Results 271 to 280 of about 22,099 (300)
Some of the next articles are maybe not open access.
Bioscience, Biotechnology, and Biochemistry, 1995
The main problem with dried-salted fish (DSF) products is lipid oxidation. PUFA of fish oil is very easily oxidized, and sodium chloride is known to be a pro-oxidant. Many researchers have found that the products of lipid oxidation had negative effects on a variety of species, so we evaluated the effect of a desalting and defatting treatment on the ...
M, Astawan +3 more
openaire +2 more sources
The main problem with dried-salted fish (DSF) products is lipid oxidation. PUFA of fish oil is very easily oxidized, and sodium chloride is known to be a pro-oxidant. Many researchers have found that the products of lipid oxidation had negative effects on a variety of species, so we evaluated the effect of a desalting and defatting treatment on the ...
M, Astawan +3 more
openaire +2 more sources
Traditional Dried and Salted Nile Fish products in Sudan: A review
2020The objective of this review is to check the common methods used in drying and salting of fish preservation in Sudan and their effect on sensory, chemical and microbial indicators. Drying and salting of fish are very common in Sudan, when the other methods of preservation are not available in fish production areas.
openaire +1 more source
International Journal of Food Science and Technology, 1985
Abstract The yields and composition of Haplochromis mince prepared by passing whole fish or ‘nobbed’ (beheaded and eviscerated) fish through a flesh-bone separator were investigated. Salted minced fish cakes were prepared using a dry salt to minced fish mixture (40 : 100).
C M DHATEMWA, S W HANSON, M J KNOWLES
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Abstract The yields and composition of Haplochromis mince prepared by passing whole fish or ‘nobbed’ (beheaded and eviscerated) fish through a flesh-bone separator were investigated. Salted minced fish cakes were prepared using a dry salt to minced fish mixture (40 : 100).
C M DHATEMWA, S W HANSON, M J KNOWLES
openaire +1 more source
Xerophilic Moulds Isolated from Salted and Unsalted Dried Fish from Traditional Markets in Jakarta
Indonesian Food and Nutrition Progress, 2014A study was carried out on the mycoflora of utz salted (30 samples) and salted (30 samples) dried fish sold at traditional markets in Jakarta and vicinity. Only the moulds growing directly on the surface on the fish were isolated. The isolates were identified until the species level using the common suitable recommended media.
Santoso, I. +3 more
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Impact of sous vide cooking on quality and shelf‐life of dried sour‐salted fish
Journal of Food Processing and Preservation, 2021Jaksuma Pongsetkul, Soottawat Benjakul
openaire +1 more source
2011
Missoltino is a traditional Italian fish product obtained from salted and dried twaite shad (Alosa fallax lacustris), an endemic fish of northern Italian lakes. A large amount of these fish is caught near its reproductive period, during the end of spring.
V.M. Moretti +4 more
openaire +1 more source
Missoltino is a traditional Italian fish product obtained from salted and dried twaite shad (Alosa fallax lacustris), an endemic fish of northern Italian lakes. A large amount of these fish is caught near its reproductive period, during the end of spring.
V.M. Moretti +4 more
openaire +1 more source
CHEMICAL PROPERTIES AND MICROBIOLOGICAL QUALITY OF SALTED DRIED DENIS FISH
Journal of Food and Dairy Sciences, 2006Azza Abou-Arab, Ferial Abu-Salem
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Human impacts on global freshwater fish biodiversity
Science, 2021Guohuan Su, Maxime Logez, Jun Xu
exaly
Production of low-salted dried fish and quality evaluation
2018Suseema Ariyarathna +2 more
openaire +1 more source
An autonomously swimming biohybrid fish designed with human cardiac biophysics
Science, 2022Keel Yong Lee +2 more
exaly