Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products.

Autor: Assogba MF; Laboratory of Food Sciences, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin., Afé OHI; Laboratory of Food Sciences, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin.; Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health (VPH), University of Liege, Liège, Belgium., Ahouansou RH; Department of Mechanic and Energetic Engineering, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Cotonou, Benin., Anihouvi DGH; Laboratory of Food Sciences, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin.; Laboratory of Food and Environmental Microbiology, Earth and Life Institute- Applied Microbiology, Louvain-la-Neuve, Belgium., Kpoclou YE; Laboratory of Food Sciences, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin., Djago D; Laboratory of Food Sciences, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin., Douny C; Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health (VPH), University of Liege, Liège, Belgium., Igout A; Department of biomedical and preclinic Sciences, Faculty of Medicine, University of Liège, Liège, Belgium., Mahillon J; Laboratory of Food and Environmental Microbiology, Earth and Life Institute- Applied Microbiology, Louvain-la-Neuve, Belgium., Hounhouigan DJ; Laboratory of Food Sciences, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin., Scippo ML; Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health (VPH), University of Liege, Liège, Belgium., Anihouvi VB; Laboratory of Food Sciences, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2022 Jan 30; Vol. 102 (2), pp. 851-861. Date of Electronic Publication: 2021 Jul 21.

Chemical hazards in smoked meat and fish.

Autor: Iko Afé, Ogouyôm Herbert^1,2 (AUTHOR) ikohsoft@yahoo.fr, Kpoclou, Yénoukounmè Euloge² (AUTHOR), Douny, Caroline¹ (AUTHOR), Anihouvi, Victor Bienvenu² (AUTHOR), Igout, Ahmed³ (AUTHOR), Mahillon, Jacques⁴ (AUTHOR), Hounhouigan, Djidjoho Joseph² (AUTHOR), Scippo, Marie‐Louise¹ (AUTHOR)

Publikováno v: Food Science & Nutrition. Dec2021, Vol. 9 Issue 12, p6903-6922. 20p.

Voltammetric Behavior and Reliable Method for the Determination of Coccidiostat Robenidine in Animal Feed and Poultry Meat.

Autor: Ivakh, S.¹ (AUTHOR) sophiaivakh@gmail.com, Dubenska, L.¹ (AUTHOR), Rydchuk, M.² (AUTHOR), Plotycya, S.² (AUTHOR)

Publikováno v: Electroanalysis. Jan2021, Vol. 33 Issue 1, p256-267. 12p.

A Comprehensive Review with Future Insights on the Processing and Safety of Fermented Fish and the Associated Changes.

Autor: Chan, Sharon Xi Ying, Fitri, Nursyah, Mio Asni, Nurul Syahidah, Sayuti, Nor Hafiza, Azlan, Ummi Kalthum, Qadi, Wasim S. M., Dawoud, Esraa Adnan Dawoud, Kamal, Nurkhalida, Sarian, Murni Nazira, Mohd Lazaldin, Mohd Aizuddin, Low, Chen Fei, Harun, Sarahani, Hamezah, Hamizah Shahirah, Rohani, Emelda Rosseleena, Mediani, Ahmed

Publikováno v: Foods; Feb2023, Vol. 12 Issue 3, p558, 31p

High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects.

Autor: Roobab, Ume, Fidalgo, Liliana G., Arshad, Rai Naveed, Khan, Abdul Waheed, Zeng, Xin‐An, Bhat, Zuhaib F., Bekhit, Ala El‐Din A., Batool, Zahra, Aadil, Rana Muhammad

Publikováno v: Comprehensive Reviews in Food Science & Food Safety; Jul2022, Vol. 21 Issue 4, p3297-3325, 29p