Distribution of Oikopleura dioica (Tunicata, Appendicularia) associated with a coastal frontal system (39°- 41°S) of the SW Atlantic Ocean in the spawning area of Engraulis anchoita anchovy [PDF]
Brazilian Journal of Oceanography, 2013 Among tunicates, the small planktonic appendicularians generally comprise a significant fraction of the mesozooplankton in frontal systems. The summer 2011 distribution (vertical and spatial) of Oikopleura dioica was studied in terms of abundance ...
Mariela Spinelli +3 more
doaj +6 more sources
ACCEPTABILITY OF ANCHOVY-BASED (Engraulis anchoita) PREPARATIONS
Demetra, 2013 This study aimed to assess the acceptability of two preparations of Argentine anchovy with 69 untrained panelists of a university in the southern state of Rio Grande do Sul, Brazil, given the importance of fish consumption for health, the need to ...
Bianca Barbieri Correa da Silva +4 more
doaj +4 more sources
Acceptance of fermented anchovy (Engraulis anchoita) [PDF]
Acta Alimentaria, 2014 The objective of this study was to evaluate the acceptance of fermented anchovy (Engraulis anchoita) by consumers aged 18–67 (n=100) from two experiments, first using preference test and then by acceptance of formulation preference.
Carbonera, N. +5 more
core +3 more sources
Identification, technological and safety characterization of Lactobacillus sakei and Lactobacillus curvatus isolated from Argentinean anchovies (Engraulis anchoita). [PDF]
Springerplus, 2013 In this study, the identification and characterization of Lactobacillus previously isolated from fresh anchovies (Engraulis anchoita) are investigated.
Belfiore C, Raya RR, Vignolo GM.
europepmc +5 more sources
Brazilian Journal of Food Technology, 2011 Considerou-se neste trabalho a avaliação funcional de bases proteicas desidratadas de anchoita (Engraulis anchoita) foi considerada neste trabalho. A polpa do pescado foi separada mecanicamente e submetida à lavagem com dois solventes, água e ácido ...
Liziane Garcia-Torchelsen +2 more
doaj +2 more sources
Isolation and characterization of Pediococcus halophilus from salted anchovies (Engraulis anchoita). [PDF]
Appl Environ Microbiol, 1985 The presence of bacteria in salted anchovies during and at the end of the curing process was investigated. Attempts to isolate bacteria under aerobic or anaerobic conditions led to the isolation of only bacteria of the genus Pediococcus which were identified as Pediococcus halophilus.
Villar M +4 more
europepmc +4 more sources
Variation in the isotopic composition of striped weakfish Cynoscion guatucupa of the Southwest Atlantic Ocean in response to dietary shifts [PDF]
Brazilian Journal of Biology, 2017 The aim of this study was to analyze the isotopic composition in muscle of striped weakfish Cynoscion guatucupa from Southwest Atlantic Ocean in order to evaluate a possible variation in δ13C and δ15N in response to dietary shifts that occur as animals ...
M. N. Paso Viola +4 more
doaj +3 more sources
Vetor, 2016 Resumo - Resumo - Com a diminuição dos estoques da sardinha (Sardinella brasiliensis), as indústrias de conserva de pescado no Brasil vêm passando por graves problemas de abastecimento.
Helena Geneves Porto Azambuja +3 more
doaj +5 more sources
Local extinction of a parasite of Magellanic penguins? The effect of a warming hotspot on a ‘cold’ trematode [PDF]
ParasitologyIt is often postulated that natural systems are expected to suffer an increasing risk of infectious disease outbreaks as climate change accelerates. In the northern Argentine Sea, the rise of ocean temperature has produced a tropicalization of demersal ...
Paula Marcotegui +8 more
doaj +2 more sources
Assessment of the labelling accuracy of spanish semipreserved anchovies products by FINS (forensically informative nucleotide sequencing) [PDF]
Heliyon, 2016 Anchovies have been traditionally captured and processed for human consumption for millennia. In the case of Spain, ripened and salted anchovies are a delicacy, which, in some cases, can reach high commercial values.
Amaya Velasco +3 more
doaj +2 more sources