Results 11 to 20 of about 93,076 (285)

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

Seafood Processing and Safety [PDF]

Foods, 2016
Food microorganisms are found on all surfaces (skin and gills) and in the intestines of fishery products.[...]
openaire   +3 more sources

The Screening and Isolation of Ethyl-Carbamate-Degrading Strains from Fermented Grains and Their Application in the Degradation of Ethyl Carbamate in Chinese Baijiu

Foods, 2023
Ethyl carbamate (EC), a 2A carcinogen produced during the fermentation of foods and beverages, primarily occurs in distilled spirits. Currently, most studies focus on strategies for EC mitigation.
Siyu Xue, Naihui Dong, Kexin Xiong, Hui Guo, Yiwei Dai, Huipeng Liang, Yingxi Chen, Xinping Lin, Beiwei Zhu, Sufang Zhang   +9 more
doaj   +1 more source

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

Determining the origin of seafood products on the Belgian market: challenges to traceability and database management [PDF]

, 2007
In countries where the majority of the seafood is imported, information about seafood origin is important in particular from a food safety perspective. In the case of Belgium, no database is available describing the origin of commercial seafood products.
De Henauw, S., Parmentier, K., Raemaekers, M., Sioen, I., Van Camp, J., Verbeke, W., Willems, J.   +6 more
core   +1 more source

The Antioxidant Capacity and Flavor Diversity of Strawberry Wine Are Improved Through Fermentation with the Indigenous Non-Saccharomyces Yeasts Hanseniaspora uvarum and Kurtzmaniella quercitrusa

Foods
The production of strawberry wine is an effective strategy for addressing the significant economic losses caused by strawberry spoilage. In recent years, there has been an increase in consumer demand for quality and flavor diversity in fruit wines ...
Ruipeng Wang, Bo Yang, Saihong Jia, Yiwei Dai, Xinping Lin, Chaofan Ji, Yingxi Chen   +6 more
doaj   +1 more source

Mechanistic Insights into Levilactobacillus brevis JYX2-Mediated Chinese Sauerkraut Fermentation: Nitrite Degradation and Flavor Enhancement

Foods
Traditional Chinese sauerkraut production is hindered by prolonged fermentation times, inconsistent quality, and nitrite accumulation during spontaneous fermentation, which collectively hinder industrial scalability.
Ying Ren, Weihong Tao, Wei Li, Tengda Xue, Zhijie Li, Yiwei Dai, Beiwei Zhu   +6 more
doaj   +1 more source

Whole-genome Sequencing and Sequence Analysis of an Aminopeptidase-producing Bacillus subtilis LBJ4-5

Shipin gongye ke-ji
In this study, a high-yield aminopeptidase producing strain, Bacillus subtilis LBJ4-5, was isolated from Pixian Douban, and its safety was evaluated through hemolysis and antibiotic sensitivity tests.
Baosong GUO, Yujiao ZHANG, Yiwei DAI, Yingxi CHEN, Liang DONG, Sufang ZHANG   +5 more
doaj   +1 more source