Results 71 to 80 of about 1,700,550 (282)
Underwater sea cucumber identification via deep residual networks
Information Processing in Agriculture, 2019 Sea cucumber culture and fishing are primarily dependent on manual work. For fast and accurate automatic identification of sea cucumbers, deep residual networks with different configures were conducted in this experiment to identify underwater sea ...
Xiangyun Guo +3 more
doaj +1 more source
EcoEnergy, EarlyView.By integrating interfacial oxygen vacancies and cone‐shaped FeOOH, a highly efficient S‐scheme FeOOH/Ov‐BiVO4 photoanode was constructed. This dual‐strategy significantly accelerates charge transfer and enhances reactant adsorption, achieving outstanding photoelectrochemical degradation of pathogenic amyloid β‐polypeptide aggregates.
Xinshang Li +7 more
wiley +1 more source
ANALISIS NILAI TAMBAH KOPI TERIPANG JAHE PRA CAMPUR SASET
Jurnal Agrisep, 2015 Sea cucumbers can be used as an additive in the production of herbal coffee. It has been found in previous study that the ginger sea cucumber coffee preferred by consumers, and the composition of sea cucumber ginger coffee which is observed from ...
Kurnia Harlina Dewi +4 more
doaj +1 more source
Food Chemistry International, EarlyView.This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan +4 more
wiley +1 more source
2017-18 Annual Report Highlights
This two-paged factsheet highlights the accomplishments of Oregon Sea Grant for 2017 ...
Oregon State University. Sea Grant College Program
core +6 more sources
Effect of Curcumin on the Quality Change of Ready-to-Eat Sea Cucumber during Cold Storage
Shipin gongye ke-jiTo investigate whether curcumin as a polyphenol can delay the quality deterioration of ready-to-eat sea cucumber during cold storage, and the impact of adding curcumin on the ready-to-eat sea cucumber, sea cucumber was used as raw material, the weight ...
Jingchun FEI +5 more
doaj +1 more source
Unique Volatile Compounds of Sea Cucumber Beer and its Anticoagulant Activity [PDF]
Brazilian Archives of Biology and TechnologyThe sea cucumber beer was successfully brewed by the optimal dosage of sea cucumber enzymatic hydrolysate (10%) and pilot-scale brewing technology were determined, then unique volatile compounds and anticoagulant activity of sea cucumber beer were ...
Yunqian Cui +3 more
doaj +1 more source
Food Chemistry International, EarlyView.Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad +4 more
wiley +1 more source
Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
Shipin gongye ke-jiThis work aimed to explore the difference of quality among commercial ready-to-eat sea cucumber products. The sensory, texture, chemical composition, nutritional quality and digestibility of four common commercial sea cucumber from Dalian (sea cucumber ...
Yifan WANG +6 more
doaj +1 more source