PulseExploreJournal ClubDebatesTrendingResearchersJournals
Instagram
HomeExploreJournal ClubTrending
Synapse
⌘+K
Synapse
April 18, 2026Foods0 citationsOpen Access

Emerging Technologies in Blue Foods: Production, Processing, and Omics Insights

Emerging Technologies in Blue Foods: Production, Processing, and Omics Perspectives

View Full Paper
Ask AI
Bookmark
Share

Authors

IKImad KhanCWCaimei WangJWJiangmin Wang

Discussion

Loading...

Member takes

Overview

This review highlights technologies enhancing blue food production and processing for sustainability.

Key Points

  • The review aims to explore emerging technologies in blue food systems, focusing on sustainability and nutrient enrichment.
  • Overview of innovative production and processing techniques for blue foods.
  • Assessment of cellular aquaculture and mariculture as sustainable alternatives.
  • Evaluation of advanced structuring technologies like 3D printing and extrusion.
  • Review of non-thermal preservation methods for ensuring food quality.
  • Integration of omics technologies to improve quality and traceability.
  • Blue foods show significant nutritional and environmental advantages over traditional proteins.
  • Cellular aquaculture and mariculture present viable production pathways.
  • Advanced technologies improve the texture and sensory attributes of blue food products.
  • Non-thermal preservation methods effectively enhance microbial safety.
  • Omics approaches offer insights for ensuring product quality and authenticity.

Cite This Study

Khan et al. (2026) studied this question.

synapsesocial.com/papers/69e321aa40886becb6540b6ehttps://doi.org/10.3390/foods15081390
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Susceptibility ofListeria monocytogenesto high pressure processing: A review2015 · 75 citations
  2. 2Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues2019 · 250 citations
  3. 3Effects of Cold Plasma on Food Quality: A Review2018 · 553 citations
  4. 4High pressure-induced denaturation of α-lactalbumin and β-lactoglobulin in bovine milk and whey: a possible mechanism2004 · 128 citations
  5. 5Towards achieving circularity and sustainability in feeds for farmed blue foods2022 · 173 citations