The impacts of freeze drying (FD), hot-air drying (AD), and heat pump drying (HPD) on
myosin structure, amino acid composition, protein digestibility and volatile compounds of …

Background Existing scholarly works have paid little or no attention to the problems small-
scale fisheries encounter within the context of food and nutritional security. Therefore, this …

Highlights•Crayfish are rich sources of macro-and micro-nutrients.•They have enough sulfur–
amino acids to supplement deficient PBFs.•Astaxanthin content can improve nutritional …

This study aimed to evaluate different methods to produce flour from tilapia carcasses
(cooked, cooked/aromatized, and flavored), and the use of different concentrations of …

The economic viability of tilapia cage culture in Lake Victoria was assessed using a
profitability analysis model as the main decision support tool. One and five cages of 8 m3 …

The aim of this study was to determine the proximal composition and the fatty acid profile of
fresh and smoked fillets of Pangasius hypophthalmus. After brining (4%/270 min), the salted …

Polycyclic aromatic hydrocarbons (PAHs) are widespread environmental contaminants
representing an important group of carcinogens that have been detected in smoked fish …

Post-harvest fish losses (PHFLs) occur in fisheries worldwide leading to global losses
estimated at 10-12 million tons/year. Lack of information on PHFLs makes it difficult to …

Traditional techniques of smoking and sun drying were investigated to understand their
effects on nutritional qualities of Southern pink shrimp against present human dietary needs …

Aim: An experiment was conducted to evaluate the nutritional, physicochemical,
microbiological, and sensory attributes of pork sausages treated with conventional smoking …