Results 11 to 20 of about 2,329,063 (276)

Seafood safety: A need for greater awareness [PDF]

Journal of Public Health Research, 2022
Although seafood consumption is recommended as part of a healthy diet, several marine biotoxins are present in seafood, which are associated with adverse health effects such as gastrointestinal and neurological symptoms and, therefore, pose unique food ...
Samira Choudhury, Antonieta Medina-Lara, Nicholas Daniel, Richard Smith   +3 more
doaj   +4 more sources

Seafood from Norway - food safety [PDF]

The Malta Journal of Health Sciences, 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. Several preventative measures during harvest/catch, processing and distribution have been established and are implemented regularly ...
Lorentzen, Grete Elisabeth, Siikavuopio, Sten Ivar, Whitaker, Ragnhild   +2 more
openaire   +4 more sources

Consumers’ Preferences for the Traceability Information of Seafood Safety [PDF]

Foods, 2022
Due to importing food and the perpetual changes from conventional wet markets to supermarkets in emerging markets, consumers have the opportunity to base their buying decisions on traceability systems. Seafood traceability systems involve information on production mode, inspection notes, sustainable sources, and sources of origin to provide consumer ...
Mohammed Ziaul Hoque, Nazmoon Akhter, Mohammad Shafiur Rahman Chowdhury   +2 more
openaire   +5 more sources

Seafood safety and consumption in coastal Bangladesh: unpacking knowledge, attitudes, preferences, and environmental concerns [PDF]

Journal of Nutritional Science
The objective of this study was to explore the knowledge and attitudes regarding seafood safety and consumption, along with preferences and environmental issues in coastal Bangladesh.
Nitai Roy, Sultan Mahmud Imran, Aysha Siddiky, Samia Sultana, Sumana Mahmud, Abdullah Al Adib, Kamal Krishna Biswas   +6 more
doaj   +2 more sources

Nutrition, Safety and Storage of Seafoods [PDF]

Foods
Marine resources are abundant and are often referred to as humanity’s second granary, playing a key role in optimizing food production through their development [...]
Zhe Xu, Deyang Li
openaire   +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

Development of a Phycocyanin–Copper-Loaded Gelatin–Chitosan Active Forming Film Solution and Its Application in Fruit Quality Preservation

Foods
Phycocyanin–Cu2+-loaded gelatin–chitosan composite films (Gel/Cu@PC/Ch) were developed as active packaging materials to address the postharvest deterioration of fresh produce. A series of composite films with varying chitosan (Ch) concentrations (0.1%, 0.
Zhicong Wang, Shanshan Ding, Yixu Wang, Wenhui Deng, Yinan Du, Wentao Su, Di Wu   +6 more
doaj   +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