Results 321 to 330 of about 143,492 (350)

Crustacean shellfish allergens: influence of food processing and their detection strategies

Critical reviews in food science and nutrition, 2022
Despite the increasing popularity of crustacean shellfish among consumers due to their rich nutrients, they can induce a serious allergic response, sometimes even life-threatening.
Jinlong Zhao, Vaileth Timira, I. Ahmed, Yan Chen, Hong Wang, Ziye Zhang, Hong Lin, Zhenxing Li   +7 more
semanticscholar   +1 more source

Uptake and effects of microplastic textile fibers on freshwater crustacean Daphnia magna

Environmental Pollution, 2016
Urban Kunej
exaly   +2 more sources

Green and Facile Production of Chitin from Crustacean Shells Using a Natural Deep Eutectic Solvent

Journal of Agricultural and Food Chemistry, 2018
Natural deep eutectic solvents (NADESs) are sustainable, nontoxic, and biodegradable solvents, which are composed of natural primary metabolites. A green and efficient approach based on choline chloride-malic acid, a NADES, was developed for extracting ...
Wen-Can Huang, Dandan Zhao, Changhu Xue
exaly   +2 more sources

Self-Assembled, Iridescent, Crustacean-Mimetic Nanocomposites with Tailored Periodicity and Layered Cuticular Structure

ACS Nano, 2015
Baochun Wang
exaly   +2 more sources

Multiple functions of the crustacean gill: osmotic/ionic regulation, acid-base balance, ammonia excretion, and bioaccumulation of toxic metals

Frontiers in Physiology, 2012
The crustacean gill is a multi-functional organ, and it is the site of a number of physiological processes, including ion transport, which is the basis for hemolymph osmoregulation; acid-base balance; and ammonia excretion.
Čedomil Lucu, Horst Onken, Dirk Weihrauch   +2 more
exaly   +2 more sources

Potential efficacy of processing technologies for mitigating crustacean allergenicity

Critical reviews in food science and nutrition, 2018
Crustacean allergy has become a growing food safety concern at a global scale. In the past decades, various food processing approaches have been employed to develop food products with reduced allergenic potential.
Mati Ullah Khan, I. Ahmed, Hong Lin, Zhenxing Li, J. Costa, I. Mafra, Yan Chen, Yongning Wu   +7 more
semanticscholar   +1 more source

Crustacean‐Derived Biomimetic Components and Nanostructured Composites

Small, 2014
Lessa Kay Grunenfelder, Steven Herrera, David J Kisailus   +2 more
exaly   +2 more sources

The global rise of crustacean fisheries

Frontiers in Ecology and the Environment, 2021
Robert Boenish, J. Kritzer, Kristin Kleisner, R. Steneck, K. Werner, Wenbin Zhu, F. Schram, Douglas N. Rader, W. Cheung, J. Ingles, Yongjun Tian, John Mimikakis   +11 more
semanticscholar   +1 more source

Acute Toxicity of a Tire Rubber-Derived Chemical, 6PPD Quinone, to Freshwater Fish and Crustacean Species

Environmental Science and Technology Letters, 2021
Kyoshiro Hiki, Kenta Asahina, Takahiro Yamagishi   +2 more
exaly  

Freshwater Crustacean Zooplankton of Europe

Cambridge International Law Journal, 2016
L. Błędzki, J. Rybak
semanticscholar   +1 more source