Results 1 to 10 of about 372,956 (314)

Local Wisdom of Smoked Fish Processing as Tourism Product in Situbondo Regency [PDF]

Journal of Indonesian Tourism and Development Studies, 2014
Marine and fisheries resources in Situbondo Regency were potential to supports seafood processing, e.g. traditional smoked processing of mackerel tuna (Euthynnus affinis Cantor) based on local wisdom.
Ika Junianingsih, Luchman Hakim, Nuddin Harahab   +2 more
doaj   +3 more sources

Creating added-value filet product from rainbow trout (Oncorhynchus mykiss) by salting and smoking method: physicochemical and textural attributes

Frontiers in Sustainable Food Systems, 2023
Rainbow trout (Oncorhynchus mykiss) are currently consumed as live fish, primarily for catering or consumers, as an alternative to salmon in sashimi or dishes. However, Covid-19 has hampered store and restaurant operations. Therefore, developing suitable
Yu-Tsung Cheng, Yu-Tsung Cheng, Ping-Hsiu Huang, Wen-Chien Lu, Sheng-Che Chu, Pei-Ming Wang, Wen-Chien Ko, Po-Hsien Li   +7 more
doaj   +1 more source

Pooled Time Series Modeling Reveals Smoking Habit Memory Pattern [PDF]

, 2020
Smoking is a habit that is hard to break because nicotine is highly addictive and smoking behavior is strongly linked to multiple daily activities and routines.
Canales, Juan J., Elipe Miravet, Marcel, Elósegui, Eduardo, Flor Arasil, Patricia, Machancoses, Francisco H., Pallarés, Jacinto, Puchol, Sara, Rosel, Jesús F.   +7 more
core   +2 more sources

Determination of Four PAHs and Formaldehyde in Traditionally Smoked Chicken Products

Molecules, 2023
The present study was conducted to analyze the level of four priority polycyclic aromatic hydrocarbons (PAHs), including benzo[a]pyrene (BaP), chrysene (Chr), benzo[a]anthracene (BaA), and benzo[b]fluoranthene (BbF), in traditionally smoked chicken ...
Xinxuan Li, Yaohua Gao, Pinghua Deng, Xiaopu Ren, Shuang Teng   +4 more
doaj   +1 more source

An Approach to the Consumption of Smoked Paprika in Spain and Its Impact on the Intake of Polycyclic Aromatic Hydrocarbons

Foods, 2021
“Pimentón de La Vera” smoked paprika is a traditional kind of smoked paprika, the production of which is regulated by a protected designation of origin.
José M. Coleto, Alberto Martín, Andrés Horrillo, Francisco J. Mesías, Rocío Velázquez   +4 more
doaj   +1 more source

Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar [PDF]

, 2019
Kitoza samples collected from producers in Madagascar were analyzed for their physicochemical and microbial properties. Lactic acid bacteria and coagulase‐negative staphylococci were the two codominant populations with average counts of 6–7 log cfu/g ...
AFNOR, Alonge D. O., Durand P., European Commission, Folch J. M., Leistner L., Leroy S., Lynch S. M., Mbawala A., Ockerman H. W., Selgas M. D., Sikorski Z. E.   +11 more
core   +2 more sources

Smoked tobacco dependence and its correlates among participants attending life skills training and counselling services programme across Karnataka (2017–2022)

Journal of Family Medicine and Primary Care, 2023
Introduction: Indian National Mental Health Survey reports an alarming prevalence of 20.9% for tobacco dependence in India. Dependence on smoked tobacco can be prevented by thorough knowledge of the risk factors associated with it.
Sonia Therat, Pradeep S. Banandur, Gautham M. Sukumar, Anusha B. Shenoy, Banavaram A. Arvind, Srividya Rudrapattana Nagaraja, Veeksha Rai, Upashana Medhi, Azad Devyani   +8 more
doaj   +1 more source

Sensory Characteristics of Various Concentrations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods

Molecules, 2018
This research describes the sensory odor characteristics of 19 phenolic compounds (11 phenol derivatives, six guaiacol derivatives, and two syringol derivatives) that have been associated with smoked aroma in previous literature.
Hongwei Wang, Edgar Chambers IV
doaj   +1 more source

Analysis of Organoleptic Quality and Water Content of Smoked Roa Fish (Hemiramphus sp.) with Different Methods of Smoking

Jurnal Ilmu Pertanian Indonesia, 2020
Fish is one source of high protein and included a commodity which is easily to decay. The way to inhibit the decay process of fish is fumigation. One of the smoked fishes that is often consumed by Gorontalo people is smoked Roa fish (Hemiramphus sp ...
Rosdiani Azis, Ingka Rizkyani Akolo
doaj   +1 more source

Diversifikasi Produk Ikan Asap Cakalang (Katsuwonus pelamis) dengan Penambahan Ekstrak Kulit Manggis Terhadap Mutu Sensorik

Nekton, 2022
Skipjack fish is a prima donna for Sorong City, West Papua fishing communities. In general, the people of Sorong City process skipjack into smoked fish.
Christy Radjawane, M. Iksan Badaruddin, Makdalena Yekwan   +2 more
doaj   +1 more source