Shrimp is a prevalent food in the Arabian Gulf that is known for its good sensory properties
and high nutritional value. The aim of the present work was to assess the effects of diverse …

Fish is recognised as the most nutritious animal protein source, but because of its high
deterioration nature, a huge number of fish are being wasted and susceptible to nutritional …

The influence of frying with four different oils (sunflower oil, soybean oil, olive oil, and corn
oil) on the fatty acid composition of silver carp was evaluated. The fat content of the fillets …

Edible oils have been used widely in food processing, especially processes with thermal
treatment such as frying. In the frying process, oils are usually used repetitively and trigger …

The hagfish (Myxine glutinosa), an eel‐shaped demersal fish, is a potential protein source
with a distinctive flavor. Additionally, the consumption of hagfish is believed to exert …

Buchtová H., Ježek F.(2011): A new look at the assessment of the silver carp
(Hypophthalmichthys molitrix Val.) as a food fish. Czech J. Food Sci., 29: 487–497. The …

An attempt was undertaken to evaluate and compare the shelf life of frozen raw and value
added fish product (fish cutlets) of Wallago attu. The fish samples were subjected to …

The study was done to evaluate moisture content and sensory properties of colored and non-
colored noodles incorporated with different amount of fish (Silver carp, Hypophthalmichthys …

The study was conducted to prepare fish noodles using silver carp (Hypophthalmichthys
molitrix) mince with wheat flour and to assess it's cooking quality. The silver carp muscle was …

Fish has been a potential food source for humans. Labeo bata is a commonly consumed
fresh water fish species, particularly in South India. This study explored the effect of different …