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Awareness of Seafood Safety Concerning Radioactivity: Country-Based Comparisons of Food Safety Issues [PDF]

Foods
The present study examined how consumer awareness of seafood safety in different countries influences their concerns about radioactivity in seafood, focusing on the moderating impact of interest in food safety issues.
Min-Sook Kyung, Hyun-Wook Do, Jung-Woon Seo, Won-Wi Moon, Sunny Ham   +4 more
doaj   +4 more sources

A Critical Appraisal of Global Testing Protocols for Zoonotic Parasites in Imported Seafood Applied to Seafood Safety in Australia [PDF]

Foods, 2020
It is not suggested that any country is intentionally exporting seafood which does not comply with Codex seafood-safety guidelines/codes/standards. However, with an open access resource such as fisheries, there is vast potential for errors to occur along
Michelle Williams, Marta Hernandez-Jover, Shokoofeh Shamsi   +2 more
doaj   +4 more sources

An Overview of Seafood Supply, Food Safety and Regulation in New South Wales, Australia

Foods, 2017
Seafood consumption is increasing in Australia, especially in New South Wales (NSW). Average per capita seafood consumption in NSW is higher than the national average.
Malik A. Hussain, Themy Saputra, Elizabeth A. Szabo, Bruce Nelan   +3 more
doaj   +3 more sources

A Summary of the United States Food and Drug Administrations’ Food Safety Program for Imported Seafood; One Country’s Approach

Foods, 2016
It is well known that the vast majority of seafood is captured or farmed in emerging countries and exported to developed countries. This has resulted in seafood being the number one traded food commodity in the world.
Brett Koonse
doaj   +3 more sources

Chemical Composition and Flavor Characteristics of Cider Fermented with Saccharomyces cerevisiae and Non-Saccharomyces cerevisiae

Foods, 2023
Cider flavor has a very important impact on the quality. Solid-phase microextraction-gas chromatography–mass spectrometry (SPME-GC-MS) combined with gas chromatography–ion mobility spectrometry (GC-IMS) tested different kinds of non-Saccharomyces yeasts ...
Yuzheng Wu, Zhigao Li, Sibo Zou, Liang Dong, Xinping Lin, Yingxi Chen, Sufang Zhang, Chaofan Ji, Huipeng Liang   +8 more
doaj   +1 more source

Helical‐Like Assembly of Nateglinide as Coating for Oral Delivery of Insulin and Their Synergistic Prevention of Diabetes Mellitus

Advanced Science, 2023
Oral delivery of antidiabetic active components promises to free millions of people from daily suffering who require routine injections. However, oral insulin (Ins) and other short‐acting compounds such as nateglinide (NG) in harsh gastrointestinal tract
Yanfei Li, Lihang Chen, Yu Xu, Sihui Li, Huijia Yan, Tao Chen, Ziqi Hua, Di Wu, Runan Zhao, Jiangning Hu   +9 more
doaj   +1 more source

Physicochemical Properties of Granular and Gelatinized Lotus Rhizome Starch with Varied Proximate Compositions and Structural Characteristics

Foods, 2023
As a traditional and popular dietary supplement, lotus rhizome starch (LRS) has health benefits for its many nutritional components and is especially suitable for teenagers and seniors. In this paper, the approximate composition, apparent amylose content
Xinyu Jiang, Yiting Gu, Lichao Zhang, Jinjian Sun, Jianan Yan, Ce Wang, Bin Lai, Haitao Wu   +7 more
doaj   +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   +2 more sources

A Study on the Distribution and Level of Cadmium in Scallop Bractechlamys vexillum (Reeve 1853) from the Visayan Sea, Philippines

The Philippine Journal of Fisheries, 2021
Bivalves such as scallop Bractechlamys vexillum are considered an essential resource for livelihood and revenues in the Visayan Sea, central Philippines.
Karl Bryan S. Perelonia, Riza Jane S. Banicod, Kathlene Cleah D. Benitez, Gezelle C. Tadifa, Bryan E. Tanyag, Flordeliza D. Cambia, Ulysses M. Montojo   +6 more
doaj  

Investigation of the preference of marlin Kajikia audax sashimi with different lipid contents through sensory evaluation

Frontiers in Sustainable Food Systems
Identifying the sensory properties of fish consumers is important for providing their preferred seafood. Odor, flavor, texture, and appearance affected the sensory preference for fish. Moreover, several compounds are involved in sensory preference.
Kanako Hashimoto, Tokifusa Kawashima, Yuko Murata, Shintaro Imamura, Takuya Seko, Kenji Ishihara   +5 more
doaj   +1 more source