Thermal processing is an inevitable part of the processing and preparation of meat and meat
products for human consumption. However, thermal processing techniques, both …

Fish has been widely used as an excellent source of animal protein and other nutrients. It
functions to prevent human beings from variety of diseases all over the world. Through …

The aim of this study was to isolate sulfated polysaccharides from green alga Ulva
intestinalis (UIP) and evaluate its potential application as a new hydrocolloid in surimi …

The present study deals with the effect of four different cooking techniques (roasting, grilling,
microwave baking and frying with olive oil) on nutritional value (fatty acid, amino acid profile …

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 …

This study was designed to investigate the influence of boiling, baking, and frying on protein
modification and in vitro digestibility of hairtail fillets. The boiled fillets among the three …

The digestion properties of sturgeon myofibrillar protein (MF) treated by low temperature
vacuum heating (LTVH) at different processing temperatures (50, 60 and 70° C) and times …

Abstract The Se, Hg, and methylmercury (MeHg) levels in raw, cooked (boiled and grilled),
and canned tuna (Thunnus spp.) were determined before and after an in vitro digestion …

This study investigated the comparative effects of boiling, roasting, deep-frying methods on
the content of nutritional and potentially harmful components in peanuts. After cooking, the …

The technological properties of raw fish are influenced by the changes in protein structure
under heating, which determines the texture and quality of the product. The aim of the study …