Results 51 to 60 of about 743 (148)

Effects of Replacing Fish Meal With Plant Protein Sources in Diets With or Without Jack Mackerel Meal Inclusion on Growth Performance of Red Sea Bream (Pagrus major)

Aquaculture Nutrition, Volume 2026, Issue 1, 2026.
Due to stagnant production and high cost of fish meal (FM), feed nutritionists are seeking reliable and affordable alternatives. However, low‐FM diets often result in poor palatability, reduced feed consumption (FC), and impaired growth. This study investigates the effects of replacing FM with plant proteins in diets with or without jack mackerel meal (
Yu Jin Sim, Sung Hwoan Cho, Tae Woong Kwon, Hae Chan Shin, Hong Min Na, Yong Woo Kwon, Seong Woo Shin, Sang Hyun Lee, Ki Wook Lee, Jin Choi, Noah Esmaeili   +10 more
wiley   +1 more source

Krill Oil and Its Bioactive Components as a Potential Therapy for Inflammatory Bowel Disease: Insights from In Vivo and In Vitro Studies

Biomolecules
Krill oil is extracted from krill, a small crustacean in the Antarctic Ocean. It has received growing attention because of krill oil’s unique properties and diverse health benefits.
Yingying Liu, Ainsley M. Robinson, Xiao Qun Su, Kulmira Nurgali   +3 more
doaj   +1 more source

Characterization of Key Odorants and Their Content Variation in Sichuan Hotpot Oil With Different Chili Pepper Cultivars by Means of Molecular Sensory Science

Food Science &Nutrition, Volume 13, Issue 11, November 2025.
Molecular sensory science method was performed to characterize the key odorants in three kinds of Sichuan hotpot oil. The special aroma compounds were significantly different in three kinds of hotpot oil with different chili pepper cultivars. ABSTRACT In this study, the molecular sensory science method was used to characterize the key odorants in three
Xiaoting Li, Zhengwei Zhang, Bin Li, Qingying Luo, Qianer Chen, Bimal Chitrakar, Gangcheng Wu, Luelue Huang   +7 more
wiley   +1 more source

Sequential Subcritical Solvent Extraction and Compositional Characterization of Antarctic Krill Oil [PDF]

Shipin Kexue
In this study, a three-stage sequential subcritical solvent extraction procedure using butane, acetone, and ethanol was developed to extract lipids from Antarctic krill oil.
CHEN Caiyun, REN Qingxi, SITU Wenbei, MAO Jian
doaj   +1 more source

Fish By‐Products Utilization in Food and Health: Extraction Technologies, Bioactive, and Sustainability Challenges

Food Science &Nutrition, Volume 13, Issue 11, November 2025.
Fish by‐products, often discarded, are rich sources of bioactive peptides, collagen, and omega‐3s with antioxidant, antihypertensive, and antimicrobial properties. Advanced, sustainable extraction technologies can valorize this waste into functional food, nutraceutical, and biomedical ingredients.
Muhammad Waqar, Nimra Sajjad, Qudrat Ullah, S. S. Vasanthkumar, Faiyaz Ahmed, Worawan Panpipat, Rotimi E. Aluko, Lovedeep Kaur, Manat Chaijan, Temesgen Anjulo Ageru   +9 more
wiley   +1 more source

Research on the Application of Green Ecological Additive Combinations During the Breeding Period of Redclaw Crayfish

Aquaculture, Fish and Fisheries, Volume 5, Issue 5, October 2025.
ABSTRACT The three key processes in the breeding of redclaw crayfish are nutrient enhancement by parents, catching and hatching of egg‐holding crayfish and maintaining a feed supply for juveniles. An appropriate combination of green ecological additives is beneficial for improving the production efficiencies of the three key processes.
Cheng Shun, Chi Mei‐Li, Jiang Wen‐Ping, Zheng Jian‐Bo, Liu Shi‐Li, Zhu Chao, Hang Xiao‐Ying, Peng Miao, Li Fei   +8 more
wiley   +1 more source

Past research and future directions in understanding how birds use their sense of smell

Ibis, Volume 167, Issue 4, Page 853-881, October 2025.
Our understanding of the functional importance of olfaction to birds has improved over the past 60 years, largely as the result of experimental studies testing how birds use their sense of smell in different contexts. As it is impossible to measure directly which odours birds can detect, we rely on measuring behavioural responses to scent cues or ...
Darcy Creece, Rafael Freire, Melanie Massaro   +2 more
wiley   +1 more source

Krill oil supplementation in vivo promotes increased fuel metabolism and protein synthesis in cultured human skeletal muscle cells

Frontiers in Nutrition
IntroductionKrill oil is a dietary supplement derived from Antarctic krill; a small crustacean found in the ocean. Krill oil is a rich source of omega-3 fatty acids, specifically eicosapentaenoic acid and docosahexaenoic acid, as well as the antioxidant ...
Parmeshwar B. Katare, Andrea Dalmao-Fernandez, Abel M. Mengeste, Farnaz Navabakbar, Håvard Hamarsland, Stian Ellefsen, Stian Ellefsen, Rolf K. Berge, Rolf K. Berge, Hege G. Bakke, Tuula Anneli Nyman, Eili Tranheim Kase, Arild C. Rustan, G. Hege Thoresen, G. Hege Thoresen   +14 more
doaj   +1 more source

Pellet quality of krill meal and pea protein containing diets and their sinking velocity at different water temperature and salinity

Journal of the World Aquaculture Society, Volume 56, Issue 5, October 2025.
Abstract The present study investigated the effects of replacing low‐temperature fishmeal (LT FM) with graded levels of partly deshelled Antarctic krill (Euphausia superba) meal and pea protein concentrate (PDKM + PPC), PDKM alone, or whole krill meal with shells (WKM) as primary protein sources on feed pellet physical quality and sinking velocity (Sv)
Teshome Begashaw, Trond Storebakken, Mette Sørensen   +2 more
wiley   +1 more source

Effect of the polysaccharide addition, high‐intensity ultrasound, and high hydrostatic pressure on the rheological parameters of protein isolates: A mini review

Food Biomacromolecules, Volume 2, Issue 3, Page 366-376, September 2025.
Abstract Because of their rheological properties, proteins are essential ingredients in the development of new foods and the improvement of existing ones. Food acceptance depends mainly on the texture and sensation it produces in the mouth. Furthermore, rheological characteristics play a crucial role in the application of proteins in the food industry.
Ángel Efraín Rodríguez Rivera, Antonio Hidalgo Millán, Raúl Delgado‐Delgado, Yamilet Rodríguez‐Lazcano   +3 more
wiley   +1 more source