Results 211 to 220 of about 77,009 (255)

Monthly basket costs for healthy and sustainable diets in Italian provinces: A seasonal dataset by demographic profile (2021-2024). [PDF]

Data Brief
Yang H, Benedetti I, Marchetti S.
europepmc   +1 more source

Protective effects of hydrocolloid nanoemulsion coatings against myofibrillar protein oxidation in frozen trout. [PDF]

Front Nutr
Kara A, Çağlak E, Karslı B.
europepmc   +1 more source

Primary pulmonary myxoid sarcoma with detected <i>EWSR1</i> gene translocation: a case report. [PDF]

AME Case Rep
Lin M, Chen X, Lin F, Yang Y.
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Seafood Abundance Correlates With Nitrogen Stable Isotope Ratio in Japanese Diet. [PDF]

Rapid Commun Mass Spectrom
Yoshinaga J, Oyama R.
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Glazing of frozen fish: Analytical and economic challenges

Analytica Chimica Acta, 2010
Adequate glazing (6-10%) of fish fillets prior to frozen storage protects the final product from dehydration, oxidation and quality loss. Excessive glazing (>12%) on the other hand may significantly affect the economic value and end user satisfaction of frozen fish fillets.
Wim Verbeke, Lynn Vanhaecke, Hubert F De Brabander   +2 more
exaly   +3 more sources

The State of Water in Frozen Fish

2021 13th International Conference on Electromagnetic Wave Interaction with Water and Moist Substances (ISEMA), 2021
We have investigated the dielectric permittivity of fresh and sea water fish flesh as a function of temperature. The measured spectra are complex with many overlain interfacial processes. However, 2 distinct process related to water-protein complexes can be identified. One is hydration water around proteins.
Paul Ben Ishai, Anna Greenbaum Gutina, Ivan Lunev, Yuri Feldman   +3 more
openaire   +1 more source

Protein changes in frozen fish

C R C Critical Reviews in Food Science and Nutrition, 1976
Storage of frozen fish brings about a decrease of extractability of myofibrillar proteins. There is also deterioration of the texture and functional properties of the flesh. In model systems, aggregation of myosin, actin, tropomyosin, and whole myofibrils have been described.
Zdzislaw E. Sikorski, June Olley, Sylwia Kostuch, Harold S. Olcott   +3 more
openaire   +2 more sources

Desiccation of Frozen Fish

Journal of the Fisheries Research Board of Canada, 1967
not available
J. W. Boyd, B. A. Southcott, G. F. Boothby   +2 more
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Microwave Attenuation by Frozen Fish

Journal of Microwave Power, 1977
AbstractThe degree of attenuation of r.f. and microwave power in frozen fish muscle is related to the unfrozen water content. Provided that the total water content is known, measurement of this attenuation provides a means of determining the enthalpy of the muscle non-destructively.
openaire   +1 more source