Results 11 to 20 of about 212,439 (297)

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, Maria W. Markhus, Kjell M. Stormark, Hanne C. Braarud, Camilla F. Seldal, Lisbeth Dahl, Siv Skotheim, Marian K. Malde   +7 more
doaj   +1 more source

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, Xinyu Qiao, Cong Wang, Hanxiong Liu, Shuzhen Cheng, Zhe Xu, Ming Du   +6 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, Erik-Jan Lock, Pål Asgeir Olsvik, Kristin Hamre, Marit Espe, Bente Elisabeth Torstensen, Joana Silva, Ann-Cecilie Hansen, Rune Waagbø, Johan S. Johansen, Monica Sanden, Nini H. Sissener   +11 more
doaj   +2 more sources

Effect of Steam and Smoke Cooking Processes on Web-Foot Octopus (Amphioctopus sp.) Home Meal Replacement Product

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, Hee-Jin Gong, Mi-Jeong Lee, Jae-Suk Choi   +3 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, Xue BAI, Kai ZHU, Zhiyuan DAI   +3 more
doaj   +1 more source

One-Step Preparative Separation of Fucoxanthin from Three Edible Brown Algae by Elution-Extrusion Countercurrent Chromatography

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, Yating Jin, Di Hu, Jing Ye, Yanbin Lu, Zhiyuan Dai   +5 more
doaj   +1 more source

Oxidative stress-induced textural and biochemical changes of scallop Patinopecten yessoensis adductor muscle under heat treatment

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, Hui Fu, Dingding Feng, Baoyu He, Di Jiang, Lei Qin, Hang Qi   +6 more
doaj   +1 more source

Changes in Aroma Profile of Shiitake Mushroom (Lentinus edodes) during Different Stages of Hot Air Drying

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, Jing-Xuan Gao, Jia Xue, Dong Chen, Song-Yi Lin, Xiu-Ping Dong, Bei-Wei Zhu   +6 more
doaj   +1 more source

Nondestructive Identification of Salmon Adulteration with Water Based on Hyperspectral Data

Journal of Food Quality, 2018
For the identification of salmon adulteration with water injection, a nondestructive identification method based on hyperspectral images was proposed.
Tao Zhang, Biyao Wang, Pengtao Yan, Kunlun Wang, Xu Zhang, Huihui Wang, Yan Lv   +6 more
doaj   +1 more source

Application of High-Frequency Defrosting, Superheated Steam, and Quick-Freezing Treatments to Improve the Quality of Seafood Home Meal Replacement Products Consisting of the Adductor Muscle of Pen Shells and Common Squid Meat

Applied Sciences, 2021
We developed a new seafood home meal replacement (HMR) product containing the adductor muscle of the pen shell (AMPS) and common squid meat (CSM) via high-frequency defrosting (HFD), superheated steam, and quick freezing.
Bertoka Fajar Surya Perwira Negara, Seung Rok Kim, Jae Hak Sohn, Jin-Soo Kim, Jae-Suk Choi   +4 more
doaj   +1 more source