Sous-vide is a technique of cooking foods in vacuum bags under strictly controlled
temperature, offering improved taste, texture and nutritional values along with extended …

Potentially toxic elements (PTEs) as non-degradable elements (especially carcinogenic
types for humans such as lead (Pb), cadmium (Cd), mercury (Hg), and arsenic (As)) are …

The shortage of fresh water is a major problem throughout the world, but the situation is
worst in the arid and semiarid regions. Therefore, reuse of nonconventional water resources …

The contamination of water resource and food chain by persistent organic pollutants (POPs)
constitutes a major environmental and human health concern worldwide. The aim of this …

Background Consumer dietary awareness drives a need for minimally processed foods with
quality sensory and nutritional attributes and extended shelf life. Sous vide cooking …

Bangladesh, situated in Bengal delta, is one of the worst affected countries by arsenic
contamination in groundwater. Most of the people in the country are dependent on …

This study aimed at the assessment of the impact of various culinary processes on the fate of
chromium (Cr) species (Cr (III) and Cr (VI)) in infant formula milk, semi-skimmed milk and …

Arsenic (As) is absorbed and accumulated during the growth of crops, resulting in elevated
As concentrations in agricultural products, and threatening human health. Considering As …

The concentration of the heavy metals (Cu, Pb, Cd, Hg, As and Zn) in fruits and vegetables
from selected markets in Anambra State were determined using Atomic Absorption …

Nigeria is experiencing continuous economic and industrial transformations, typical of many
developing nations. In addition to its well-established oil industry, which is infamous for …