Results 31 to 40 of about 964,561 (272)
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
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
Fish Commission research briefs. Vol. 4, no. 1
These short reports are intended to inform the public, industry, and other interested parties of the current studies of the Commission's staff and of the basis for conservation measures.
Oregon. Fish Commission
core +6 more sources
Fish Fermented Technology by Filamentous Fungi [PDF]
, 2014 There is the greatest variety of filamentous fungal fermented food in Asia. KOJI, which is filamentous fungal fermented cereal, is used widely to seed or culture various fermented food and beverages such as miso, soy sauce, sake, and so on.
芝, 恒男 +18 more
core
FEBS Open Bio, EarlyView.Abruptly changing from aerobic to anaerobic conditions (sudden anaerobization) induced growth inhibition and a significant increase in intracellular labile ferrous iron in the aerotolerant anaerobe Amphibacillus xylanus. We found that free flavins mediate efficient electron transfer from NADH to ferric iron under anaerobic conditions, suggesting that ...
Shinya Kimata +13 more
wiley +1 more source
Biological ensilage of fish : optimization of stability, safety and functionality [PDF]
, 2002 This thesis deals with stability, safety, and functionality aspects of biological fish silage (BFS) obtained by lactic acid fermentation. BFS may provide an economically viable, environment friendly way of upgrading fish waste.BFS has been found ...
Enes Dapkevicius, M.L.N.
core
Evaluating the effect of γ‐oryzanol on MASLD pathology using a medaka fish model
FEBS Open Bio, EarlyView.This study explores a liver disease called MASLD, which is increasing worldwide and can lead to serious damage. Researchers used medaka fish instead of rodents to test a food compound, γ‐oryzanol. Fish fed this compound had less liver fat and healthier gut bacteria.
Yukako Ito +7 more
wiley +1 more source
Identification of (20R)‐protopanaxadiol from Panax ginseng as a novel anti‐SARS‐CoV‐2 compound
FEBS Open Bio, EarlyView.We established a noninfectious BAC‐based SARS‐CoV‐2 replicon that enables antiviral screening under BSL‐2 conditions. Using this platform, we screened 373 food‐derived compounds and identified (20R)‐protopanaxadiol from Panax ginseng as a novel inhibitor of SARS‐CoV‐2 RNA replication, highlighting the value of safe replicon systems for antiviral ...
Midori Takeda +4 more
wiley +1 more source
Food Safety and RiskProbiotics such as Lactobacillus plantarum and Saccharomyces cerevisiae could improve food quality and provide a good health effect for consumers. The objective of this study is to detect the changes during natural and microbial fermentation of roe-free ...
Fatma A. Abdo +2 more
doaj +1 more source
Revista Brasileira de ZootecniaThis study was conducted to estimate the effect of dietary supplementation with fermented fish meal on growth performance, blood metabolites, and fecal microflora in weaning pigs.
Hyuk Jun Lee +4 more
doaj +1 more source