Sodium chloride (NaCl) confers a unique flavor and quality in meat products, however, due
to growing concerns about the adverse effects of excessive NaCl consumption, how to …

Fish is a good source of nutrients, although it is easily spoiled. As such, drying is a common
method of preserving fish to compensate for its perishability. Dried fish exists in different …

Indigenous and traditional foods of Sri Lanka inherit a long history and unique traditions
continued from several thousands of years. Sri Lankan food tradition is strongly inter-wound …

Abstract The World Health Organization (WHO) recommends a maximum consumption of 5
g of NaCl per day, but most European populations consume 8–12 g of NaCl. Therefore, a …

Throughout time, salt (sodium chloride) played an important role in human societies. In
ancient times, salt was used as a form of currency and to preserve foods, such as meat and …

Mycotoxins are secondary metabolites produced by fungi. These contaminate dried
seafoods during processing and storage and represent a potential health hazard for …

The quality and safety of fish products are crucial because poorly handled fish products can
result in foodborne illnesses, spoilage, and economic losses. Data on the nutritional and …

This study examined the drying characteristics and quality of raw and marinated anchovy
using a hot‐air‐assisted pilot‐scale infrared (IR) dryer. Anchovy was marinated with various …

The study was conducted to compare the quality and shelf life of traditionally dried (collected
from the local markets) Bombay duck (Harpodon nehereus) with improved dried products …

The aim of this study was to determine the effects of different natural sources of bio coloring
agents including pure lycopene, turmeric extract and red beetroot extract powder on the …