Indonesia produces a wide variety of fermented fish products, and they tend to be specific to
different regions. Unfortunately, however, the detailed processes used in their production …

Abstract The Hout-Kasef is traditional salted fermented fish product of natural fermentation of
salted mullet fish of coastal area of Jazan region of Saudi Arabia. The present study was …

Le poisson est la principale source de protéines animales dans les zones côtières de
l'Afrique de l'Ouest, notamment au Bénin, en Côte d'Ivoire et au Sénégal. Le problème de la …

Naturally fermented foods are an important part of the typical diet in Cambodia. However,
the food safety status of these products has not been widely studied. The aim of this study …

During the wadi fermentation process, some microorganisms can grow, including lactic acid
bacteria (LAB), affecting the taste and texture of the final product. Some LAB strains are used …

Dried fish is very important component in Sri Lankan fishery productswhile current domestic
production is estimated at around 40,000 tons per year. Generally, dried fish production in …

Wadi is one of traditionally fermented food types using basic materials of fish, salt, and lumu.
As nutritive traditional food, wadi quality needs to be developed and maintained through …

Bangladesh has the world's biggest flooded aquatic wetland after China and India; it is the
third largest aquatic biodiversity in Asia. The contribution of the fisheries sector is 3.69 per …

This study was undertaken to investigate the chemical, nutritional, microbial, and sensory
properties of fish sauce Suragh prepared by fermentation using Rainbow sardine …

These data describe the use of virgin oil from coconuts (Cocos nucifera) and bioethanol from
the sap of sugar palms (Arenga pinnata) as raw materials for biodiesel synthesis. Virgin …