...Mona Younesi; Peiman Ariaii; Sara Jafarian; Mohammad Ahmadi; Fatemeh Fazeli Purpose This study aims to investigate the effects of hydroxypropyl methylcellulose ( HPMC ) and Carassius carassius hydrolyzed protein ( CPH ) on the quality of shrimp nuggets, focusing on their antioxidant...

... approach (Mané et al., 2021). This initial study showed that local rice can compete with imported rice if processing is improved. Based on these results, this study aims to identify the physicochemical parameters responsible for the sensory quality identified in Senegalese consumers. Design...

...Leila Nikravan; Setayesh Zamanpour; Seyyed Mohammad Ali Noori Purpose The purpose of this paper is to provide an overview of the antimicrobial and antioxidant properties of postbiotics and the use of postbiotics to increase the shelf life and quality of food. Design/methodology/approach...

...Samuel Ayofemi Olalekan Adeyeye; Olusola Timothy Bolaji; T.A. Abegunde; Helen O. Emun; Rasheed Adesina Oyenubi Purpose The purpose of this study is to evaluate the quality and sensory properties of cookies produced from wheat flour using avocado puree as fat substitute. Design/methodology...

...Christelle Bou-Mitri; Marilyn Abdessater; Hani Zgheib; Zeina Akiki Purpose The purpose of this paper is to assess the impact of the packaging design on consumers’ perception of the food quality, safety, healthiness and preference to buy. Design/methodology/approach A cross-sectional study...

...Dileep Kumar; Taihua Mu; Mengmei Ma Purpose Clarify the effects of potato flour (PF) addition on dough properties and quality characteristics of pie bread, thus providing a theoretical basis for potato-wheat-yogurt pie bread processing. Design/methodology/approach The seven pie bread...

... to the fruit, as well as to preserve this biome. This paper aims to evaluate the effect of processing, the glass packaging type and storage time on the quality of jelly, prepared from reconstituted murici pulp, over 12 months of storage. Design/methodology/approach The authors used a completely randomized...

... of storage. Originality/value Municipal and state inspection certificates do not ensure the microbiological quality of Minas frescal cheese, indicating flaws in the good manufacturing practices and/or in the milk pasteurisation stage. The physicochemical analyzes were performed according...

...Samuel Ayofemi Olalekan Adeyeye Purpose Fishes are important sources of good and high-quality protein in developing countries. Spoilage and keeping quality of fish especially in the tropics is temperature dependence as high temperature and relative humidity accelerate the process of spoilage...

... for milk quality were within the requirements established in Normative Instruction 62, except for total dry extract. It was found that curd time did not influence the protein and fat in dry matter contents; however, the ash content in cheese of 40 min of curd time (2.8 g/100g) is significantly higher...

... further processing. Moneera Othman Aljobair can be contacted at: dr.moneera@gmail.com 15 01 2018 14 03 2018 28 04 2018 29 04 2018 © Emerald Publishing Limited 2018 Emerald Publishing Limited Licensed re-use rights only Quality Nutritional value Corn flakes...

... start deterioration just after harvest; therefore, their proper storage is must during transportation and storage to retain maximum quality parameters and for good market value. Best storage conditions are required to prevent growth of micro flora and to maintain the nutritional values of harvested...

...Vijay Kumar Reddy Surasani Purpose The purpose of the study was to utilize rohu deboning by-product to develop edible cutlets and to study its effects on quality and acceptability. Design/methodology/approach Fish cutlets were prepared with varying mince and by-product ratios (100:0, 75:25, 50...

...Afshin Javadi; Seyed Amin Khatibi Purpose The purpose of this study was to investigate the effect of a dietary probiotic on the growth performance and survival rate of Litopenaeus vannamei shrimp. Furthermore, the microbial quality of shrimp was evaluated. Design/methodology/approach...

... and sensorial quality. Findings Moisture, protein, fat, fiber and ash contents (per cent) of the fiber-enriched cutlets ranged between 40.4-42.0, 24.5-25.5, 13.2-14.7, 1.8-2.0 and 2.4-2.5 per cent, respectively. The addition of fibers increased the cooking yield of cutlets from 84.6 to 87.5 per cent. RFC...

...Samuel Ayofemi Olalekan Adeyeye; Olusola Bandele Oyewole; Adewale Olusegun Obadina; Adebukunola M Omemu; Hakeem A Oyedele Purpose – This study aims to assess and compare the quality and safety of street-vended, ready-to-eat fried and smoked West African Ilisha fish from the major markets...

...Samuel Ayofemi Adeyeye; Olusola Bandele Oyewole; Adewale Olusegun Obadina; A M Omemu; O E Adeniran; Hakeem A Oyedele Purpose – This study aims to assess the quality and microbial safety of traditional smoked spotted tilapia fish from Lagos State and, by doing so, determine the quality...

...Rashed Noor Purpose – The purpose of this review is to narrate the microbiological quality of variety of street foods which are largely consumed by the Bangladeshi people of all ages. However, these foods are prone to microbial contamination. Most of the vendors lack the awareness on hygiene...

...Swati Gupta; B. D. Sharma; S. K. Mendiratta Purpose – This study aims to evaluate the effect of oat meal on the quality characteristics of restructured spent hen meat blocks. Spent hen meat is considered as poor because of comparatively higher toughness and less juiciness. Design/methodology...

...Samuel Ayofemi Adeyeye; John O. Akingbala Purpose – This study aims to assess the quality characteristics and acceptability of cookies from sweet potato–maize flour blends and to determine nutritional quality, color and palatability traits and to compare the effects with that of wheat cookies, so...