Results 81 to 90 of about 90,623 (308)

Some Physicochemical Characteristics of Fish Products Sampled from Bulgarian Retail Markets

Journal of Food Quality and Hazards Control, 2018
Background: The quality and safety of fish products is determined by chemical, physical, and microbiological parameters, important for satisfying consumers’ requirements. Also, the freshness of fish is essential for evaluation of its quality.
G. Zhelyazkov, D. Stratev
doaj  

Influence of Pre-Treatment on the Seasonal Variation of Smoked Baltic Sprat Texture and Color

Applied Sciences
The seasonal variation of Baltic sprat chemical composition leads to a change in smoked fish texture and color, which may pose challenges for industrial processing.
Santa Puke, Olga Dmitrijeva, Ruta Galoburda   +2 more
doaj   +1 more source

Pengaruh Metoda Pemberian Bumbu dan Jenis Ikan terhadap Mutu dan Nilai Sensorik pada Ikan Air Tawar Asap

JLI: Jurnal Litbang Industri, 2012
Fish is a high quality food, especially because it contains a lot of protein, fat, vitamins and minerals that are very good and prospective for food source.
Failisnur Failisnur
doaj   +1 more source

Quality Assessment of Smoked Selais (Cryptopterus Bicirrhis) Results Using Laban Wood Smoke with Different Methods for the Storage Room Temperature [PDF]

, 2014
This research was conducted to determine the quality of smoked selais fish is stored at roomtemperature using different curing methods. five types of smoked selais fish were preserved usingliquid smoke from laban's wood with treatment concentration of 6%,
Desmelati, D. (Desmelati), Ilza, M. (Mirna), Suryanto, A. (Ambrosius)   +2 more
core  

Multicohort Validation of Gut Microbiome Signatures for Cholangiocarcinoma Diagnosis and Functional Characterization of Bifidobacterium Pseudocatenulatum

Advanced Science, EarlyView.
This study analyzes gut bacteria in cholangiocarcinoma patients, revealing distinct microbial signatures that enable accurate disease detection. Species‐based diagnostic models achieved over 98% accuracy in identifying cholangiocarcinoma and distinguished it from other liver diseases. The research demonstrates that specific beneficial bacteria suppress
Benchen Rao, Jianwen Jiang, Ruiqing Zhang, Dongya Zhang, Chenchen Zhang, Ang Li, Haifeng Lu, Hua Zhang, Lin Zhou, Wenzhi Guo, Peihao Wen, Jianfeng Xue, Jie Pan, Tuerganaili Aji, Zhou Lan, Xianzhi Jiang, Shusen Zheng, Zujiang Yu, Zhigang Ren   +18 more
wiley   +1 more source

Nature and performance of smoked marine fish markets. Evidence from Ghana

Cogent Food & Agriculture
This paper assessed the smoked marine fish markets along the Central-Ashanti region trade corridor of Ghana by adopting the structure-conduct-performance framework.
Awura-Abena Amoah Osei, Seth Etuah, Isaac Abunyuwah, Nicholas Oppong Mensah, Robert Aidoo, Simon Cudjoe Fialor   +5 more
doaj   +1 more source

Chemical and biological assessment of Chrysichthys furcatus from River Niger at Cable-point, Asaba [PDF]

, 2010
Bacteria flora predominates the skin of freshly caught fish, and will invade the tissue of the fish immediately after catch. Two preservative methods (cold smoking and freezing) were used to store eighteen specimens of Chrysichthys furcatus harvested ...
Nwachi, O.F., Olele, N.F., Oshemughenm, O.F.   +2 more
core  

Nicotinamide and Pyridoxine Supplementation Enhances Muscle Stem Cell Activity and Muscle Regeneration in Humans: A Randomized Placebo‐Controlled Clinical Trial of High Force Eccentric Contraction Recovery in Healthy Young Men

Advanced Science, EarlyView.
In a randomized clinical trial, we test the potential of combined nicotinamide (NAM) and pyridoxine (PN) to improve muscle recovery through muscle stem cell (MuSC) activity. Daily oral NAM and PN supplementation after high intensity muscle contractions enhances MuSC activation and differentiation, and accelerates muscle regeneration, providing new ...
Grith Højfeldt, Joris Michaud, Ann Damgaard, Karoline Karlog, Eugenia Migliavacca, Sonia Karaz, Elham Pazirandeh‐Micol, Odd E. Johansen, Leonidas G. Karagounis, Bjørk W. Helge, William Hagemann, Michael Kjaer, Jerome N. Feige, Pascal Stuelsatz, Abigail L. Mackey   +14 more
wiley   +1 more source

Ethnic fermented and preserved fish products of India and Nepal

Journal of Ethnic Foods, 2016
The people of the Eastern Himalayan regions of Nepal, Bhutan; and Darjeeling hills, Sikkim, Assam, Arunachal Pradesh, Meghalaya, Tripura, Mizoram, and Manipur in North East India prepare and consume different types of traditionally processed smoked/sun ...
Namrata Thapa
doaj   +1 more source

Effect of processing methods on consumer's acceptability and proximate composition of yellow croaker (Larimichthys polyactis)

Journal of Agricultural and Marine Sciences, 2020
Effect of processing methods on consumer’s acceptability and proximate composition of yellow croaker was investigated. The experiment was completely randomized design where the treatments were the various processing methods employed.
Ayodeji Ahmed Ayeloja, F. O.A. George, W. A. Jimoh, S. A. Abdulsalami   +3 more
doaj   +1 more source