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Food safety evaluation for cassava and yam producers in Nigeria

Food safety evaluation for cassava and yam producers in Nigeria

Valorization of canned sardine and mackerel residues through the extraction of ...

Valorisation of codfish (Gadus morhua L.) salting processing wastewater through...

Apesar do desenvolvimento de outros métodos de preservação, a salga do bacalhau (Gadus morhua L.) continua a ser uma realidade devido a um conjunto de factores, entre os quais a simplicidade e o baixo custo do processo bem como as características sensoriais do produto final, muito apreciadas pelos consumidores. Ao longo do processo de salga o bacalhau incorpora sal até 20% do seu peso e liberta concomitantement...

Solvent extraction of sodium chloride from codfish (Gadus morhua) salting proce...

Codfish is worldwide mostly consumed salt-cured due to the highly appreciated sensory characteristics promoted by salt. During the salting process huge amounts of salted wastewater are generated – approximately 22% w/w of the codfish – carrying ca. 250 g/L of sodium chloride and ca. 10 g/L of organic compounds, namely proteins and free amino acids. In this study, the salt load of wastewater generated during the...

Valorisation of natural extracts from marine source focused on marine by-produc...

The wide chemical and biological diversity observed in the marine environment makes the ocean an extraordinary source of high added value compounds (HAVC) which can be employed in many applications. Minerals, lipids, amino acids, polysaccharides and proteins from marine sources have unique features and, surprisingly, their highest concentration is often found in parts of marine organisms that are commonly disca...

High added value compounds form codfish processing