Garlic has been used as a vegetable since ancient times, and it has proved versatility in
preventative and therapeutic approaches. The use of garlic in the food business was …

This study examined the effect of garlic (Allium sativum) and ginger (Zingiber officinale) on
the microbial and sensorial quality of smoked mackerel fish (Scomber scombrus). Thirty six …

This chapter is aimed to review the potential of the biopreservation approach in prolonging
the shelf life and in improving the safety issues of fishery products. In particular, the work has …

Publications abound on the physiology, biochemistry and molecular biology of “anaerobic”
protozoal parasites as usually grown under “anaerobic” culture conditions. The media …

Safety, quality, and prolonged shelf life of food products are the three most important aspects
of the food industry. To ensure a satisfactory scale, both traditional and modern …

Fish is one of the major sources of nutrients. However, because of its perishable nature, it
begins to deteriorate as soon as they leave the water. So, preservation is required to extend …

Food preservatives are used for delaying the degradation of foods because of oxidation,
microbial growth, and enzyme activity. The tendency of using natural additives is increasing …

The Bergenia species are used in folklore system of medicine and are instrumental in
dissolving kidney and urinary bladder stones. This article aims to collate and analyse the …