Results 211 to 220 of about 3,076 (241)

Mercury in canned tuna: The importance of selenium

Environmental Toxicology and Chemistry, 2009
To the Editor: The recent article by Gerstenberger et al. [1], reported the mercury (Hg) concentrations, but did not report the selenium (Se) contents of the tuna. Since methylmercury is, by biochemical definition, a highly specific irreversible inhibitor of Se-dependent enzymes [2], it is necessary to measure both Hg and Se to accurately assess risks ...
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Good manufacturing practices for the canning of tuna : Casing

1995
The section presents the good management practices on casing of canned tuna products.
Suwanrangsi, Sirilak, Keerathiviriyaporn, Suwimon, Sophonphong, Krissana, Briliantes, Supapun, Limpus, Leonard G.   +4 more
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Thermogravimetric analysis of canned tuna

1995
Proceedings of Euro Food VIII, G. Sontag, Inst. Anal. Chem. Univ. Vienna, (Publ.)
CAMPANELLA, Luigi, MASSUCCI P., TOMASSETTI, Mauro   +2 more
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Good manufacturing practices for the canning of tuna: Can cooling

1995
After finishing a full retort cycle, the canned tuna products shall be water-cooled. The temperature of the cans after cooling shall be between 45°C-50°C. The section presents the good management practices on the cooling of canned tuna products.
Suwanrangsi, Sirilak, Keerathiviriyaporn, Suwimon, Sophonphong, Krissana, Briliantes, Supapun, Limpus, Leonard G.   +4 more
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Assessment Of The Allergenicity To Raw Tuna And Canned Tuna

Journal of Allergy and Clinical Immunology, 2007
Y. Kondo, Y. Nakajima, R. Komatsubara, M. Kawamura, M. Kakami, I. Tsuge, T. Yasuda, A. Urisu   +7 more
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Allergy to canned tuna

Journal of Allergy and Clinical Immunology, 2003
John M. Kelso, Ludmilla Bardina, Kirsten Beyer   +2 more
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Mercury Concentrations in Fresh and Canned Tuna: A Review

Reviews in Fisheries Science & Aquaculture, 2017
Although highly nutritious, consumption of tuna can have adverse health effects due to high concentrations of mercury in their tissues.
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AOAC Official Method 996.07Putrescine in Canned Tuna and Cadaverine in Canned Tuna and Mahimahi

2023
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Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna

Food Chemistry, 2021
Alexandra Christine Helena Frankland Sawaya, Vanessa Sales, Elizabeth Aparecida Ferraz Da Silva Torres   +2 more
exaly  

Good manufacturing practices for the canning of tuna: Precooking

1995
The section presents the good management practices on the pre-cooking of tuna that will be used for canned tuna products.
Suwanrangsi, Sirilak, Keerathiviriyaporn, Suwimon, Sophonphong, Krissana, Briliantes, Supapun, Limpus, Leonard G.   +4 more
openaire   +1 more source