103405"},{"key":"e_1_2_9_298_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF01192901"},{"key":"e_1_2_9_299_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2013.12.005"},{"key":"e_1_2_9_300_1","doi-asserted-by":"publisher","DOI":"10.1046\/j.1365-2672.2000.00917.x"},{"key":"e_1_2_9_301_1","doi-asserted-by":"publisher","DOI":"10.1016\/S1359-835X(99)00020-2"},{"key":"e_1_2_9_302_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X.JFP-17-343"},{"key":"e_1_2_9_303_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2013.12.022"},{"key":"e_1_2_9_304_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541-4337.12052"},{"key":"e_1_2_9_305_1","doi-asserted-by":"publisher","DOI":"10.1016\/0963-9969(96)00003-8"},{"key":"e_1_2_9_306_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0963-9969(99)00049-6"},{"key":"e_1_2_9_307_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12393-014-9084-9"},{"key":"e_1_2_9_308_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00253-011-3661-0"},{"key":"e_1_2_9_309_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.aaf.2020.02.001"},{"key":"e_1_2_9_310_1","doi-asserted-by":"publisher","DOI":"10.3390\/app9235019"},{"key":"e_1_2_9_311_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.14009"},{"key":"e_1_2_9_312_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.14045"},{"key":"e_1_2_9_313_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2020.107155"},{"key":"e_1_2_9_314_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2018.06.016"},{"key":"e_1_2_9_315_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2007.03.041"},{"key":"e_1_2_9_316_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.2786"},{"key":"e_1_2_9_317_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2008.05.001"},{"key":"e_1_2_9_318_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2007.00590.x"},{"key":"e_1_2_9_319_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X.JFP-12-568"},{"key":"e_1_2_9_320_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2013.07.005"},{"key":"e_1_2_9_321_1","doi-asserted-by":"publisher","DOI":"10.1016\/S2095-3119(14)60841-8"},{"key":"e_1_2_9_322_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2016.11.013"},{"key":"e_1_2_9_323_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.15072"},{"key":"e_1_2_9_324_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2007.00560.x"},{"key":"e_1_2_9_325_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-813276-0.00013-4"},{"key":"e_1_2_9_326_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541-4337.12322"},{"key":"e_1_2_9_327_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-015-2061-3"},{"key":"e_1_2_9_328_1","doi-asserted-by":"publisher","DOI":"10.1080\/10498850.2018.1534916"},{"key":"e_1_2_9_329_1","doi-asserted-by":"publisher","DOI":"10.1080\/08974438.2017.1413611"},{"key":"e_1_2_9_330_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2014.11.016"},{"key":"e_1_2_9_331_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.8b00498"},{"key":"e_1_2_9_332_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.12962"},{"key":"e_1_2_9_333_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2005.tb11493.x"},{"key":"e_1_2_9_334_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfs.12214"}],"container-title":["Comprehensive Reviews in Food Science and Food Safety"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1541-4337.12876","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/1541-4337.12876","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1541-4337.12876","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,31]],"date-time":"2025-10-31T01:56:01Z","timestamp":1761875761000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1541-4337.12876"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,12,15]]},"references-count":333,"journal-issue":{"issue":"1","published-print":{"date-parts":[[2022,1]]}},"alternative-id":["10.1111\/1541-4337.12876"],"URL":"https:\/\/doi.org\/10.1111\/1541-4337.12876","archive":["Portico"],"relation":{},"ISSN":["1541-4337","1541-4337"],"issn-type":[{"value":"1541-4337","type":"print"},{"value":"1541-4337","type":"electronic"}],"subject":[],"published":{"date-parts":[[2021,12,15]]},"assertion":[{"value":"2021-06-15","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2021-10-27","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2021-12-15","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}