Results 51 to 60 of about 3,851,994 (282)

pathogen bacteria in fish [PDF]

This material explain pathogen bacteria in fish and seafood ...
Susanto, Eko
core   +1 more source

PROXIMATE ANALYSIS AND NUTRITIONAL PROFILE OF FISH FEED BASED ON DRIED TUBIFEX WORMS (Tubifex sp.) AND PAPAYA LEAF EXTRACT

Jurnal Biosains Pascasarjana
This study aimed to analyze the nutritional content of fish feed with a novel formulation, combining dried Tubifex worms and papaya leaf extract, to enhance growth and production efficiency in freshwater fish.
Budi Rianto Wahidi, Muhammad Fernanda Pratama Hafidz, Era Insivitawati   +2 more
doaj   +1 more source

Automation technologies for fish processing and production of fish products

Journal of Physics: Conference Series, 2019
Abstract The fish processing industry applies a small number of automation technologies compared to other industries. Their number should be increased despite automated food processing problems and hygiene requirements. Automation and implementation of robots can reduce production costs and improve product quality.
V I Komlatsky, T A Podoinitsyna, V V Verkhoturov, Y A Kozub   +3 more
openaire   +1 more source

Golgi enzymes are retrieved from the plasma membrane to the trans‐Golgi network

FEBS Letters, EarlyView.
Golgi enzymes are traditionally considered resident proteins retained within the Golgi apparatus. Here, we demonstrate that a subset transiently reaches the cell surface and is subsequently retrieved to the trans‐Golgi network via retrograde transport. Using a nanobody‐based toolkit, we uncover a dynamic trafficking cycle of several Golgi enzymes.
Dominik P. Buser, Tina Junne
wiley   +1 more source

Partial depletion of plasminogen activator inhibitor‐1 decreases subcutaneous fat cell hypertrophy and liver cholesterol in high‐fat‐fed female mice

FEBS Letters, EarlyView.
Obesity raises blood levels of PAI‐1, a protein linked to metabolic dysfunction‐associated steatotic liver disease in people with obesity. In female mice fed a high‐fat diet, partially lowering PAI‐1 led to smaller subcutaneous fat cells and lower liver cholesterol, without changing body weight or insulin sensitivity.
Claudia E. Ramirez Bustamante, Robert Sharp, Pradip K. Saha, Elizabeth S. Anaya, Elizabeth L. Lieu, Evelyn L. de Groot, Pooja Patel, Mi Jeong Heo, Aaron R. Cox, Kang Ho Kim, Sean M. Hartig   +10 more
wiley   +1 more source

Food-Borne Bacteria Associated with Seafoods: A Brief Review

Journal of Food Quality and Hazards Control, 2020
Consumption of contaminated seafoods is a major cause of death and hospitalization particularly in poor and developing countries. As with other food types, seafoods are also not free of food-borne pathogens and several risk factors are associated with ...
A. Ali, A. Parisi, M.C. Conversano, A. Iannacci, F. D’Emilio, V. Mercurio, G. Normanno   +6 more
doaj  

Ligand‐dependent transcriptional heterogeneity in cell cycle gene expression delays G1/S entry

FEBS Letters, EarlyView.
EGF and HRG induce distinct G1/S progression programs in ErbB2‐amplified BT474 breast cancer cells. Despite activating the potent ErbB2–ErbB3 heterodimer, HRG does not accelerate cell‐cycle entry. Instead, EGF promotes earlier restriction‐point passage via ERK–FOS signaling, whereas HRG activates the AKT–MYC axis, driving transcriptional heterogeneity ...
Ririn Rahmala Febri, Ayaka Nagasato‐Ichikawa, Keita Iida, Shuhei Kimura, Akira Imamoto, Mariko Okada   +5 more
wiley   +1 more source

Structural and biochemical analysis of a B12 superbinder

FEBS Letters, EarlyView.
BtuG proteins are vitamin B12 scavengers in Bacteroides thetaiotaomicron, a dominant human gut bacterium. We present crystal structures of three BtuG homologs bound to cobalamin and its precursor cobinamide, revealing picomolar binding affinities, among the highest known for any natural protein.
Jose M. Martinez Felices, Jacob J. Whittaker, Dirk J. Slotboom, Albert Guskov   +3 more
wiley   +1 more source

Korean traditional fermented fish products: jeotgal

Journal of Ethnic Foods, 2016
Jeotgal (醢) is a traditional Korean fermented food with thousands years of history with kimchi and other jang (fermented soybean products, 醬). The history was proved by research from historical literature and antique architecture.
Ok Kyung Koo, Soo Jung Lee, Kyung Rhan Chung, Dai Ja Jang, Hye Jung Yang, Dae Young Kwon   +5 more
doaj   +1 more source

Assessment of Trends in Fish Products Consumption by the Citizens of the Republic of Buryatia [PDF]

Экономика региона, 2017
The article is devoted to the assessment of fish products consumption by the citizens of the region. The purpose of the research is the development and application of the tools simulating consumer demand on fish products on the example of the households ...
Anna Platonovna Nikiforova, Olga Platonovna Nikiforova, Inna Vladimirovna Antokhonova   +2 more
doaj   +1 more source