Results 11 to 20 of about 604 (180)

Seasonal variations in the growth of anchovy larvae (Engraulis anchoita) on the Argentine coastal shelf

Scientia Marina, 2010
Age and growth rates of the anchovy larvae (Engraulis anchoita) in Argentine waters were estimated by analysing daily growth increments in sagittal otoliths under light microscope.
Ezequiel Leonarduzzi, Daniel R. Brown, Ramiro P. Sánchez   +2 more
doaj   +5 more sources

Argentine anchovy (Engraulis anchoita) stock identification and incipient exploitation in southern Brazil

Latin American Journal of Aquatic Research, 2013
The Argentine anchovy (Engraulis anchoita) is an essential species in the pelagic ecosystem of the southwest Atlantic Ocean, and a potentially important fishery resource.
Felipe M Carvalho, Jorge P Castello
doaj   +3 more sources

Avaliação funcional de bases proteicas desidratadas de anchoita (Engraulis anchoita)

Brazilian Journal of Food Technology, 2011
Considerou-se neste trabalho a avaliacao funcional de bases proteicas desidratadas de anchoita (Engraulis anchoita) foi considerada neste trabalho. A polpa do pescado foi separada mecanicamente e submetida a lavagem com dois solventes, agua e acido fosforico. A secagem em camada delgada das bases proteicas foi conduzida em temperaturas de 40, 60 e 70°C
Garcia-Torchelsen, Liziane, Jacob-Lopes, Eduardo, Queiroz, Maria Isabel   +2 more
openaire   +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. Anchovy fillets were fermented with added NaCl and glucose with 4 different treatments: A (NaCl 1% and glucose 4%), B ...
Carbonera, N., Mitterer-Daltoé, M.L., Lohfeldt, M.I., Pastous-Madureira, L.S., Espírito Santo, M.L.P., Queiroz, M.I.   +5 more
openaire   +3 more sources

Current and potential alternative food uses of the Argentine anchoita (Engraulis anchoita) in Argentina, Uruguay and Brazil [PDF]

, 2009
Fil: Queiroz, Maria Isabel. Universidade Federal do Rio Grande. Institute of Chemistry; Brazil.
Madureira, Lauro Antonio Saint Pastous, Castello, Jorge Pablo, Prentice-Hernández, Carlos, Queiroz, Maria Isabel, Espírito Santo, Milton Luiz Pinho, Augusto-Ruiz, Walter, Abdallah, Patrízia Raggi, Hansen, J., Bertolotti, María Isabel, Manca, E., Yeannes, M. I., Avdalov, Nelson, Fernández Amorín, S.   +12 more
core   +5 more sources

Atividade do Lactobacillus plantarum na preservação da anchoita (Engraulis anchoita) fermentada

Revista do Instituto Adolfo Lutz, 2010
A anchoita (Engraulis anchoita) foi utilizada para a elaboração de um produto fermentado com qualidade sensorial e segurança do alimento. A mistura (pescado - NaCl - glicose) foi empregada para avaliar os fatores que aceleram a fermentação lática, o decréscimo do pH e a multiplicação das bactérias láticas, com redução dos micro-organismos ...
Nádia Carbonera, Milton Luiz Pinho Espírito Santo   +1 more
openaire   +2 more sources

Climate Variability of the Northern Argentinean Shelf Circulation: Impact on Engraulis Anchoita

The International Journal of Ocean and Climate Systems, 2012
A high-resolution ocean model and hydrographic observations are used to characterize the shelf circulation of the northern Argentinean shelf during the study period (1993–2008) and ultimately to explore possible linkages among atmospheric, oceanic, and biological climatic variability. Abundance of larvae and eggs of the local anchovy species, Engraulis
Guillermo Auad, Patricia Martos
openaire   +2 more sources

Comparison of spawning patterns of the Brazilian sardine (Sardinella brasiliensis) and anchoita (Engrautis anchoita) in Ubatuba region, southern Brazil during 1985 through 1988 [PDF]

Brazilian Journal of Oceanography, 1992
The Brazilian sardine (Sardinella brasiliensis) and anchoita (Engrautis anchoita) inhabit the southeastern Brazilian Bight. The former spawns at night (21:00-03:00) in coastal region during late-spring and summer, meanwhile, the latter spawns all year ...
Yasunobu Matsuura, Henry L Spach, Mário Katsuragawa   +2 more
doaj   +2 more sources

Avaliação química, física e sensorial de conserva de anchoita (Engraulis anchoita) em molho com tomate

Revista do Instituto Adolfo Lutz, 2011
Os objetivos do presente estudo foram avaliar o enlatamento da anchoita, a característica química do produto e determinar a qualidade e a aceitabilidade da conserva em molho com tomate. O pescado selecionado, a anchoita, foi capturado na costa sul do Rio Grande do Sul, o molho de cobertura foi o concentrado de tomate e as latas utilizadas, de folhas de
Janise Pedroso Colembergue, Nádia Carbonera, Milton Luiz Pinho Espirito Santo   +2 more
openaire   +2 more sources

Distribution patterns and feeding success of anchovy, Engraulis anchoita, larvae off southern Brazil

Scientia Marina, 1998
Feeding success and changes in horizontal patchiness relative to size were studied for anchovy, Engraulis anchoita, larvae caught with a Bongo net off southern Brazil.
Marcelo Cunha Vasconcellos, Katia Felizola Freire, Jorge Pablo Castello   +2 more
doaj   +4 more sources