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Tytuł :
Synergistic anti-oxidative and antimicrobial effects of oat phenolic compounds and ascorbate palmitoyl on fish balls during cold storage.
Autorzy :
Shi R; College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, Zhejiang Province, P. R. China.
Li Y; College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, Zhejiang Province, P. R. China.
Liu L; College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, Zhejiang Province, P. R. China.
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Źródło :
Journal of food science [J Food Sci] 2021 Oct; Vol. 86 (10), pp. 4628-4636. Date of Electronic Publication: 2021 Sep 21.
Typ publikacji :
Journal Article
MeSH Terms :
Avena*/chemistry
Fish Products*/analysis
Fish Products*/microbiology
Fish Products*/standards
Food Preservation*/methods
Phenols*/pharmacology
Ascorbic Acid/*analogs & derivatives
Animals ; Anti-Infective Agents/pharmacology ; Antioxidants/pharmacology ; Ascorbic Acid/pharmacology ; Bacterial Load/drug effects ; Cold Temperature ; Food Storage ; Oxidation-Reduction/drug effects
Czasopismo naukowe
Tytuł :
Pomegranate (Punica granatum) peel fractions obtained by supercritical CO 2 increase oxidative and colour stability of bluefish (Pomatomus saltatrix) patties treated by UV-C irradiation.
Autorzy :
Silva LO; Laboratory of Nutritional Biochemistry and Food Science and Lipid Biochemistry and Lipidomics Laboratory, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941-909, Brazil.
Garrett R; Laboratory of Metabolomics, Laboratory for the Support of Technological Development, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941-598, Brazil. Electronic address: .
Monteiro MLG; Center for Food Analysis, Laboratory for the Support of Technological Development, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941-598, Brazil.
Conte-Junior CA; Center for Food Analysis, Laboratory for the Support of Technological Development, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941-598, Brazil. Electronic address: .
Torres AG; Laboratory of Nutritional Biochemistry and Food Science and Lipid Biochemistry and Lipidomics Laboratory, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941-909, Brazil. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Nov 15; Vol. 362, pp. 130159. Date of Electronic Publication: 2021 May 20.
Typ publikacji :
Journal Article
MeSH Terms :
Fish Products*
Perciformes*
Antioxidants/*chemistry
Chemical Fractionation/*methods
Pomegranate/*chemistry
Animals ; Antioxidants/analysis ; Carbon Dioxide/chemistry ; Color ; Fish Proteins, Dietary/chemistry ; Food Preservation/methods ; Fruit/chemistry ; Hydrolyzable Tannins/analysis ; Lipids/chemistry ; Oxidation-Reduction ; Phenols/analysis ; Plant Extracts/chemistry ; Tocopherols/analysis ; Ultraviolet Rays
Czasopismo naukowe
Tytuł :
Application of oil-in-water nanoemulsions based on grape and cinnamon essential oils for shelf-life extension of chilled flathead mullet fillets.
Autorzy :
Ameur A; Université Kasdi Merbah Ouargla. Faculté des Sciences de la Nature et de la Vie. Laboratoire de Recherche sur la Phœniciculture, Ouargla, Algeria.
Bensid A; Department of Agronomy, Faculty of Natural Sciences and Life, Ziane Achour University, Djelfa, Algeria.
Ozogul F; Department of Seafood and Processing Technology, Faculty of Fisheries, Çukurova University, Adana, Turkey.
Ucar Y; Department of Seafood and Processing Technology, Faculty of Fisheries, Çukurova University, Adana, Turkey.
Durmus M; Department of Seafood and Processing Technology, Faculty of Fisheries, Çukurova University, Adana, Turkey.
Kulawik P; Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Kraków, Kraków, Poland.
Boudjenah-Haroun S; Université Kasdi Merbah Ouargla. Faculté des Sciences de la Nature et de la Vie. Laboratoire de Recherche sur la Phœniciculture, Ouargla, Algeria.
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Źródło :
Journal of the science of food and agriculture [J Sci Food Agric] 2022 Jan 15; Vol. 102 (1), pp. 105-112. Date of Electronic Publication: 2021 Jun 11.
Typ publikacji :
Evaluation Study; Journal Article
MeSH Terms :
Cinnamomum zeylanicum/*chemistry
Fish Products/*analysis
Food Preservation/*methods
Food Preservatives/*pharmacology
Oils, Volatile/*pharmacology
Plant Oils/*pharmacology
Vitis/*chemistry
Animals ; Bacteria/drug effects ; Emulsions/chemistry ; Fish Products/microbiology ; Food Storage ; Humans ; Smegmamorpha/microbiology ; Taste ; Water/analysis
Czasopismo naukowe
Tytuł :
Diversity and succession of the microbial community and its correlation with lipid oxidation in dry-cured black carp (Mylopharyngodon piceus) during storage.
Autorzy :
Zhang Q; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, 310014, China.
Chen X; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, 310014, China.
Ding Y; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, 310014, China.
Ke Z; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, 310014, China.
Zhou X; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China. Electronic address: .
Zhang J; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, 310014, China. Electronic address: .
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Źródło :
Food microbiology [Food Microbiol] 2021 Sep; Vol. 98, pp. 103686. Date of Electronic Publication: 2020 Nov 21.
Typ publikacji :
Journal Article
MeSH Terms :
Microbiota*
Bacteria/*isolation & purification
Fish Products/*microbiology
Lipids/*chemistry
Animals ; Bacteria/classification ; Bacteria/genetics ; Bacteria/metabolism ; Biodiversity ; Carps/microbiology ; Fish Products/analysis ; Food Microbiology ; Food Packaging/instrumentation ; Food Packaging/methods ; Food Storage ; High-Throughput Nucleotide Sequencing ; Oxidation-Reduction ; Refrigeration ; Vacuum
Czasopismo naukowe
Tytuł :
The relationship between flavor formation, lipid metabolism, and microorganisms in fermented fish products.
Autorzy :
Feng L; National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China. .
Tang N; National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China. .
Liu R; National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China. .
Gong M; National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China. .
Wang Z; National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China. .
Guo Y; National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China. .
Wang Y; National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China. .
Zhang Y; National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China. .
Chang M; National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China. .
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Źródło :
Food & function [Food Funct] 2021 Jul 07; Vol. 12 (13), pp. 5685-5702. Date of Electronic Publication: 2021 May 25.
Typ publikacji :
Journal Article; Review
MeSH Terms :
Fermentation*
Fish Products*
Lipid Metabolism*
Taste*
Food Microbiology/*methods
Animals ; Bacillus/metabolism ; Bioreactors ; Fishes/metabolism ; Humans ; Lactobacillus/metabolism ; Lipolysis ; Micrococcus/metabolism ; Oxidation-Reduction ; Yeasts/metabolism
Czasopismo naukowe
Tytuł :
Strategies to reduce sodium levels in European seabass sausages.
Autorzy :
Estévez A; Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208, Matosinhos, Portugal; Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospecting, Av. Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal. Electronic address: .
Camacho C; Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208, Matosinhos, Portugal; Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospecting, Av. Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal.
Correia T; Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208, Matosinhos, Portugal; Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospecting, Av. Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal.
Barbosa V; Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208, Matosinhos, Portugal; Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospecting, Av. Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal.
Marques A; Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208, Matosinhos, Portugal; Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospecting, Av. Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal.
Lourenço H; Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospecting, Av. Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal.
Serrano C; National Institute of Agriculture and Veterinary Research, Av. da República, Quinta do Marquês, 2780-157, Oeiras, Portugal.
Sapata M; National Institute of Agriculture and Veterinary Research, Av. da República, Quinta do Marquês, 2780-157, Oeiras, Portugal.
Duarte MP; Faculty of Sciences and Technology, Universidade Nova de Lisboa, 2829-516, Caparica, Portugal.
Pires C; Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208, Matosinhos, Portugal; Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospecting, Av. Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal.
Gonçalves A; Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208, Matosinhos, Portugal; Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospecting, Av. Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal.
Nunes ML; Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208, Matosinhos, Portugal.
Oliveira H; Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208, Matosinhos, Portugal; Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospecting, Av. Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal. Electronic address: .
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Źródło :
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association [Food Chem Toxicol] 2021 Jul; Vol. 153, pp. 112262. Date of Electronic Publication: 2021 May 15.
Typ publikacji :
Journal Article
MeSH Terms :
Fish Products*/analysis
Meat Products*/analysis
Sodium Chloride/*chemistry
Animals ; Bass ; Capsules/chemistry ; Color ; Food Quality ; Plant Extracts/chemistry ; Potassium Chloride/chemistry ; Taste
Czasopismo naukowe
Tytuł :
Fish Consumption and Cardiovascular Health: A Systematic Review.
Autorzy :
Krittanawong C; The Michael E. DeBakey VA Medical Center, Houston, Texas; Section of Cardiology, Baylor College of Medicine, Houston, Texas. Electronic address: .
Isath A; Department of Medicine, Icahn School of Medicine at Mount Sinai, New York, NY.
Hahn J; Section of Cardiology, Baylor College of Medicine, Houston, Texas.
Wang Z; Robert D. and Patricia E. Kern Center for the Science of Health Care Delivery; Division of Health Care Policy and Research, Department of Health Sciences Research, Mayo Clinic, Rochester, Minn.
Narasimhan B; Department of Medicine, Icahn School of Medicine at Mount Sinai, New York, NY.
Kaplin SL; Department of Cardiovascular Diseases, New York University School of Medicine, New York, NY.
Jneid H; The Michael E. DeBakey VA Medical Center, Houston, Texas; Section of Cardiology, Baylor College of Medicine, Houston, Texas.
Virani SS; The Michael E. DeBakey VA Medical Center, Houston, Texas; Section of Cardiology, Baylor College of Medicine, Houston, Texas.
Tang WHW; Department of Cardiovascular Medicine, Heart and Vascular Institute, Cleveland Clinic, Ohio.
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Źródło :
The American journal of medicine [Am J Med] 2021 Jun; Vol. 134 (6), pp. 713-720. Date of Electronic Publication: 2021 Jan 11.
Typ publikacji :
Journal Article; Systematic Review
MeSH Terms :
Cardiovascular Diseases/*prevention & control
Fish Products/*standards
Fishes/*metabolism
Animals ; Cardiovascular Diseases/diet therapy ; Cardiovascular Diseases/mortality ; Cooking/methods ; Cooking/standards ; Fish Products/analysis ; Humans
Czasopismo naukowe
Tytuł :
Genome sequencing of cold-adapted Planococcus bacterium isolated from traditional shrimp paste and protease identification.
Autorzy :
Leng W; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Gao R; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Wu X; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Zhou J; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Sun Q; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Yuan L; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
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Źródło :
Journal of the science of food and agriculture [J Sci Food Agric] 2021 Jun; Vol. 101 (8), pp. 3225-3236. Date of Electronic Publication: 2020 Dec 05.
Typ publikacji :
Journal Article
MeSH Terms :
Genome, Bacterial*
Bacterial Proteins/*genetics
Fermented Foods and Beverages/*microbiology
Fish Products/*microbiology
Palaemonidae/*microbiology
Peptide Hydrolases/*genetics
Planococcaceae/*enzymology
Animals ; Bacterial Proteins/chemistry ; Bacterial Proteins/metabolism ; Cold Temperature ; DNA, Bacterial/genetics ; Enzyme Stability ; Fish Products/analysis ; Hydrolysis ; Open Reading Frames ; Peptide Hydrolases/chemistry ; Peptide Hydrolases/metabolism ; Planococcaceae/chemistry ; Planococcaceae/genetics ; Planococcaceae/isolation & purification ; RNA, Ribosomal, 16S/genetics ; Sequence Analysis, DNA
SCR Organism :
Planococcus maritimus
Czasopismo naukowe
Tytuł :
Changes in taste substances during fermentation of fish sauce and the correlation with protease activity.
Autorzy :
Zhu W; College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China. Electronic address: .
Luan H; College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
Bu Y; College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
Li J; College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
Li X; College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China. Electronic address: .
Zhang Y; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China.
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Źródło :
Food research international (Ottawa, Ont.) [Food Res Int] 2021 Jun; Vol. 144, pp. 110349. Date of Electronic Publication: 2021 Mar 26.
Typ publikacji :
Journal Article; Research Support, Non-U.S. Gov't
MeSH Terms :
Fish Products*/analysis
Taste*
Amino Acids/metabolism ; Animals ; Fermentation ; Peptide Hydrolases
Czasopismo naukowe
Tytuł :
A novel soft surimi gel with functionality prepared using alcalase for people suffering from dysphagia.
Autorzy :
Okita A; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan.
Takahashi K; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan. Electronic address: .
Itakura M; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan.
Horio A; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan.
Yamamoto R; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan.
Nakamura Y; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan.
Osako K; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan.
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Źródło :
Food chemistry [Food Chem] 2021 May 15; Vol. 344, pp. 128641. Date of Electronic Publication: 2020 Nov 16.
Typ publikacji :
Journal Article
MeSH Terms :
Fish Products*
Fish Proteins, Dietary/*chemistry
Gels/*chemistry
Subtilisins/*chemistry
Animals ; Antioxidants/chemistry ; Deglutition Disorders/diet therapy ; Electrophoresis, Polyacrylamide Gel ; Gadiformes ; Hot Temperature ; Humans ; Pepsin A/metabolism ; Temperature
Czasopismo naukowe
Tytuł :
Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribology.
Autorzy :
Huang T; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, Qld 4072, Australia.
Tu Z; College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China. Electronic address: .
Shangguan X; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; Drug Administration of Jiangxi Province, Nanchang, Jiangxi 330029, China.
Wang H; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
Zhang L; College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
Bansal N; School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, Qld 4072, Australia. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 May 01; Vol. 343, pp. 128413. Date of Electronic Publication: 2020 Oct 19.
Typ publikacji :
Journal Article
MeSH Terms :
Fish Products*
Yogurt*
Gelatin/*chemistry
Polysaccharides/*chemistry
Animals ; Anions/chemistry ; Carrageenan/chemistry ; Gels ; Gum Arabic/chemistry ; Polysaccharides, Bacterial/chemistry ; Rheology ; Viscosity
Czasopismo naukowe
Tytuł :
Nutritional Intervention with Dried Bonito Broth for the Amelioration of Aggressive Behaviors in Children with Prenatal Exposure to Dioxins in Vietnam: A Pilot Study.
Autorzy :
Nishijo M; Department of Public Health, Kanazawa Medical University, Uchinada, Ishikawa 920-0293, Japan.
Pham TT; Biomedical and Pharmaceutical Research Center, Vietnamese Military Medical University, Hanoi 193824, Vietnam.
Pham NT; Biomedical and Pharmaceutical Research Center, Vietnamese Military Medical University, Hanoi 193824, Vietnam.
Duong HTT; Thanh Khe Hospital, Da Nang 50300, Vietnam.
Tran NN; Ministry of Health, Vietnam Government, Hanoi 111000, Vietnam.
Kondoh T; Department of Food Science and Nutrition, Faculty of Agriculture, Kindai University, Nara 631-8505, Japan.
Nishino Y; Department of Public Health, Kanazawa Medical University, Uchinada, Ishikawa 920-0293, Japan.
Nishimaru H; System Emotional Science, Faculty of Medicine, University of Toyama, Toyama 930-0194, Japan.
Do QB; Biomedical and Pharmaceutical Research Center, Vietnamese Military Medical University, Hanoi 193824, Vietnam.
Nishijo H; System Emotional Science, Faculty of Medicine, University of Toyama, Toyama 930-0194, Japan.
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Źródło :
Nutrients [Nutrients] 2021 Apr 25; Vol. 13 (5). Date of Electronic Publication: 2021 Apr 25.
Typ publikacji :
Journal Article
MeSH Terms :
Aggression*
Fish Products*
Tuna*
Child Behavior Disorders/*chemically induced
Child Behavior Disorders/*diet therapy
Dioxins/*poisoning
Prenatal Exposure Delayed Effects/*chemically induced
Adult ; Animals ; Child ; Female ; Humans ; Male ; Maternal Exposure/statistics & numerical data ; Pilot Projects ; Pregnancy ; Vietnam
Czasopismo naukowe
Tytuł :
Intrinsic properties of anisakid nematode larvae as a potential tool for the detection in fish products.
Autorzy :
Klapper R; Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Milk and Fish products, Palmaille 9, 22767 Hamburg, Germany; Present Address: Max Rubner-Institut, Federal Research Institute of Nutrition and Food, National Reference Centre for Authentic Food, Hermann-Weigmann-Str. 1, 24103 Kiel, Germany. Electronic address: .
Karl H; Present Address: Max Rubner-Institut, Federal Research Institute of Nutrition and Food, National Reference Centre for Authentic Food, Hermann-Weigmann-Str. 1, 24103 Kiel, Germany.
Ostermeyer U; Present Address: Max Rubner-Institut, Federal Research Institute of Nutrition and Food, National Reference Centre for Authentic Food, Hermann-Weigmann-Str. 1, 24103 Kiel, Germany.
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Źródło :
International journal of food microbiology [Int J Food Microbiol] 2021 Apr 02; Vol. 343, pp. 109094. Date of Electronic Publication: 2021 Feb 11.
Typ publikacji :
Journal Article; Review
MeSH Terms :
Food Microbiology*
Anisakis/*isolation & purification
Fish Products/*parasitology
Animals ; Anisakiasis/parasitology ; Anisakiasis/prevention & control ; Anisakis/anatomy & histology ; Anisakis/chemistry ; Fish Products/analysis ; Fluorescence ; Food-Processing Industry ; Host-Parasite Interactions ; Humans ; Larva/anatomy & histology ; Larva/chemistry
Czasopismo naukowe
Tytuł :
Intestinal microbial communities of rainbow trout (Oncorhynchus mykiss) may be improved by feeding a Hermetia illucens meal/low-fishmeal diet.
Autorzy :
Rimoldi S; Department of Biotechnology and Life Sciences, University of Insubria, Via J.H. Dunant, 3, 21100, Varese, Italy.
Antonini M; Department of Biotechnology and Life Sciences, University of Insubria, Via J.H. Dunant, 3, 21100, Varese, Italy.
Gasco L; Department of Agricultural, Forest and Food Sciences, University of Turin, Largo P. Braccini 2, 10095, Grugliasco, Torino, Italy.
Moroni F; Department of Biotechnology and Life Sciences, University of Insubria, Via J.H. Dunant, 3, 21100, Varese, Italy.
Terova G; Department of Biotechnology and Life Sciences, University of Insubria, Via J.H. Dunant, 3, 21100, Varese, Italy. .
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Źródło :
Fish physiology and biochemistry [Fish Physiol Biochem] 2021 Apr; Vol. 47 (2), pp. 365-380. Date of Electronic Publication: 2021 Jan 03.
Typ publikacji :
Journal Article; Randomized Controlled Trial, Veterinary
MeSH Terms :
Diptera*
Fish Products*
Animal Feed/*analysis
Diet/*veterinary
Oncorhynchus mykiss/*microbiology
Animal Nutritional Physiological Phenomena ; Animals ; Larva
Czasopismo naukowe
Tytuł :
Technological roles of microorganisms in fish fermentation: a review.
Autorzy :
Xu Y; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
Zang J; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
Regenstein JM; Department of Food Science, Cornell University, Ithaca, New York, USA.
Xia W; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
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Źródło :
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2021; Vol. 61 (6), pp. 1000-1012. Date of Electronic Publication: 2020 Apr 15.
Typ publikacji :
Journal Article; Review
MeSH Terms :
Biogenic Amines*
Fish Products*
Animals ; Fermentation ; Fishes ; Taste
Czasopismo naukowe
Tytuł :
Effects of electron-beam irradiation on volatile flavor compounds of salmon fillets by the molecular sensory science technique.
Autorzy :
Guo H; School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, China.
Feng T; School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, China.
Qi W; Shanghai Shuneng Irradiation Technology Co., Ltd, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China.
Kong Q; Shanghai Shuneng Irradiation Technology Co., Ltd, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China.
Yue L; Shanghai Shuneng Irradiation Technology Co., Ltd, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China.
Wang H; Shanghai Shuneng Irradiation Technology Co., Ltd, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China.
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Źródło :
Journal of food science [J Food Sci] 2021 Jan; Vol. 86 (1), pp. 184-193. Date of Electronic Publication: 2020 Nov 29.
Typ publikacji :
Journal Article
MeSH Terms :
Taste*
Fish Products/*analysis
Food Irradiation/*methods
Volatile Organic Compounds/*chemistry
Animals ; Fish Products/radiation effects ; Gas Chromatography-Mass Spectrometry/methods ; Odorants/analysis ; Olfactometry/methods ; Salmon ; Solid Phase Microextraction/methods ; Volatile Organic Compounds/radiation effects
Czasopismo naukowe
Tytuł :
Freshness monitoring technology of fish products in intelligent packaging.
Autorzy :
Wu D; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
Zhang M; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi,, China.
Chen H; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.; Yechun Food Production and Distribution Co., Ltd, Yangzhou, Jiangsu, China.
Bhandari B; School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia.
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Źródło :
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2021; Vol. 61 (8), pp. 1279-1292. Date of Electronic Publication: 2020 Apr 28.
Typ publikacji :
Journal Article; Review
MeSH Terms :
Fish Products*
Food Packaging*
Animals ; Technology
Czasopismo naukowe
Tytuł :
Possible food safety hazards of ready-to-eat raw fish containing product (sushi, sashimi).
Autorzy :
Lehel J; Department of Food Hygiene, University of Veterinary Medicine, Budapest, Hungary.
Yaucat-Guendi R; Department of Food Hygiene, University of Veterinary Medicine, Budapest, Hungary.
Darnay L; Department of Food Hygiene, University of Veterinary Medicine, Budapest, Hungary.
Palotás P; Fishmarket, Budaörs, Hungary.
Laczay P; Department of Food Hygiene, University of Veterinary Medicine, Budapest, Hungary.
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Źródło :
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2021; Vol. 61 (5), pp. 867-888. Date of Electronic Publication: 2020 Apr 09.
Typ publikacji :
Journal Article
MeSH Terms :
Fish Products*
Food Safety*
Animals ; Fishes ; Humans
Czasopismo naukowe
Tytuł :
Starch-fatty acid complexes improve the gel properties and enhance the fatty acid content of Nemipterus virgatus surimi under high-temperature treatment.
Autorzy :
Mi H; College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
Su Q; College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
Chen J; College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China. Electronic address: .
Yi S; College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
Li X; College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China. Electronic address: .
Li J; College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
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Źródło :
Food chemistry [Food Chem] 2021 Nov 15; Vol. 362, pp. 130253. Date of Electronic Publication: 2021 May 30.
Typ publikacji :
Journal Article
MeSH Terms :
Fishes*
Hot Temperature*
Fatty Acids/*chemistry
Fish Products/*analysis
Fish Products/*standards
Food Additives/*chemistry
Gels/*chemistry
Starch/*chemistry
Animals ; Fatty Acids/analysis ; Fish Proteins/chemistry
Czasopismo naukowe
Tytuł :
Classification of transformed anchovy products based on the use of element patterns and decision trees to assess traceability and country of origin labelling.
Autorzy :
Varrà MO; Department of Food and Drug, University of Parma, Parma Via del Taglio, 10, Parma 43126, Italy. Electronic address: .
Husáková L; Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573 HB/D, Pardubice CZ-532 10, Czech Republic. Electronic address: .
Patočka J; Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573 HB/D, Pardubice CZ-532 10, Czech Republic. Electronic address: .
Ghidini S; Department of Food and Drug, University of Parma, Parma Via del Taglio, 10, Parma 43126, Italy. Electronic address: .
Zanardi E; Department of Food and Drug, University of Parma, Parma Via del Taglio, 10, Parma 43126, Italy. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Oct 30; Vol. 360, pp. 129790. Date of Electronic Publication: 2021 Apr 22.
Typ publikacji :
Journal Article
MeSH Terms :
Fish Products/*analysis
Algorithms ; Animals ; Decision Trees ; Fishes ; Mercury/analysis
Czasopismo naukowe

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