{"id":10,"date":"2017-06-22T16:20:04","date_gmt":"2017-06-22T20:20:04","guid":{"rendered":"https:\/\/umaine.edu\/seafoodlab\/?page_id=10"},"modified":"2024-01-09T14:02:40","modified_gmt":"2024-01-09T19:02:40","slug":"home","status":"publish","type":"page","link":"https:\/\/umaine.edu\/seafoodlab\/","title":{"rendered":"Home"},"content":{"rendered":"<p style=\"text-align: center\">The overall goal of the seafood lab research program is to apply food science principles to improve the economic and environmental sustainability of the seafood sector. Fundamentally, it is about reducing waste, optimizing the use of valuable aquatic resources, and developing high quality &amp; healthful seafood products. Current research projects include: 1) isolating functional products and\/or bioactive compounds from the invasive green crab and from crustacean processing waste, 2) assessing the potential for minimal processing methods (sous vide &amp; high pressure processing) to produce refrigeration-stable, safe, high quality seafood, and 3) developing value-added food products from farm-raised seaweed.<\/p>\n<p style=\"text-align: center\"><img loading=\"lazy\" decoding=\"async\" class=\"size-thumbnail wp-image-156 alignleft\" src=\"https:\/\/umaine.edu\/seafoodlab\/wp-content\/uploads\/sites\/258\/2017\/09\/Lobster-Tails-with-Garlic-Lemon-Butter-3-600x900-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"size-thumbnail wp-image-157 alignleft\" src=\"https:\/\/umaine.edu\/seafoodlab\/wp-content\/uploads\/sites\/258\/2017\/09\/20150727-how-to-sear-scallop-recipe-01-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" \/><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The overall goal of the seafood lab research program is to apply food science principles to improve the economic and environmental sustainability of the seafood sector. Fundamentally, it is about reducing waste, optimizing the use of valuable aquatic resources, and developing high quality &amp; healthful seafood products. Current research projects include: 1) isolating functional products [&hellip;]<\/p>\n","protected":false},"author":1546,"featured_media":0,"parent":0,"menu_order":1,"comment_status":"open","ping_status":"closed","template":"","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-10","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Home - The Seafood Lab - 91爆料<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/umaine.edu\/seafoodlab\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Home - The Seafood Lab - 91爆料\" \/>\n<meta property=\"og:description\" content=\"The overall goal of the seafood lab research program is to apply food science principles to improve the economic and environmental sustainability of the seafood sector. Fundamentally, it is about reducing waste, optimizing the use of valuable aquatic resources, and developing high quality &amp; healthful seafood products. 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