Results 31 to 40 of about 56,288 (301)
Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar [PDF]
, 2019 Kitoza samples collected from producers in Madagascar were analyzed for their physicochemical and microbial properties. Lactic acid bacteria and coagulase‐negative staphylococci were the two codominant populations with average counts of 6–7 log cfu/g ...
AFNOR +11 more
core +2 more sources
Journal of Fisheries, 2017 Twelve isonitrogenous (35 % crude protein) and isocaloric (18.0 kJ/g) diets were formulated incorporating raw and fermented soybean meal (SBM) at 15%, 30%, 45% and 60% levels by weight.
Suhas Kumar Dan +3 more
doaj +3 more sources
Microorganisms, 2020 Organic acid contents of acidified and fermented fish silages made from gibel carp (Caracius gibelio) and klunzinger’s ponyfish (Equulites klunzingeri) fishes, and from fish processing residues or by-products, were determined and studied.
Esmeray Kuley +6 more
doaj +1 more source
Foods, 2022 Spontaneous fermentation is a critical processing step that determines the taste quality of fermented mandarin fish (Siniperca chuatsi). Here, untargeted metabolomics using ultra-high-performance liquid chromatography coupled with Q Exactive tandem mass ...
Yueqi Wang +7 more
doaj +1 more source
Influence of salt and millet treatments during meat fish fermentation in Senegal [PDF]
, 2019 Microbial growth in meat from traditional handled Arius heudelotii fish during fermentation at 25-30°C in Senegal has been determined. Microorganisms involved in fermentation and pathogen microorganisms were analyzed in function of salt and millet ...
Diop, Michel Bakar +5 more
core +1 more source
Food Research International, 2023 Fermented fish and fermented fish-based products are part of the diet of many countries all over the world. Their popularity is not only due to the unique flavor, the distinct texture, and the good nutritional quality, but also to the easiness of the production process, that is commonly based on empirical traditional methods.
Luca Belleggia, Andrea Osimani
openaire +2 more sources
Comparative Evaluation of Fermented Fish Waste, Fermented Whole Herring, and Fish Meal
Poultry Science, 1990 Abstract Various biological assays were used to compare the nutritional qualities of fermented fish waste, fermented whole herring, and herring fish meal. Samples of each product were analyzed for proximate constituents and lipid classes as well as for their fatty-acid profile and amino-acid composition.
EMMANUEL NWOKOLA, JEONG SIM
openaire +1 more source
Laminaria japonica Extract Enhances Intestinal Barrier Function by Altering Inflammatory Response and Tight Junction-Related Protein in Lipopolysaccharide-Stimulated Caco-2 Cells. [PDF]
, 2019 In the normal physiological state, intestinal epithelial cells act as a defensive frontline of host mucosal immunity to tolerate constant exposure to external stimuli.
Ding +13 more
core +1 more source
Milk Chemical Composition of Dairy Cows Fed Rations Containing Protected Omega-3 Fatty Acids and Fermented Rice Bran [PDF]
, 2013 The research was conducted to investigate the effect of ration containing protected omega-3 and fermented rice bran on chemical composition of dairy milk. The research employed 10 female PFH dairy cows of 2-4 years old with body weight 300-375 kg.
Purnomo, S. H. (S) +1 more
core
FEBS Letters, EarlyView.This study reveals how the mitochondrial protein Slm35 is regulated in Saccharomyces cerevisiae. The authors identify stress‐responsive DNA elements and two upstream open reading frames (uORFs) in the 5′ untranslated region of SLM35. One uORF restricts translation, and its mutation increases Slm35 protein levels and mitophagy.
Hernán Romo‐Casanueva +5 more
wiley +1 more source