Aquatic animals are viewed as a good source of healthy lipids. Although drying is an
effective method for the preservation of aquatic animal products (AAPs), the whole process …

Sterilization is defined as any process that effectively kills or eliminates almost all
microorganisms like fungi, bacteria, viruses, spore forms. There are many different …

To study quality changes in cold chain circulation, kinetic models were developed to predict
the freshness changes of grass carp at different temperatures during storage. Sensory …

Lately, radiation technology is widely used to produce changes in the product characteristics
leading to the development of new products. Gamma irradiation is capable of hydrolyzing …

The effects of e-beam irradiation on changes in amino acids, fatty acids, and volatiles in
smoked duck meat were investigated during refrigerated storage (0, 20, and 40 days) at 4° …

The effect of E-beam irradiation on cooked and dry cured Iberian ham, minced meat,
smoked salmon and soft cheese, which have different chemical compositions with respect to …

Irradiation applications have been widely distributed in the food industry in the form of
inhibition of sprout and rooting, senescence delay, and eliminating microbial growth. Shelf …

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 …

Poultry products are an essential animal source of protein for humans. Many factors could
destroy the balance of the poultry production chain and cause an overstock of products …

To study quality changes in cold chain circulation, kinetic models were developed to predict
the freshness of crucian carp at different temperatures during storage. Electrical conductivity …