Results 61 to 70 of about 964,561 (272)

Fish Commission research briefs. Vol. 3, 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 the basis for conservation measures.
Oregon. Fish Commission
core   +5 more sources

Ammonification Process Is Limited by Transformation of Medium Molecular Weight Nitrogenous Organics but Not Hydrolysis of Proteins

Advanced Science, EarlyView.
A multi‐level analytical framework, integrating protein‐level persistence analysis, nontargeted HRMS formula tracking, peptide‐level proteomics, and targeted monomer quantification under varying redox conditions, together with FMO calculations reveal that ammonification is limited by medium molecular weight nitrogenous multimers.
Jing Li, Junjie Qiu, Fan Lü, Hua Zhang, Pinjing He   +4 more
wiley   +1 more source

Effect of fish source fermented feed protein on growth performance and meat quality of pigs

Siliao yanjiu, 2023
The experiment was conducted to study the effect of fish source fermented feed protein on the growth performance and meat quality of pigs. A total of 120 healthy and active piglets of similar age, with the same body weight of (17.8±0.2) kg, were randomly
XU Wen-tian, LI You-gang, DONG Hao, GUO Xiao-hua, SUN Jia-yi, QI Xiang-ming, WANG Hui-jie, WANG Yu-yu   +7 more
doaj  

Improving the Physicochemical Properties, Organic Acids, Amino Acids, Volatile Organic Compounds, and Metabolites of Laohan Melon Juice Through Fermentation With Different Lactic Acid Bacteria

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Fermentation with lactic acid bacteria could improve amino acids, volatile organic compounds (VOCs), and nonvolatile metabolites of Laohan melon juice (LMJ), which provides theoretical guidance for the development of Laohan melon beverage and advances knowledge of the metabolic mechanisms of VOCs in LMJ.
Yun Xie, Sihan Hou, Mingdong Tan, Jianqiao Jiang, Yue Hu, Yiwen Chen, Yongkang Li, Miao Cui, Jianming Niu, Weidong Cheng, Xilei Pu, Yuyun He, Feifei Gao   +12 more
wiley   +1 more source

Fish-based traditional fermented products in Asia: a functional food rich in GABA for hypertension control

Cogent Food & Agriculture
Asian culinary traditions encompass a wide range of fermented fish products that offer significant potential as functional foods due to their bioactive components, particularly γ-aminobutyric acid (GABA).
Gemilang Lara Utama, Devia Nurul Inayah, Siti Nurmilah, Tita Rialita, Bibin Bintang Andriana, Roostita L. Balia   +5 more
doaj   +1 more source

Food Hygiene Practices of Vendors and Microbiological Quality of Ready to Eat Foods at Night Markets

AgriFood: Journal of Agricultural Products for Food, EarlyView.
This study investigates the relationship between food hygiene practices among night market vendors and the microbiological quality of ready to eat (RTE) foods sold at night markets. ABSTRACT Ready to eat (RTE) foods are popular options in night markets due to their convenience, affordability, and accessibility.
Yu Xin Soon, Kai Wen Koay, Seok Tyug Tan, Seok Shin Tan, Hariyono Hariyono, Chin Xuan Tan   +5 more
wiley   +1 more source

Bioactive components of fermented soya beans effective against diarrhoea-associated bacteria [PDF]

, 2010
Tempe is a fermented food, obtained by fungal fermentation of soya beans. During the processing specific flavour, texture and nutritional properties are achieved. Previous research has indicated that tempe reduced the incidence and severity of diarrhoea.
Roubos-van den Hil, P.J.
core  

Comparative Meta‐Analysis of Antimicrobial Peptides in Aquatic and Terrestrial Livestock Species

Animal Research and One Health, EarlyView.
A global meta‐analysis of 58 studies (926 effect sizes and 29 species across five taxa) revealed that dietary antimicrobial peptides generally improve growth performance, blood metabolites, and immune responses. The greatest benefits were observed in omnivorous livestock, such as pigs and chickens. Dose‐duration effects were evident. An optimal outcome
Lily Liu, Xu Luo, Qin Zhang, Jinhai Wang, Alan E. Wilson   +4 more
wiley   +1 more source

Health benefits and functions of salt-fermented fish

Journal of Ethnic Foods
Salt-fermented fish, a typical food in many regions of the world, was classified into three types depending on the processing method. It was divided into a process of fermenting by adding fish and salt only, a method of filtering it to form a fish sauce,
Yong-Jun Cha, Daeung Yu
doaj   +1 more source

Effect of Different Curry Flavor Concentrations on the Fermentation Process and Lactic Acid Bacteria of Layang Scad (Decapterus macrosoma)

MATEC Web of Conferences, 2017
For various socio-economic and technical factors, fermentation process is among the commonly used method for fish preservation in South-Eastern Asia. However, the fermented fish were not well accepted by some people due to its unpleasant odour and unique
Ibrahim Roshita, Balakrishnan Kunasundari, Musa Norsaliha   +2 more
doaj   +1 more source