Bananas are one of the most common energy yielding fruits, and also a nutritional source for
human health. In this study, low-temperature vacuum drying was applied to preserve …

Thermal treatment of fat/oil like frying and heating leads to various degradation reactions
during the process depending upon product and process parameters. The concentration of …

Meat floss (MF) is one of the popular ready-to-eat meat products among the elites of
northern Nigeria, which is fast extending to some other parts of the country because of its …

La reutilización de los aceites vegetales en la elaboración de alimentos trae efectos nocivos
para la salud y por otro lado se necesita de un complejo tratamiento para poder …

Meat floss is a shredded meat product that is light, easy to pack and nutrient retaining which
is produced traditionally from beef, in this study it was produced from rabbit meat to optimize …

Oxidation and microbial degradation are the limiting factors in the quality and acceptability of
meat products. The deleterious effect of synthetic additives has increased the demand for …

The objective of this study was to investigate quality and safety of deep-fried oils collected
from two types of locally restaurants; fast food and family style at four times. The results …

The shelf life of processed food products is dependent on the interplay of several factors
which include packaging and ingredients used in producing such foods among others. In …

 Abstract—Fried products are widely preferred by consumer for appealing crust formation,
colour, texture and flavour, but the product is less healthy due to high oil uptake as well as …

The Increased peroxide value more than the recommended cause several health problems
such as liver, cancers and cardiovascular diseases. This study was designed to estimate the …