Results 11 to 20 of about 220,783 (330)
Seafood from Norway : food safety [PDF]
, 2016 Since Norway is a major supplier of seafood worldwide, monitoring the food safety of Norwegian fish products is a priority. This commentary gives a brief overview of the food safety of seafood from Norwegian waters.
Lorentzen, Grete +2 more
core +2 more sources
Establishment of a seafood index to assess the seafood consumption in pregnant women
Food & Nutrition Research, 2013 Background: Seafood (fish and shellfish) is an excellent source of several essential nutrients for pregnant and lactating women. A short food frequency questionnaire (FFQ) that can be used to quantitatively estimate seafood consumption would be a ...
Ingvild E. Graff +7 more
doaj +1 more source
Effect of Aliphatic Aldehydes on Flavor Formation in Glutathione–Ribose Maillard Reactions
Foods, 2023 The Maillard reaction (MR) is affected by lipid oxidation, the intermediate products of which are key to understanding this process. Herein, nine aliphatic aldehyde–glutathione–ribose models were designed to explore the influence of lipid oxidation ...
Hao Liu +7 more
doaj +1 more source
Foods, 2021 In Korea, the web-foot octopus (Amphioctopus sp.) is commonly consumed as jjukkumi bokkeum, a spicy stir-fried octopus dish. Using steaming and smoking methods, we made jjukkumi bokkeum home meal replacement (HMR) products.
Bertoka Fajar Surya Perwira Negara +3 more
doaj +1 more source
Atlantic salmon (Salmo salar) require increased dietary levels of B-vitamins when fed diets with high inclusion of plant based ingredients [PDF]
PeerJ, 2016 Aiming to re-evaluate current recommendations for nutrient supplementations when Atlantic salmon are fed diets based on plant ingredients, two regression experiments, with parr and post-smolt, were conducted.
Gro-Ingunn Hemre +11 more
doaj +2 more sources
Marine Drugs, 2022 A method for batch preparation of fucoxanthin from brown algae was established, which possessed the advantages of high yield and high purity. The ultrasonic-assisted extraction method was used to obtain a crude extract from Sargassum fusiforme as the ...
Danting Chen +5 more
doaj +1 more source
Foods, 2020 To clarify the changes in the aroma characteristics of shiitake mushrooms (Lentinus edodes) during hot-air drying, volatile compounds of L. edodes were analyzed using sensory evaluation, electronic nose, and purge and trap combined with gas ...
Lei Qin +6 more
doaj +1 more source
Autolysis Process of Shrimp By-products and Identification of Potential Antifreeze Peptides
Shipin gongye ke-ji, 2023 In order to strengthen the high-value processing and utilization of marine by-products, shrimp by-products were used in this study. The autolysis reaction was carried out in a water bath at 50 ℃ and pH(7.81~7.83), then the enzymatic hydrolysate was ...
Xuelian YIN +3 more
doaj +1 more source
International Journal of Food Properties, 2018 In this study, the effects of heat treatment (45°C and 65°C, respectively) on the quality of Patinopecten yessoensis adductor muscle (PYAM) were investigated. Water mobility in PYAM samples was analyzed using low-field nuclear magnetic resonance.
Xiufang Dong +6 more
doaj +1 more source
Methyl mercury concentrations in seafood collected from Zhoushan Islands, Zhejiang, China, and their potential health risk for the fishing community [PDF]
, 2020 Seafood is an important exposure route for mercury, especially methyl mercury (MeHg). Therefore, we quantified MeHg concentrations in 69 species of seafood including fish, crustaceans and mollusks collected from Zhoushan Islands, China.
Khan, Anwarzeb +7 more
core +1 more source