Salting is one of the oldest techniques known to man for the preservation and increasing of shelf life of fish, and was in use long before other processes such as smoking, drying, canning, marinating, etc. The present study can be summarized in identifying the changes in chemical composition, physicochemical parameters, microbiological quality and sensory properties associated with fish salting and storage periods.

Salting is one of the oldest techniques known to man for the preservation and increasing of shelf life of fish, and was in use long before other processes such as smoking, drying, canning, marinating, etc. The present study can be summarized in identifying the changes in chemical composition, physicochemical parameters, microbiological quality and sensory properties associated with fish salting and storage periods.

Wine is the fruit of the vineyard and the work of man. Since the highest antiquity, wine has been an important element of ritual and sacrificial practices. In Greece, he was both a cult object and a symbol of culture.

Wine is the fruit of the vineyard and the work of man. Since the highest antiquity, wine has been an important element of ritual and sacrificial practices. In Greece, he was both a cult object and a symbol of culture.

Kenaf [1] originated in India and Africa the plant is best grown in tropics and to some extent in sub-tropics. In Bangladesh, Kenaf is now a promising new fibre crop. Around 0.08-0.09million tons of kenaf produced in the country from 0.04 million hectares of land. The secondary data of kenaf used here were collected from different studies like national and international annual reports, thesis, books and journals during from January to July 2019. The plants are herbaceous annuals; growing to a height of even 5 m. There are some Kenaf varieties of bnagladesh, HC-2, HC-95, BJRI Kenaf-3(Bot Kenaf) and BJRI Kenaf -4 (KE-3). The commercial success of kenaf has important potential economic and environmental benefits in the areas of soil remediation, toxic waste cleanup, removal of oil spills on water, reduced chemical and energy use for paper production, greater recycled paper quality, reduced soil erosion due to wind and water, replacement or reduced use of fiberglass in industrial products, and the increased use of recycled plastics. In Bangladesh day by day demand of kenaf fibre is increasing. Kenaf uses in fibre, forage, paper pulp and also where kenaf is grown in home gardens, the more tender upper leaves and shoots are sometimes eaten either raw or cooked. Kenaf fruits have significant medicinal properties, very high in vitamin-C, antioxidants and phytochemicals. It’s seeds are a good source of fat slouble antioxidants. In future research to be continued for searching kenaf varieties tolerance to problem soil; tolerance to diseases and pests; having small seed size with long duration of seed viability and smoothness and indehiscence type of kenaf fruits.

Sodium is an essential micro nutrient and an indispensable ingredient in most of the savoury foods. The salty taste is mainly contributed by sodium chloride through a proto-typical stimulus. The current sodium intake has been estimated to be exceeding normal recommendation at an alarming rate. This has given rise to health concerns since excessive sodium intake is associated with rise in blood pressure and eventually to cardiovascular diseases. The habitual salt intake among Asian population is around 10-12g/day against the WHO recommendation of 5-6g/day. Today food processing industries are facing challenges pertaining to sodium reduction, since it reduces the overall acceptability. In any food sodium can be reduced through a gradual lowering of salt level, however, this would require several months since it also decreases the overall palatability of foods. Another strategy that can be adopted to overcome this problem is to employ salt substitutes like monosodium glutamate (MSG). MSG has 30% less sodium in comparison to table salt and can help maintain palatability of foods. There are many studies supporting this observation. Our studies on the acceptability profile of salt reduced MSG incorporated fried preparations showed that approximately 25% of salt could be reduced in products without any significant effect on flavor profile. The results indicated that spice added product could be consumed with lower sodium levels and MSG had synergistic effect with spices. In salt reduced tomato soups, the control product with low salt was given lower scores as against MSG incorporated samples. It was also observed that increasing levels of MSG resulted in higher acceptance of products. Hence, it can be said that using MSG as a substitute would be a better option for maintaining adequate palatability in savoury foods with reduced sodium content.

Fatty acids are important in nutrition and health. Previously, we reported that the concentration range per se may explain positive and negative correlations between percentages of fatty acids. We now present additional data to explain such correlations. With 3 positive scale variables, A, B, and C, dependency between their percentages is: %A + %B + %C = 100, or %B = - %A + (100 - %C), each variable with a particular range. The equation may be simplified by making the expression (100 - %C) approach zero (high %C, low %A and %B values), i.e. %B = %A (giving positive %A vs. %B), and by making %C approach zero, giving %B = - %A + 100 (giving negative %A vs. %B). In the current work we present data showing that skewness of the %A (B, C) histograms may serve as a mediator of correlations between %A and %B.

Sodium is an essential micro nutrient and an indispensable ingredient in most of the savoury foods. The salty taste is mainly contributed by sodium chloride through a proto-typical stimulus. The current sodium intake has been estimated to be exceeding normal recommendation at an alarming rate. This has given rise to health concerns since excessive sodium intake is associated with rise in blood pressure and eventually to cardiovascular diseases. The habitual salt intake among Asian population is around 10-12g/day against the WHO recommendation of 5-6g/day. Today food processing industries are facing challenges pertaining to sodium reduction, since it reduces the overall acceptability. In any food sodium can be reduced through a gradual lowering of salt level, however, this would require several months since it also decreases the overall palatability of foods. Another strategy that can be adopted to overcome this problem is to employ salt substitutes like monosodium glutamate (MSG). MSG has 30% less sodium in comparison to table salt and can help maintain palatability of foods. There are many studies supporting this observation. Our studies on the acceptability profile of salt reduced MSG incorporated fried preparations showed that approximately 25% of salt could be reduced in products without any significant effect on flavor profile. The results indicated that spice added product could be consumed with lower sodium levels and MSG had synergistic effect with spices. In salt reduced tomato soups, the control product with low salt was given lower scores as against MSG incorporated samples. It was also observed that increasing levels of MSG resulted in higher acceptance of products. Hence, it can be said that using MSG as a substitute would be a better option for maintaining adequate palatability in savoury foods with reduced sodium content.

Kenaf [1] originated in India and Africa the plant is best grown in tropics and to some extent in sub-tropics. In Bangladesh, Kenaf is now a promising new fibre crop. Around 0.08-0.09million tons of kenaf produced in the country from 0.04 million hectares of land. The secondary data of kenaf used here were collected from different studies like national and international annual reports, thesis, books and journals during from January to July 2019. The plants are herbaceous annuals; growing to a height of even 5 m. There are some Kenaf varieties of bnagladesh, HC-2, HC-95, BJRI Kenaf-3(Bot Kenaf) and BJRI Kenaf -4 (KE-3). The commercial success of kenaf has important potential economic and environmental benefits in the areas of soil remediation, toxic waste cleanup, removal of oil spills on water, reduced chemical and energy use for paper production, greater recycled paper quality, reduced soil erosion due to wind and water, replacement or reduced use of fiberglass in industrial products, and the increased use of recycled plastics. In Bangladesh day by day demand of kenaf fibre is increasing. Kenaf uses in fibre, forage, paper pulp and also where kenaf is grown in home gardens, the more tender upper leaves and shoots are sometimes eaten either raw or cooked. Kenaf fruits have significant medicinal properties, very high in vitamin-C, antioxidants and phytochemicals. It’s seeds are a good source of fat slouble antioxidants. In future research to be continued for searching kenaf varieties tolerance to problem soil; tolerance to diseases and pests; having small seed size with long duration of seed viability and smoothness and indehiscence type of kenaf fruits.

Wine is the fruit of the vineyard and the work of man. Since the highest antiquity, wine has been an important element of ritual and sacrificial practices. In Greece, he was both a cult object and a symbol of culture.

Fatty acids are important in nutrition and health. Previously, we reported that the concentration range per se may explain positive and negative correlations between percentages of fatty acids. We now present additional data to explain such correlations. With 3 positive scale variables, A, B, and C, dependency between their percentages is: %A + %B + %C = 100, or %B = - %A + (100 - %C), each variable with a particular range. The equation may be simplified by making the expression (100 - %C) approach zero (high %C, low %A and %B values), i.e. %B = %A (giving positive %A vs. %B), and by making %C approach zero, giving %B = - %A + 100 (giving negative %A vs. %B). In the current work we present data showing that skewness of the %A (B, C) histograms may serve as a mediator of correlations between %A and %B.

Fast food/Junk food is designed to be tasty, comforting and convenient. Unfortunately, whilst these foods contain lots of calories, they often have far lower levels of fiber, water and minerals as compared to natural foods. Packaged food and snacks are also created specifically so that we get enough texture and taste from each bite to tantalize our taste buds; but not enough to make us feel full.

Beef provide an animal protein of high biological value for consumers at all ages, where they contain all the essential amino acids required for growth. Moreover, beef is good source of different types of vitamins as niacin, riboflavin, thiamine and ascorbic acid as well as sodium, calcium, iron, phosphorus, sulpher and iodine