Deep-fat frying is a widely discussed topic globally in the field of food processing due to the
growing consumer demand. These foods are known for their appealing outer appearance …

The effects of different processing methods on the amino acid contents of four marine fishes
commonly consumed in Nigeria: Clupea harengus, Scomber scombrus, Trachurus trachurus …

Physicochemical properties of Cucurbita pepo, Brachystegia eurycoma, Cucumis melo,
Luffa cylindrica, and Arachis hypogaea oils were studied to determine their potential as …

The proximate composition, amino acid composition, and effects of drying, storage and
cooking processing on physicochemical properties of Rhynchophorus phoenicis (RP) flour …

Dried fish are important dietary protein and income sources in Zhanjiang, China. Mycotoxins
produced by pathogenic fungi that contaminate fish during processing can cause …

To determine the nutritional quality of the lipid segment in tilapia (Orechromis niloticus)
during different periods of development (alevins and juveniles), the total lipids (TL), linolenic …

The effects of boiling, frying, and roasting methods on nutrients and properties some of
marine fishes were studies. AOAC official methods were used for the analyses of the …

Postharvest processing and preservation of fish have great influence on fish quality and
consumption. Freshwater fish in Sudan are facing problems related to bad handling and …

Mackerel (Scomber scombrus) were collected from markets around the Nigerian northern
city of Zaria and analyzed for their nutrient composition. Nutrient composition of the four fish …

Three aquatic products, tilapia fish, lobster and crab, were collected from the landing site of
fishermen in Makoko, a fishing suburb in Lagos State, Nigeria. They were analyzed for their …