Results 1 to 10 of about 210 (138)
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
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
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
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
Cormorant pellets as a tool for the knowledge of parasite-intermediate host associations and nematode diversity in the environment [PDF]
Helminthologia, 2019 Anisakids are usually acquired through the diet. Cormorant pellets are useful to detect both parasite larval stages, and prey items which could act as intermediate hosts in the environment.
Garbin L. +6 more
doaj +2 more sources
BioTechnologia, 2017 Marine by-products contain valuable protein fractions. To ensure a profitable utilization of wastes from the fish industry, the knowledge about their quality and composition is necessary.
Daniela L. Lamas +2 more
doaj +3 more sources
Edad y crecimiento diario de juveniles de Engraulis anchoita del sur de Brasil
Marine and Fishery SciencesSe estudió el crecimiento diario de 73 juveniles de la anchoíta argentina (Engraulis anchoita) mediante el conteo y medición de los incrementos diarios en sus otolitos sagitta.
Daniel R. Brown +4 more
doaj +2 more sources
Microbiology of the Marination Process used in Anchovy (Engraulis anchoita) Production
LWT - Food Science and Technology, 1994 Abstract A microbiological study of each stage of the marination process of Engraulis achoita was conducted to determine specific flora and effectiveness. The behaviour of three kinds of raw materials (fresh, pre-salted and frozen anchovy) was assessed. Micrococcus sp. and Lactobacillus sp. were identified at each stage of the process for all the raw
S.R. Fuselli +3 more
exaly +2 more sources