Thermal processing is an inevitable part of the processing and preparation of meat and meat
products for human consumption. However, thermal processing techniques, both …

This study was designed to investigate the influence of boiling, baking, and frying on protein
modification and in vitro digestibility of hairtail fillets. The boiled fillets among the three …

Abstrak Keong Matah Merah merupakan makanan yang biasa disajikan di hotel-hotel
dengan harga mahal di negera China dan Taiwan karena dipercaya mengandung stimulan …

This study was aimed to investigate functional biscuit formulation based on snakehead fish
flour. Research design used was complete randomized design. First step of the study was to …

In Nigeria and West Africa generally, about 80% of the fish is consumed smoked and the
remaining as fresh, salted, sundried or fried [FAO, 2008]. Ward [2003] estimated the quantity …

In this study, we aimed to determine the basic food components, fatty acids and amino acids,
and variations in these components with months in goldband goatfish (Upeneus …

The effect of commercial processing methods on the nutritional value of ready‐to‐eat (RTE)
sea cucumber Apostichopus japonicas was examined in this study. RTE sea cucumber …

The aim of this study was to investigate the impact of microwave non-thermal effects on
thermal sensitive amino acids in rainbow trout (Oncorhynchus mykiss) fillets. To distinguish …

The effects of pan‐frying temperatures (160 and 200° C) and time (2, 4, 6, and 8 min) on fatty
acid oxidation and volatile substances of grass carp fillets were investigated. Compared with …

The effects of boiling, frying, and roasting methods on nutrients and properties some of
marine fishes were studies. AOAC official methods were used for the analyses of the …