Results 261 to 270 of about 42,402 (318)
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1993
This supplement to McCance and Widdowson's The Composition of Foods 5th Edition presents in-depth information on the nutrient content of fish, crustacea, molluscs, fish products and fish dishes available in the UK. All previously published data have been updated and revised, and Fish and Fish Products now provides composition values for 308 foods, over
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This supplement to McCance and Widdowson's The Composition of Foods 5th Edition presents in-depth information on the nutrient content of fish, crustacea, molluscs, fish products and fish dishes available in the UK. All previously published data have been updated and revised, and Fish and Fish Products now provides composition values for 308 foods, over
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1998
Finfish and shellfish are second only to meat and poultry as staple animal protein foods for most of the world. The range of fish products is very large and includes foods prepared by a broad spectrum of both traditional and modern food technology methods. In some countries (e.g. Japan), fish are the principal source of protein. In the past two decades
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Finfish and shellfish are second only to meat and poultry as staple animal protein foods for most of the world. The range of fish products is very large and includes foods prepared by a broad spectrum of both traditional and modern food technology methods. In some countries (e.g. Japan), fish are the principal source of protein. In the past two decades
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AGE Markers in Fish and Fish Product
2023The Maillard reaction starts between the carbonyl group of reducing sugars and the amino groupof amino acids, peptides, or proteins, and takes place during the processing and storage of foods.In addition to contributing to foods’ flavor and color properties, the reaction can also showantioxidant and/or antimicrobial effects. In addition to its positive
Kaban, Güzin, Anlar, Pınar
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Productivity and fish production
1992The aquatic environment supports various communities of living organisms. They constitute the biotic load of a pond. Natural productivity is the capacity to increase this biotic load over time. Assessment of this productivity is required in order to determine how much an environment can generate or produce using its natural resources.
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Fermented fish and fish products
1998Fermented fish products contribute significantly to the protein intake of a large number of the World’s population. In some countries, such as Thailand, Kampuchea, Malaysia, Cambodia, Philippines and Indonesia in South East Asia, these products are a staple part of the diet. Amano (1962) reported that in Cambodia, some 7.5% of the total dietary protein
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Production and consumption of fish and fish products in the Republic of Buryatia
Economy of agricultural and processing enterprisesThe results of this study aim to identify resources that contribute to the increase in fish product consumption in the internal market of the Republic of Buryatia. The article offers recommendations for potential collaboration between executive authorities to provide government support and regulation of the domestic market.
Tatiana V. Polozova +3 more
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PRODUCTION AND CONSUMPTION OF FISH AND FISH PRODUCTS: PROBLEMS AND SOLUTIONS
AIC: economics, managementThe article analyzes the fish industry in Russia as a complex and dynamically developing sector of the economy with significant food security implications. The main objective is to provide the population with high-quality products. The study examines the obstacles to the sector's development and analyzes fish production and consumption in the country ...
Tatiana Vladimirovna Polozova +3 more
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Canning fish and fish products
1997The contents of cans are generally ideal growth media for a vast array of micro-organisms. In particular, and in contrast to other prepared food products for retail sale, they will readily support the growth of anaerobic over aerobic organisms. Since the most familiar signs of food spoilage reflect the growth of aerobes, this could lead to contaminated
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TECHNOLOGY OF FİSH PRODUCT PRODUCTİON
MacroFrontiers 2025: 3th International Conference on Macromolecular CompoundsFood refrigeration is used to quickly reduce the temperature of a product to its optimum storage temperature. Food products begin to spoil very quickly after harvesting. Therefore, it is important to store it as quickly as possible to ensure the best quality of the product.
Gulnara Aliyeva +4 more
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Chemistry in the kitchen: fish and fish products
Nutrition & Food Science, 1996Reviews the characteristics of differing fish types along with their structure, composition and quality. Examines organoleptic changes associated with microbial, oxidative and enzymic spoilage during post‐harvest storage of fish.
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