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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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Histamine (?) Toxicity from Fish Products
1978Publisher Summary This chapter discusses about histamine toxicity from fish products, often called scombroid poisoning, generally involves the ingestion of scombroid fish from the families Scomberesocidae and Scombridae. Scombroid fish include saury, tuna, bonito, seerfish, butterfly kingfish, and mackerel.
S H, Arnold, W D, Brown
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2017
The Mediterranean Sea dominated Greco-Roman society in many ways, but none more importantly than as a source of food. Early Punic settlers in the West and later Greeks and Romans, motivated by the need for long-term storage and commercial transportation of highly spoilable marine products, developed methods for salting fish that have persisted, albeit ...
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The Mediterranean Sea dominated Greco-Roman society in many ways, but none more importantly than as a source of food. Early Punic settlers in the West and later Greeks and Romans, motivated by the need for long-term storage and commercial transportation of highly spoilable marine products, developed methods for salting fish that have persisted, albeit ...
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