Results 21 to 30 of about 414 (159)
Fish and Fisheries, Volume 23, Issue 6, Page 1371-1382, November 2022., 2022 Abstract Warming increases the metabolic rates of fishes and drives their oxygen demands above environmental oxygen supply, leading to declines in fish growth and smaller population sizes. Given the wide variability in species' sensitivity to changing temperature and oxygen levels, warming and oxygen limitation may be altering the composition of fish ...
Tayler M. Clarke +5 more
wiley +1 more source
Spatial Variation in Contaminant Occurrence in Marine Fishes and Prawns from Coastal Tanzania
Environmental Toxicology and Chemistry, Volume 41, Issue 2, Page 321-333, February 2022., 2022 Mean contaminant concentrations of sum polychlorinated biphenyls, sum polybrominated diphenyl ethers, sum hexachlorobenzene, and sum dichlorodiphenyltrichloroethanes in edible tissues of marine fishes and prawns collected from Dar es Salaam, Kunduchi, and Zanzibar.
Ane Haarr +6 more
wiley +1 more source
Chemical hazards in smoked meat and fish
Food Science &Nutrition, Volume 9, Issue 12, Page 6903-6922, December 2021., 2021 ‐Main hazards reported in smoked meat and fish are toxic and carcinogenic to humans ‐Levels of chemical hazards reported from literature exceeded the maximal limits of European Union ‐Consumption of smoked meat and fish presents risk for consumers ‘health Abstract This review aims to give an insight into the main hazards currently found in smoked meat ...
Ogouyôm Herbert Iko Afé +7 more
wiley +1 more source
eFood, Volume 2, Issue 5, Page 209-233, October 2021., 2021 The valorization of by‐products is currently a matter of great concern to improve the sustainability of the food industry. High quality by‐products derived from the food chain are omega‐3 fatty acids, being fish the main source of docosahexaenoic acid and eicosapentaenoic acid.
Paz Otero +8 more
wiley +1 more source
Journal of Japan Oil Chemists' Society, 1994 Examination was made of the effects of canning fill oil on the lipid composition of bonito muscle after storage for 18 months compared to raw and frozen samples. Lipid class and fatty acid compositions were analyzed for the flesh lipids of bonito and fill oil as packing medium.
WADA, Shun, DIMICI, Levent
openaire +2 more sources
Atividade antimicrobiana do lactobacillus sakei na fermentação do bonito-
Vetor, 2007 RESUMO As bactérias láticas, das quais faz parte o Lactobacillus sakei, são um grupo heterogêneo de microrganismos com espectro antibacteriano, modo de ação e propriedades químicas específicos.
Jarbas Luiz Lima de Souza +5 more
doaj +4 more sources
Checklist of commercially important Scombridae in Aceh, Indonesia [PDF]
BIO Web of ConferencesThe Scombridae family represents one of the most commercially valuable groups of pelagic fish, widely consumed across the globe. Despite their economic importance and high market demand, scientific data on Scombridae species in Aceh remains scarce.
Azzahra Rudi Reefa +9 more
doaj +1 more source
Efektivitas penggunaan rumpon sebagai daerah penangkapan ikan di Perairan Pusong Kota Lhokseumawe
Depik Jurnal, 2018 The existence of fish aggregating devices (FADs) in a waters is able to establish a new fishing ground that potential waters. FADs are able to attract the attention of the gathering of fishes and other aquayic organisms around it, increasing the density ...
Makwiyah A. Chaliluddin +6 more
doaj +1 more source
NIPPON SUISAN GAKKAISHI, 1988 The water-soluble arsenic compound was isolated from a concentrated extract of skipjack tuna (so-called “katsuo-senji” in Japanese) which was prepared from cooker drain of “katsuo-fushi” preparation, and that of albacore prepared from steaming drain of tuna canning.
Tagawa, Shoji +3 more
openaire +2 more sources
, 2020 Katsuwonus pelamis (Linnaeus 1758) —Skipjack tuna Taxonomy. First record from Lebanon as Euthynnus pelamys, L. by Gruvel (1931: 107). Recent unpublished records from Tyre, Sarafand, Saida, Beirut, Batroun, Tripoli (1998–2019).
Fricke, Ronald, Bariche, Michel
core +1 more source