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Microbiological spoilage of fish and fish products
International Journal of Food Microbiology, 1996Spoilage of fresh and lightly preserved fish products is caused by microbial action. This paper reviews the current knowledge in terms of the microbiology of fish and fish products with particular emphasis on identification of specific spoilage bacteria and the qualitative and quantitative biochemical indicators of spoilage. Shewanella putrefaciens and
L, Gram, H H, Huss
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Fish Allergy: Fish and Products Thereof
Journal of Food Science, 2004ABSTRACT: Allergy to fish is a common cause of IgE‐mediated food allergic reactions especially in geographic regions where fish is an important dietary component. Fish allergy is estimated to affect 0.4% of the total population in the United States. All species of fish are believed to be allergenic, but allergic
S.L. Taylor, J.L. Kabourek, S.L. Hefle
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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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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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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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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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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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2010
This chapter will cover various fermented products of significance and or specific in nature. Many of the products are quite similar in the way they are prepared and so will not be included. This chapter will also cover the processing techniques, microbial and chemical changes, nutritional and physiological properties, safety issues, and improving the ...
Salampessy, Junus (S24992) +2 more
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This chapter will cover various fermented products of significance and or specific in nature. Many of the products are quite similar in the way they are prepared and so will not be included. This chapter will also cover the processing techniques, microbial and chemical changes, nutritional and physiological properties, safety issues, and improving the ...
Salampessy, Junus (S24992) +2 more
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Traditional fermented fish: fish sauce production
1994Fish is the most important source of animal protein for the people in developing countries. Approximately 53% of the world’s catch is from these countries and most of the catch is consumed within the countries. In the Southeast Asian region, people recieve 60–70% of their protein from fish.
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Sound Production by Cichlid Fishes
Science, 1965Adults of three cichlid species, Hemichromis bimaculatus Gill, Cichlasoma nigrofasciatum (Günther), and Pterophyllum sp., produce sounds of apparent biological significance. Both sexes of H.
A A, Myrberg, E, Kramer, P, Heinecke
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