Results 1 to 10 of about 29,976 (230)
Development of Three Different Anchovy-Based Fast-Food Products (Toast, Burger, and Pizza): Comparative Analysis of Sensory and Proximate Properties [PDF]
FoodsThis study aims to develop nutritionally improved alternative fast-food products by incorporating anchovy (Engraulis encrasicolus), a fish with high nutritional value, into three popular fast-food items (toast, burger, and pizza) frequently consumed by ...
Fatma Delihasan Sonay +5 more
doaj +2 more sources
Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health Benefits. [PDF]
Compr Rev Food Sci Food SafABSTRACT This review addresses the processing aspects and integrates in vitro and in vivo findings to highlight the various health benefits of indigenous fermented fish products from different regions of the world. Across Asia, Africa, and Northern Europe, fermented fish holds cultural significance, with each region boasting unique varieties shaped by ...
Khongthaw B +6 more
europepmc +2 more sources
Seasonal dynamics of the total lipid content in the body of the anchovy Engraulis encrasicolus (Linnaeus, 1758) in 2017-2020 [PDF]
E3S Web of Conferences, 2023 The analysis of lipid content in the body of the anchovy Engraulis encrasicolus at all stages of its life cycle has been conducted for 2017–2020.
Voykina Anna +5 more
doaj +3 more sources
Variations in early life history traits of Japanese anchovy Engraulis japonicus in the Yangtze River Estuary [PDF]
PeerJ, 2018 Resources of Japanese anchovy (Engraulis japonicus Temminck & Schlegel, 1846) are undergoing dramatic recessions in China as the consequence of intensifying anthropogenic activities.
Chunlong Liu +3 more
doaj +2 more sources
Aquaculture, Fish and Fisheries, 2022 Some areas of the spawning and nursery grounds of Japanese anchovy (Engraulis japonicus) and Japanese sardine (Sardinops melanostictus) overlap both spatially and temporally. The sardine's spawning ground overlap ratio is greater than that of the anchovy.
Haruka Nishikawa +3 more
doaj +1 more source
Heliyon, 2023 Most fisheries in developing countries are data-limited, which creates a huge challenge to the fishery management. Therefore full utilization of the available information is essential. Japanese anchovy (Engraulis japonicus) plays a key role in the marine
Xu Chen, Qun Liu, Fuzheng Yin
doaj +1 more source
Frontiers in Marine Science, 2022 Anchovy (Engraulis japonicus), a commercially and biologically important fish species in Korean waters, is a small pelagic fish sensitive to environmental change.
Minkyoung Bang +9 more
doaj +1 more source
Physicochemical and Sensory Properties of Protein Isolate from Anchovy (Stolephorus insularis)
Squalen, 2022 Anchovy is one of the primary fishery commodities in Indonesia; however its development as fishery products is currently suboptimal. Due to its high protein content, anchovy is potential to be developed as a source of value-added fish protein isolate ...
Meda Canti +2 more
doaj +1 more source
Turkish Journal of Agriculture: Food Science and Technology, 2021 The aim of this study is to determine the stable isotope ratios of anchovy caught in the Black Sea and Marmara Sea. Stable carbon and nitrogen isotope ratios (δ13C, δ15N) of European anchovy (Engraulis encrasicolus) were estimated at four sampling sites (
Tanju Mutlu
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Agrointek, 2021 The process of drying anchovy traditionally causes the temperature and drying time to be suboptimal. This affects the income of anchovy fish processing workers.
I Gede Bawa Susana, Ida Bagus Alit
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