Flour from nine varieties of millets-finger millet, foxtail millet, little millet, kodo millet, pearl
millet, proso millet, barnyard millet, browntop millet and sorghum was compared with corn …

The sensory, physicochemical, microbiological, and volatiles changes of postmortem turbot
during 20 days of chilled storage at 4° C were studied. No significant changes were found in …

Flour from nine varieties of millets-finger millet, foxtail millet, little millet, kodo millet, pearl
millet, proso millet, barnyard millet, browntop millet and sorghum was compared with corn …

The preference of consumers has considerably focused on fastfood consumption these days
since there has been rapid urbanization and an increase in the working women population …

Smoking is a technique used to improve the sensory attributes and increase the shelf life of
fish. The objective of the present study was to evaluate the nutritional, physicochemical …

This study aimed to evaluate the shelf life of a surimi gel-based fish bait (SGFB) made with
lizard fish surimi gel and 5% grouper bioattractant. The changes in its physio-chemical …

Abstract Development of restructured–dehydrated fish product enhances the shelf life as
well as commercial value of fish. Along the similar lines, tiger tooth croaker (Otolithes ruber) …

The surimi industry plays a substantial role in bolstering Indonesia's fishing sector. The
collapse of the majority of surimi companies can be attributed to the government limitation …

The objective of this study was to investigate the stability of saramunete sausages submitted
to different post‐packaging procedures [heat treatment—HT (80° C/10 min); ultrasound—US …

Today, consumers and food industry focused on nutrient rich products. Daily diet list must
contain foods high in nutrients such as essential oils, minerals, and protein. Sausage type …