Results 141 to 150 of about 23,959 (271)
Standardization of Gujarati Cooked Recipes and Assessment of Their Nutritive Values [PDF]
, 2011 Not ...
Rathod, Gita A.
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Adaptation of Wild Asian Seabass (Lates calcarifer) to Artificial Feed in Cage Culture: A Case Study
Aquaculture, Fish and Fisheries, Volume 6, Issue 1, February 2026.ABSTRACT This study investigates the adaptation strategy of wild Asian seabass (Lates calcarifer) to artificial feed in an open floating cage over a period of 360 days. A total of 1800 wild seabass with an initial length of 19.91 ± 0.26 cm and a weight of 72.85 ± 3.94 g was stocked at a density of 15 fish per m3 in 60 m3 cages and subjected to two ...
Jabed Hasan +6 more
wiley +1 more source
Influence of Frying Time and Addition of Rice Starch on Oil Uptake and Textural Properties of Fried Coated Chicken Meat [PDF]
, 2009 Rice starch in shares of 6, 8 and 10 % was used as replacement for eggs in the coating mixtures used for coating of meat before frying. After frying of meat at 170 0C for 4, 6 and 8 minutes, effects of frying time and addition of starch on oil uptake and
Branko Tripalo +6 more
core +1 more source
Aquaculture, Fish and Fisheries, Volume 6, Issue 1, February 2026.ABSTRACT In the past half‐century, fishing in one regional part of the Baltic Sea, the Stockholm Archipelago, has almost disappeared due to falling fish abundance, especially of herring (Clupea harengus). By examining published observations and archived material on historical fishing patterns, we found evidence of a remarkably continuous high level of ...
Henrik Svedäng, Susanna Lidström
wiley +1 more source
A Dietary Assessment of the U.S. Food Supply: Comparing Per Capita Food Consumption with Food Guide Pyramid Serving Recommendations [PDF]
Most American diets do not meet Federal Food Guide Pyramid dietary recommendations. On average, people consume too many servings of added fats and sugars and too few servings of fruits, vegetables, dairy products, lean meats, and foods made from whole ...
Kantor, Linda Scott
core +1 more source
Quality Characteristics of Palm Olein in Frying Systems [PDF]
, 1985 The changes in quality characteristics of refined bleached and deodorised palmole in (RBD olein)during heating and heating with intermittent frying for 5hr/day for 8 consecutive days in 4 different systems were studied.The systems studied included (1)
Asap, Telingai
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Aquaculture, Fish and Fisheries, Volume 6, Issue 1, February 2026.ABSTRACT Tank colour is a crucial environmental factor that influences growth performance; however, its effect on Channa striata fry under laboratory environments is not widely recognized. This study investigated the influence of tank coloration on growth, survival, cannibalism, and pigmentation of C. striata larvae under nursery rearing conditions.
Md. Rabiul Awal +6 more
wiley +1 more source
Does home cooking have an effect on phthalate levels in food? [PDF]
, 2013 A
De Henauw, Stefaan +4 more
core +1 more source
Ecology and Evolution, Volume 16, Issue 2, February 2026.Lake Tana harbors the world's most complex adaptive radiation of cyprinids in the world. Although trophic specialization has been proven to drive this diversification, the diet of endemics has been studied using only traditional stomach content analysis.
Evgeny V. Esin +6 more
wiley +1 more source
Alterações físico-químicas dos óleos de girassol, milho e soja em frituras
Química Nova, 2005 The aim of this study is to determine the influence of frying time on the alterations of sunflower, corn and soybean oils during deep fat frying of potato chips.
Jorge Neuza +3 more
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