This paper reviews the literature assessing fish waste and loss in low-and middle-income
countries. We find significant variation in estimates of loss in different parts of the value …

Anchovies are the small pelagic fish that belongs to the family of Engraulidae dominant all
over the Indo-Pacific region, which account for human consumption and as feed for other …

Fresh fish contains up to 80% of water. It is a highly perishable material and having a short
storage life. Therefore, the study of the drying kinetics of fish is necessary. In this study, the …

The longhorn grasshopper, Ruspolia differens (Serville), plays an important role as a food
source across Sub-Saharan Africa, where it is consumed as a delicacy in both rural and …

The production of fish protein hydrolysates from bighead carp (Hypophthalmichthys nobilis)
using ficin enzymes was achieved in optimal conditions of 3% enzyme/substrate ratio, 40° C …

Fish is a major source of protein and post-harvest loss of fish is a key factor of economic and
protein wastages in developing countries like Bangladesh. This study was carried out to …

Functional food that contains biologically-active compounds is an important source for
prevention, management and treatment of chronic diseases in the modern age. The present …

The effects of three different traditional processing methods (smoking, frying and salting) on
proximate composition of red fish stored under ambient room conditions were determined …

This study describes the relationship between the freshness of the starting raw material (fish)
and the final product quality in experimentally dried shark fish. Sharks were stored at room …

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 …