Results 91 to 100 of about 212,439 (297)
Seafood-borne parasites in Australia: human health risks, fact or fiction? [PDF]
Microbiology Australia, 2020 Seafood is an increasingly popular source of healthy protein. Since 1961, the average annual increase in global food fish consumption has been twice as high as population growth and exceeds the consumption of meat from all terrestrial animals combined1 ...
Shokoofeh Shamsi
doaj
MEASURING CONSUMER PREFERENCES FOR ECOLABELED SEAFOOD: AN INTERNATIONAL COMPARISON [PDF]
An analysis of consumer preferences for seafood labeled with information about environmental production attributes is introduced into the food labeling literature. International seafood ecolabeling programs have proposed to create market-based incentives
Asche, Frank +3 more
core +1 more source
Food Chemistry International, EarlyView.In an aqueous alkaline medium, fatty acids (from the hydrolysis of triglycerides or freely present in the oil) are ionised in order to form emulsifiers (carboxylates) which will physically stabilise the prepared emulsion. The higher the free fatty acids content of the oil and alkalinity of the solution, the higher will be the stability of the prepared ...
Ngoualem Kégah Franklin +3 more
wiley +1 more source
Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome
Food Biomacromolecules, EarlyView.Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
wiley +1 more source
SURVEY INSTRUMENTS FOR A COST STUDY OF HACCP IN THE SEAFOOD INDUSTRY [PDF]
The Hazard Analysis and Critical Control Points (HACCP) approach to assuring food safety was first mandated in the United States in 1995 for the seafood industry, with full implementation to take place by December, 1997.
Caswell, Julie A., Colatore, Corinna
core +1 more source
Nutritional, phytochemical, and potential health benefits of Monostroma spp.: A systematic review
Food Biomacromolecules, EarlyView.Abstract Monostroma spp., belonging to the green seaweed, has been known to be health‐promoting food items as prophylactic agents worldwide. It has shown wide arrays of bioactivities for the prevention and treatment of various diseases. A total of 47 articles were selected to review following the Preferred Reporting Items for Systematic reviews and ...
Md Shariful Islam
wiley +1 more source
SEAFOOD SAFETY PERCEPTIONS AND THEIR EFFECTS ON ANTICIPATED CONSUMPTION UNDER VARYING INFORMATION TREATMENTS [PDF]
This paper identifies factors that influence consumers' seafood safety perceptions and examines how these perceptions affect consumers' anticipated consumption when consumers are provided with additional information relevant to seafood.
Anderson, Joan Gray +2 more
core +1 more source
Food Biomacromolecules, EarlyView.Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar +4 more
wiley +1 more source
Monitoring and proper handling ensure seafood safety
California Agriculture, 1997 Addressing seafood safety concerns through research and technology transfer is a major objective of the California Sea Grant Extension Program. Currently a major emphasis of the Sea Grant Extension Program is educating the seafood industry about the ...
R Price, P Tom
doaj +1 more source
AT-HOME SEAFOOD CONSUMPTION IN KENTUCKY: A DOUBLE-HURDLE MODEL APPROACH [PDF]
This study investigates demographic and socioeconomic factors contributing to at-home consumption of seafood in Kentucky through a 2010 survey. The Tobit and Cragg’s double-hurdle model are analyzed and tested.
Hu, Wuyang, Wan, Wei
core +1 more source