Results 1 to 10 of about 220,783 (330)
Applied Sciences, 2021 Abalone (Haliotis discus hannai) has high nutritional value and market demand. However, it is generally sold as a raw product, which suffers from lengthy preparation, low commercial value, and a short shelf life.
Bertoka Fajar Surya Perwira Negara +4 more
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Foods, 2021 The coronavirus disease pandemic has contributed to increasing convenience in food preferences. Home meal replacement (HMR) products are ready-to-eat, -cook, or -heat foods, providing convenience for consumers.
Gabriel Tirtawijaya +5 more
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Public awareness of seafood mislabeling [PDF]
PeerJ, 2022 A substantial portion of seafood is mislabeled, causing significant impacts to human health, the environment, the economy, and society. Despite the large scientific literature documenting seafood mislabeling the public’s awareness of seafood mislabeling ...
Savannah J. Ryburn +6 more
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Fucosterol of Marine Macroalgae: Bioactivity, Safety and Toxicity on Organism
Marine Drugs, 2021 Fucosterol (24-ethylidene cholesterol) is a bioactive compound belonging to the sterol group that can be isolated from marine algae. Fucosterol of marine algae exhibits various biological activities including anti-osteoarthritic, anticancer, anti ...
Maria Dyah Nur Meinita +6 more
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Foods, 2021 Chub mackerel (CM) is a commercial fish in Korea, owing to its availability and nutritional values. This study aimed to develop a ready-to-heat (RTH) Korean preparation of CM, known as Godeungo gangjeong.
Gabriel Tirtawijaya +6 more
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Contribution of Lipids to the Flavor of Mussel (Mytilus edulis) Maillard Reaction Products
Foods, 2022 Lipid oxidation and the Maillard reaction are two of the most important reactions affecting the flavor of foods that have been heat-processed. To investigate the contribution of lipids to the mussel’s flavor, the mussel’s Maillard reaction products (MRPs)
Ran Xin +6 more
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Antioxidant nutrition in Atlantic salmon (Salmo salar) parr and post-smolt, fed diets with high inclusion of plant ingredients and graded levels of micronutrients and selected amino acids [PDF]
PeerJ, 2016 The shift from marine to plant-based ingredients in fish feeds affects the dietary concentrations and bioavailability of micronutrients, amino acids and lipids and consequently warrants a re-evaluation of dietary nutrient recommendations.
Kristin Hamre +9 more
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Foods, 2021 Acrylamide (AA) has been extensively examined for its potential toxicological effects on humans and animals, but its impacts on gut microbiota and effects on hosts’ susceptibility to enteric infection remain elusive.
Zhen Wang +6 more
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Effects of Storage Method on the Quality of Processed Sea Cucumbers (Apostichopus japonicus)
Foods, 2022 This research aimed to establish an effective storage method to maintain the quality of processed sea cucumbers. In this study, sea cucumbers were stored by various methods including the storage of live sea cucumbers (seawater treatment, oxygen treatment,
Shuang Li +6 more
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In vitro and in silico analysis of dual-function peptides derived from casein hydrolysate
Food Science and Human Wellness, 2021 There is no study on food-derived peptide with both anticoagulant and angiotensin I-converting enzyme inhibitory (ACEI) activities yet. In this work, the anticoagulant and ACEI activities of the casein hydrolysates released by pepsin digestion were ...
Maolin Tu +6 more
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