Results 41 to 50 of about 90,623 (308)

VALUE CHAIN GOVERNANCE FOR SMOKED FISH PRODUCTS IN THE NORTH COAST OF CENTRAL JAVA

Jurnal Manajemen & Agribisnis, 2020
The seafood and aquaculture industry in Indonesia is much less vertically coordinated. However, there are trends towards coordination in fishery value chains through processing and distribution to retail and food service customers.
Indrajit Wicaksana, Rita Nurmalina, Suprehatin   +2 more
doaj   +1 more source

Effects of wood type on the nutrient composition of smoked-dried Citharinus citharus [PDF]

, 2009
The effect of wood types on the nutrient composition of smoked dried fish was carried out using Citharinus citharus. The wood types used for the experiment were Neem, Parkia and Terminalia.
Effiong, B.N., Fakunle, J.O.
core  

Impact of Asymptomatic Intracranial Hemorrhage on Outcome After Endovascular Stroke Treatment

Annals of Clinical and Translational Neurology, EarlyView.
ABSTRACT Background Endovascular treatment (EVT) achieves high rates of recanalization in acute large‐vessel occlusion (LVO) stroke, but functional recovery remains heterogeneous. While symptomatic intracranial hemorrhage (sICH) has been well studied, the prognostic impact of asymptomatic intracranial hemorrhage (aICH) after EVT is less certain ...
Shihai Yang, Chengsong Yue, Zhuang Li, Xiaolei Shi, Haoxuan Zhu, Jie Yang, Linyu Li, Jiaxing Song, Shitao Fan, Gaoming Li, Wenzhe Sun, Zhixian Ye, Jiacheng Huang, Dahong Yang, Jinfu Ma, Xu Xu, Zhixi Wang, Lilan Wang, Guojian Liu, Fengli Li, Changwei Guo, Li Qi, Wenjie Zi   +22 more
wiley   +1 more source

Dried-Smoked Lizardfish (Saurida tumbil) as An Improvement in Product Quality on An Export Scale [PDF]

BIO Web of Conferences
Lizardfish has a high economic value and delicious taste. Lizardfish can be processed into smoked fish. This study aimed to compare the changes in the quality of fresh lizardfish and dried-smoked lizardfish, and to examine protein damage in fresh ...
Swastawati Fronthea, Wijayanti Ima, Dwi Anggo Apri, Suharto Slamet, Fahim Hafizha Shultan, Chasanah Ekowati, Sediadi Bandol Utomo Bagus, Krido Wahono Satryo   +7 more
doaj   +1 more source

Effect of locally available spices on the organoleptic and storage periods of Heterotis niloticus [PDF]

, 2005
Investigation were carried out on the effect of some locally available species in the enhancement of the organoleptic quality and the storage periods of smoked Heterotis niloticus using Pprosopis africana as common smoke sources.
Ogbe, F.G., Okpale, E.O., Tiamiyu, L.O.
core  

Development of a sterile cold-smoked fish model [PDF]

Journal of Applied Microbiology, 1998
It is difficult to create a successful sterile cold-smoked fish model, particularly when very fresh fish are not readily available. This study tested a low-dose ionization technique (1.5 and 3.0 kGy) as a means of eliminating residual flora and ensuring sterility without altering sensory qualities.
J J, Joffraud, F, Leroi, F, Chevalier
openaire   +2 more sources

Location‐Specific Hematoma Volume Predicts Early Neurological Deterioration in Supratentorial ICH

Annals of Clinical and Translational Neurology, EarlyView.
ABSTRACT Objective Early neurological deterioration (END) adversely affects outcomes in patients with intracerebral hemorrhage (ICH). This study aimed to determine the location‐specific hematoma volumes for END in supratentorial ICH patients. Methods We retrospectively analyzed supratentorial ICH patients presenting from two prospective cohorts.
Zuoqiao Li, Guilin Meng, Zijie Wang, Xiao Hu, Jing Cheng, Chu Chen, Tiannan Yang, Jiaxin Luo, Zizhen Meng, Xueyun Liu, Qi Li   +10 more
wiley   +1 more source

Concentration of PM2,5 and Characteristic Analysis of Workers with Health Complaints Smoked Fish Workers in Tambak Wedi Village Surabaya

Jurnal Kesehatan Lingkungan, 2016
: Smoked fish in Tambak  Wedi village Surabaya  using  coconut shell as the main fuel. Combustion of coconut shell in the process of smoked fish produced pollutants  PM2,5 that can cause health problems for workers.
Dwi Sinta Nirmala, Corie Indria Prasasti
doaj   +1 more source

The Effect of Vacuum Packaging on Changes in Sensory, Chemical and Microbiology Quality of Smoked Catfish (Hemibagrus Nemurus) Stored in Cold Temperature (5±1°c) [PDF]

, 2017
This research was aimed to determine the effect of vacuum packaging on sensory,chemical and microbiological quality of smoked catfish stored in cold temperatures (5±1°C).
Hasan, B. (Bustari), Leksono, T. (Tjipto), Nasution, S. A. (Sri)   +2 more
core  

A Review: Methods of Smoking for the Quality of Smoked Fish

Asian Journal of Fisheries and Aquatic Research, 2021
Fish that have been caught are susceptible to decay and damage which are influenced by the level of acidity, weather, processing and storage methods, and temperature during transportation. This causes losses to the fishery business. One way that can be used to reduce the damage and spoilage of fish is through smoking. The purpose of this review article
Dian Yuni Pratiwi, Aulia Andhikawati
openaire   +2 more sources