Results 281 to 290 of about 24,661 (316)
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Journal of Applied Science and Technology, 2004
The effects of salting time, drying time and drying method on the moisture content, salt content and hardness of salted dried tilapia (Oreochromis niloticus) fish were investigated using a randomized complete block factorial design. Temperatures ranging from 29.0 - 35.5 °C were used for open air sun-drying and temperatures from 34 - 54 °C were used for
Nketsia-Tabiri, J., Sefa-Dedeh, S
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The effects of salting time, drying time and drying method on the moisture content, salt content and hardness of salted dried tilapia (Oreochromis niloticus) fish were investigated using a randomized complete block factorial design. Temperatures ranging from 29.0 - 35.5 °C were used for open air sun-drying and temperatures from 34 - 54 °C were used for
Nketsia-Tabiri, J., Sefa-Dedeh, S
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International Journal of Food Science and Technology, 1984
Abstract The gross chemical and physical characteristics of a range of common fish species found in shrimp by-catch from the Gulf of California have been studied. These fish represented about 90% by weight of all fish species found in the by-catch.
N H POULTER, J M POULTER
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Abstract The gross chemical and physical characteristics of a range of common fish species found in shrimp by-catch from the Gulf of California have been studied. These fish represented about 90% by weight of all fish species found in the by-catch.
N H POULTER, J M POULTER
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Journal of Agricultural and Food Chemistry, 2001
Total N-nitroso compounds (NOC) and NOC precursors (NOCP) were determined in extracts of food and tobacco products. Following Walters' method, NOC were decomposed to NO with refluxing HBr/HCl/HOAc/EtOAc and NO was measured by chemiluminescence. NOC were determined after sulfamic acid treatment to destroy nitrite, and NOCP were determined after ...
J, Haorah +4 more
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Total N-nitroso compounds (NOC) and NOC precursors (NOCP) were determined in extracts of food and tobacco products. Following Walters' method, NOC were decomposed to NO with refluxing HBr/HCl/HOAc/EtOAc and NO was measured by chemiluminescence. NOC were determined after sulfamic acid treatment to destroy nitrite, and NOCP were determined after ...
J, Haorah +4 more
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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
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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
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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.
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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
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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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Journal of Food Measurement & Characterization, 2022
Shanshan Kong +4 more
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Shanshan Kong +4 more
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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
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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
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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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