Results 191 to 200 of about 44,363 (245)

Adaptation of Wild Asian Seabass (Lates calcarifer) to Artificial Feed in Cage Culture: A Case Study

Aquaculture, Fish and Fisheries, Volume 6, Issue 1, February 2026.
ABSTRACT This study investigates the adaptation strategy of wild Asian seabass (Lates calcarifer) to artificial feed in an open floating cage over a period of 360 days. A total of 1800 wild seabass with an initial length of 19.91 ± 0.26 cm and a weight of 72.85 ± 3.94 g was stocked at a density of 15 fish per m3 in 60 m3 cages and subjected to two ...
Jabed Hasan, Muhammad Badrul Alam Shaheen, Tusher Mazumder, Mohammed Shariful Azam, Borun Chandra Biswas, Saroj Kumar Mistry, Md Shahjahan   +6 more
wiley   +1 more source

In vitro digestibilities, predicted glycemic index and sensory evaluation of biscuits produced from composite flours of wheat and processed tiger nut.

, 2020
Ogunka-Nnoka Charity Uchechi, Ben-piakor Torka Esther, Mepba Horsfall Doobue   +2 more
openalex   +1 more source

Assessment of the Partial Replacement of Wheat Flour with Rambutan Seed Flour in Cookie Production. [PDF]

Prev Nutr Food Sci
Teeta S, Sarobol M, Poratso Y.
europepmc   +1 more source

Effect of Stocking Densities on Growth Performance of Mud Crab (Scylla olivacea) in the Earthen Pond System in Southwest Region of Bangladesh

Aquaculture, Fish and Fisheries, Volume 6, Issue 1, February 2026.
ABSTRACT Coastal communities in Bangladesh face significant challenges due to long‐term salinity intrusion, leading to economic vulnerability and environmental stress. The remarkable adaptability of mud crabs to saline environments has encouraged coastal farmers to transition from shrimp aquaculture to mud crab fattening as an adaptive strategy ...
Meskat Hossain, Degonto Islam, Zobaer Masum, Elias Mahmud, Syduzzaman, Mohammad Abu Naeem, Md Asaduzzaman, Md Rakeb‐Ul Islam, Abdullah‐Al Mamun   +8 more
wiley   +1 more source

QUALITY ATTRIBUTES OF COOKIES PRODUCED FROM COMPOSITE FLOURS OF WHEAT, GERMINATED FINGER MILLET FLOUR AND AFRICAN YAM BEAN

, 2018
Abioye V.F, Olatunde S.J, Guillermo Asdrúbal Vargas Elías   +2 more
openalex   +2 more sources

Effect of Dietary Astaxanthin on Growth Performance, Feed Utilisation, Body Colouration and Survival in Nile Tilapia (Oreochromis niloticus)

Aquaculture, Fish and Fisheries, Volume 6, Issue 1, February 2026.
ABSTRACT Astaxanthin is a potent dietary carotenoid known to enhance growth and pigmentation in fish. This study evaluated the effects of graded dietary astaxanthin supplementation, extracted from Haematococcus pluvialis (0, 25, 50, 75 and 100 mg/kg) on growth performance, feed utilisation, body colouration and survival of Nile tilapia (Oreochromis ...
Md Tarek, Saifuddin Rana, Inkiad Ahmed Himel, Zobair Alam Sunny, Mohammad Shakil Khan, Ifthekher Ahmed Shakib, Md. Tanvir Hossain Tushar, Shahida Arfine Shimul, Sk. Ahmad Al Nahid   +8 more
wiley   +1 more source

Quantitative survey of stored products mites infesting wheat flour in Jeddah Governorate

, 2011
Abir S. Al-Nasser
openalex   +2 more sources

Human health risk assessment of arsenic and potentially toxic elements exposure in bread and wheat flour in Northeast Iran. [PDF]

PLoS One
Asadi Touranlou F, Ghasemi S, Gholian Aval M, Hashemi M, Tavakoly Sany SB.   +4 more
europepmc   +1 more source

Advancements and Challenges in the Production of Biosurfactants: A Path Toward Sustainable Surfactant Alternatives

ChemBioEng Reviews, Volume 13, Issue 1, February 2026.
Microorganisms generate versatile biosurfactants with a wide range of uses. Although cost issues still exist, industrial interest is growing because to the advantages of sustainability, which are enhanced by genetic engineering; life cycle evaluation is crucial for scalable, environmentally responsible production.
Lavanya M., Rishabh Agarwala
wiley   +1 more source

Effects of Acorn Flour Addition on Baking Characteristics of Wheat Flour. [PDF]

Foods
Szabłowska E, Tańska M.
europepmc   +1 more source