Drying of fish to improve storage capabilities, often under hyperosmotic conditions, is a
widespread and longstanding practice in many cultures throughout the world. Several drying …

Dried fish, a culinary staple with a rich history across diverse cultures, provides sustenance
and flavour that transcends its humble origins. Beyond its economic importance, dried fish …

Fish and shrimp-based value-added products of Bangladesh have great potential in the food
markets. A panel test was conducted on ready-to-eat shrimp and fish products, called the …

Dried fish, a centuries-old food preservation method, holds a unique place in the culinary
and cultural landscapes of many regions worldwide. The practice of drying fish involves …

Fishes are very rich source of animal proteins. The soft tissues of fish and aquatic
environment are extremely susceptible to microbial contamination. In this research a total of …

Drying of fish to improve storage capabilities, often under hyperosmotic conditions, is a
widespread and longstanding practice in many cultures throughout the world. Several drying …

The potential of L-asparaginase to inhibit acrylamide formation (a carcinogenic compound
from fried starchy foods) and the growth of cancer cells have attracted scientific attention in …