Results 31 to 40 of about 216,682 (265)

Molecular genetic methods of analysis to identify the species affiliation of the raw material composition in food products

Vestnik MGTU, 2020
Methods based on the analysis of proteins and DNA molecules are more and more used to assess the composition of food products. Proteins research methods include immunological, electrophoretic and chromatographic ones.
Yurova E. A. , Zhizhin N. A., Filchakova S. A.   +2 more
doaj   +1 more source

The features of the natural fish productivity formation of a shallow reservoir free of ichthyofauna on the western slope of the Volga upland within Penza region

Известия высших учебных заведений. Поволжский регион: Естественные науки, 2023
Background. The development of “artisanal” aquaculture, fish farming, fish cultivation in reservoirs of complex purpose is given great importance, both at the global level, in the Russian Federation and in Penza region.
Alik Yu. Asanov
doaj   +1 more source

Analysis of Biogenic Amines Using Immunoassays, HPLC, and a Newly Developed IC-MS/MS Technique in Fish Products—A Comparative Study

Molecules, 2021
In this study, comparative analyses were carried out with ion chromatography mass-spectrometry (IC-MS/MS) which has no derivatization step, high-performance liquid chromatography (HPLC) technique, as well as two quantitative and two semi-quantitative ...
Drago Kočar, Sevim Köse, Serkan Koral, Bekir Tufan, Andrej Ščavničar, Matevž Pompe   +5 more
doaj   +1 more source

MONITORING THE PRODUCTIVITY OF ZOOPLANKTON IN THE REGULATED SURGE OF THE SURA RIVER IN PENZA REGION

Известия высших учебных заведений. Поволжский регион: Естественные науки, 2020
Background. Evaluation of the productivity of the components of the food base of ichthyofauna is currently of great importance in connection with the development of aquaculture and the search for additional reserves of aquatic biological resources in ...
A. Yu. Asanov, V. A. Senkevich
doaj   +1 more source

Comparison of the Effect of New Spice Freon Extracts Towards Ground Spices and Antioxidants for Improving the Quality of Bulgarian-Type Dry-Cured Sausage

Polish Journal of Food and Nutrition Sciences, 2017
Ground spices are a source of hazards for dry-fermented meat products. Since dry-cured sausages are not subjected to heat treatment, there is a high risk of microbial cross-contamination and physical impurities.
Balev Dessislav Kostadinov, Nenov Neno Stefanov, Dragoev Stefan Georgiev, Vassilev Kiril Petrov, Vlahova-Vangelova Dessislava Borislavova, Baytukenova Sholpan Baydildaevna, Smolnikova Farida Haripovna   +6 more
doaj   +1 more source

Dual real-time PCR method for rapid detection of sole fish and Pangasius bocourti-derived components in fish products

Zhongguo shipin weisheng zazhi, 2022
ObjectiveTo establish a dual real-time PCR rapid detection method for sole fish and Pangasius bocourti-derived components.MethodsUniversal TaqMan primers and probe sets were designed according to the mitochondrial 16S rRNA gene sequence of 13 species of ...
LI Jie, QIAN Yunkai, WANG Jianchang
doaj   +1 more source

Quorum Sensing Activity of Hafnia alvei Isolated from Packed Food

Sensors, 2014
Quorum sensing (QS) is a mechanism adopted by bacteria to regulate expression of genes according to population density. N-acylhomoserine lactones (AHLs) are a type of QS signalling molecules commonly found in Gram-negative bacteria which have been ...
Jia-Yi Tan, Wai-Fong Yin, Kok-Gan Chan
doaj   +1 more source

Scientific justification of the shelf life of fish protein hydrolysate obtained using the enzyme protosubtilin G3x

Vestnik MGTU
Fish protein hydrolysate obtained by enzymatic hydrolysis from recycle fish materials using the enzyme protosubtilin G3x is a protein component in alternative microbiological culture media.
Zhivlyantseva Yu. V., Kuranova L. K.
doaj   +1 more source

Comparative Analysis of Nutritional Values of Fishmeals Produced From Whole Anchovy and Sprat and Farmed Salmon Viscera in the Black Sea Region

Acta Natura et Scientia
Fishmeal is a nutrient-rich feed ingredient that is commonly used in commercial feed formulations for many species, primarily in the global aquaculture and pet food sectors.
Barış Bayraklı, Sezgin Yıldız
doaj   +1 more source

Nutritive and sensory value assessment of smoked dried catfishes from two indigenous markets in Benue state, Nigeria

Ruhuna Journal of Science, 2022
Nutritional assessment of processed fish is needed to ensure that such products sold in the local communities are safe for human consumption. Present study aimed at evaluating the nutritional quality of selected catfishes, namely, Clarias gariepinus ...
Ikyo Benjamin Chiaaondo, Okoroafor Chinedu Henry, Umawam Samuel Fanyam   +2 more
doaj   +1 more source