Results 71 to 80 of about 1,115 (192)
Functional Characteristics of Bioactive Millet Peptides: A Comprehensive Review
Future Postharvest and Food, Volume 2, Issue 3, Page 220-236, September 2025.The graphical abstract of this paper highlights the functional characteristics of bioactive peptides derived from millets. It is a promising ingredient and can be used in various applications in food, pharmaceuticals, and healthcare industries and possess biological functions.
Kouser Jan +10 more
wiley +1 more source
Incorporating Climate Change Impacts Within Harvest Strategies: An Overview of Approaches
Fish and Fisheries, Volume 26, Issue 5, Page 942-956, September 2025.ABSTRACT Ensuring that harvest strategies are robust to climate change is a top priority for many fisheries jurisdictions globally. This is because climate change is altering ecosystem structure and the productivity of marine species. We outline a range of approaches for incorporating climate change impacts within harvest strategies, including how a ...
Pia Bessell‐Browne +11 more
wiley +1 more source
Nutritional and microbiological quality of smoked sardinella (Sardinella aurita) canned in olive oil
African Journal of Food, Agriculture, Nutrition and DevelopmentRound sardinella have an important role in food security due to their abundance, low purchase price and nutritional quality. Despite its economic and social importance in Senegal, the sardinella fishery faces a multitude of problems that could compromise the development of the sector, and the food and nutritional security of the people who consume it ...
NF Ndiaye +6 more
openaire +1 more source
Fisheries Oceanography, Volume 34, Issue 5, Page 99-120, September 2025.ABSTRACT In this study, we aim to investigate the contribution of various sources of variability, environmental, spatial and interannual on the larval fish assemblages (LFA) in summer off the Catalan coast, an area with a wide array of environmental conditions.
Vanesa Raya, Jordi Salat, Ana Sabatés
wiley +1 more source
, 2003 Remote sensing studies at the Netherlands Institute for Fisheries Research (RIVO) aim to stimulate the use of satellite images on board of Dutch freezer-trawlers in the Mauritanian Exclusive Economic Zone (MEEZ).
Zeeberg, J.J.
core
Nutritional composition and heavy metal content in Sardinella maderensis, Decapterus rhoncus, Sardinella aurita, Trachurus trecae and Sphyraena guachancho off the coast of Angola [PDF]
, 2018 In sub-Saharan Africa approximately 224 million people are undernourished (FAO, 2017a). Fish play an important role in enhancing the nutritional status and food security in Africa and is an important source of protein and micronutrients (FAO, 2017b ...
Christiansen, Sofie Myhre
core
, 1953 The stomach content of 542 specimens of youngs of Sardinella aurita was investigated for ecological purposes. The fishes were divided into four lots according to the region where they were fished.
Montes, Maria de Lourdes A. Homem de
core +1 more source
Etude sur la composition du "Nuoc-mam" de Côte d'Ivoire
Revue d’Elevage et de Médecine Vétérinaire des Pays Tropicaux, 1969 Quatorze échantillons de nuoc-mam préparés par le Laboratoire des Pêches de Côte-d'Ivoire, à partir de différentes espèces de poissons du Golfe de Guinée, ont été analysés.
R. Rivière
doaj +1 more source
Peptides From Animal and Fishery Byproducts: Uplifting the Functionality of Fifth Quarter
Food Science &Nutrition, Volume 13, Issue 4, April 2025.Recovery of peptide reduces pollution, increases return, and functionality of products. Meat byproducts and processing techniques raise the sustainability of the meat industry. These peptides can also be used as active components of the packaging system. Umami peptides are used as taste enhancers for the development of new products.
Akhilesh Kumar Verma +7 more
wiley +1 more source
Biokemijska i funkcionalna svojstva hidrolizata dobivenih iz srdele goleme (Sardinella aurita)
Food Technology and Biotechnology, 2007 Obradom glava i utroba srdele goleme (Sardinella aurita) enzimom Alcalase® dobiveni su hidrolizati proteina ribe (fish protein hydrolysates – FPHs) različitih stupnjeva hidrolize (degree of hydrolysis – DH od 6,62; 9,31 i 10,16). Tekući hidrolizati sušeni su raspršivanjem, te su sadržavali 73-75 % proteina i mali udjel lipida.
Ali Bougatef +3 more
openaire +2 more sources