Results 91 to 100 of about 93,076 (285)

The Contents of Organic Matter and Heavy Metals in Common Organisms in Hangzhou Bay

Haiyang Kaifa yu guanli, 2023
As the largest fishing ground in China, the seafood produced by Zhoushan Fish Farm occupies a pivotal position in the seafood market of the whole country.
Tianfei WEI
doaj  

A Review of FDA Imports Refusals - US Seafood Trade 2000-2010 [PDF]

The United States is the third largest consumer of seafood products in the world. The percentage of imported seafood consumed in the U.S. has steadily increased from 66% in 1999 to over 84% in 2009 (NOAA, 2010).
Anders, Sven, Westra, Sabrina
core   +1 more source

DrownBaseTM – Identifying at risk factors: Strategies and issues around Māori practices and activities towards water safety [PDF]

, 2008
Aotearoa has some of the most extensive and beautiful waterways in the world. The seas, rivers, beaches, and lakes provide endless opportunities for Māori to enjoy water activities, such as gathering kai, swimming, hoe waka, diving and fishing (Haimona &
Haimona, Mark, Karapu, Rolinda, Takurua, Nātana   +2 more
core   +1 more source

A novel use of purple tulip petal anthocyanins in pH‐sensitive polyvinyl alcohol films for the real‐time monitoring of shrimp freshness

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Shrimp is among the most perishable seafood commodities, and its freshness is still largely assessed through time‐consuming laboratory methods. pH‐responsive colorimetric films have received growing attention as they allow visual, real‐time quality monitoring without specialized equipment.
Tuncay Gümüş, Yasemin Henden, D. Damla Altan Kamer   +2 more
wiley   +1 more source

Lacticaseibacillus rhamnosus H7 shapes flavor-associated microbial-metabolic networks in low-nitrite sausages: insights from a multi-omics correlation study

npj Science of Food
Lactic acid bacteria (LAB) are commonly used to degrade nitrite in dry fermented sausages. However, the impact of nitrite-degrading LAB on flavor formation and its regulatory effects on the microbial community, free amino acid (FAA), and lipid metabolism
Ying Yue, Sufen Guo, Hao Liu, Ning Zhao, Xiaohan Jia, Ning Wang, Chaofan Ji, Yiwei Dai, Beiwei Zhu, Xinping Lin   +9 more
doaj   +1 more source

The Impact of COVID-19 Pandemic on Seafood Safety and Human Health. [PDF]

Front Microbiol, 2022
Rathod NB, Elabed N, Özogul F, Regenstein JM, Galanakis CM, Aljaloud SO, Ibrahim SA.   +6 more
europepmc   +1 more source

THE ECONOMICS OF INFORMATION: MARKETS FOR SEAFOOD ATTRIBUTES [PDF]

This paper presents the economic theory of information, reflected by differing demand for and supply of products in the presence or absence of certain attributes.
Roheim, Cathy A.
core   +1 more source

Defining Seafood Safety in the Anthropocene [PDF]

Environmental Science & Technology, 2020
Michael S. Bank, Marc Metian, Peter W. Swarzenski   +2 more
openaire   +2 more sources

Valorization of fruit pits from Prunus laurocerasus and Prunus cerasifera as agro‐food byproducts: Bioactive properties and safety assessment for potential food additive applications

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Food additives are widely used to extend the shelf life of foods and maintain their quality. In this study, the potential of Prunus laurocerasus and Prunus cerasifera fruit pits (endocarp and seed) as food additives was investigated in terms of cytotoxicity, antigenotoxicity, antioxidant activity, enzymatic anti‐browning, and urease
Zühal Bayrakçeken Güven, Mehmet Karadayı, Mustafa Abdullah Yilmaz, Osman Tugay, Oguz Cakir   +4 more
wiley   +1 more source

Comprehensive lipidomics and flavoromics analysis reveals the formation mechanism of the unique flavor in quail egg yolks during thermal treatment

Food Production, Processing and Nutrition
After thermal treatment, quail eggs pruduce an attractive flavor that is favored by consumers. In this study, the key aroma volatiles and their lipid precursors during thermal treatment were investigated by the electronic nose, GC-MS, GC-O-MS and UPLC-Q ...
Zheng Zhou, Haonan Jiang, Haoyuan Sun, Xu-Hui Huang, Shuang Cui, Dayong Zhou, Lei Qin   +6 more
doaj   +1 more source