Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Ernestina M. Peralta"'
Autor:
Maria France Q. De Vergara, Ernestina M. Peralta, Sharon N. Nuñal, Lhumen A. Tejano, Jose P. Peralta
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 44, Iss 2, Pp 542-549 (2022)
Green mussels were fermented at reduced salt condition by controlling the salt to mussel ratio at 1:6, in order to compare the physico-chemical and antioxidant properties with the control, at a ratio of 1:3, at the ambient temperature for 60 days.
Externí odkaz:
https://doaj.org/article/158c83bc297a47ffbd7436b14999d1c0
Autor:
Ernestina M. Peralta, Joseph P. Faisan, Rolando V. Pakingking Jr., Ma Lilibeth Hualde, Roselyn Usero
Publikováno v:
Journal of food protection. 85(1)
The increasing demand for slipper oyster ( Crassostrea iredalei ) has propelled farmers to expand oyster cultivation areas in the Philippines, chiefly for local consumption and feasibly for export overseas. Being filter feeders, oysters can accumulat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec1dd4e092a4b677f7d724aedd00fc83
https://pubmed.ncbi.nlm.nih.gov/34436587
https://pubmed.ncbi.nlm.nih.gov/34436587
Publikováno v:
Asian Fisheries Science. 31
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::154201b3698446387f98fd96caa1aeda
https://doi.org/10.33997/j.afs.2018.31.2.001
https://doi.org/10.33997/j.afs.2018.31.2.001
Publikováno v:
Israeli Journal of Aquaculture - Bamidgeh. 68
A byproduct from processing oysters (Crassostrea iridalei) for human consumption was evaluated as a possible protein source to replace fishmeal in the Nile tilapia diet. In an 8 week-feeding trial, fish were fed 7 experimental diets containing variou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d820fd736ff874b1f5e465140f86d69
https://doi.org/10.46989/001c.20792
https://doi.org/10.46989/001c.20792
Autor:
Tamami Yuki, Hisashi Murata, Shinji Wakamatsu, Hideo Hatate, Ernestina M. Peralta, Rui Kuwahara, Daisuke Kawabe
Publikováno v:
Food Chemistry. 111:72-77
The antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste were improved through prolonged fermentation (90, 180, and 360 days). The antioxidant ability against 1,1-diphenyl-2-picryhydrazyl (DPPH) radical, hydrogen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6fb5081fc77681fd71209d2cf757c7e1
https://doi.org/10.1016/j.foodchem.2008.03.042
https://doi.org/10.1016/j.foodchem.2008.03.042
Autor:
Hisashi Murata, Hideo Hatate, Yoichiro Hama, Ernestina M. Peralta, Ryusuke Tanaka, Daisuke Kawabe, Daisuke Watanabe
Publikováno v:
Journal of Oleo Science. 54:553-558
Shrimp (Acetes sp.) was mixed with salt in a ratio of 3:1 and allowed to ferment at room temperature (28-30°C). From the shrimp paste samples collected at the initial (1 day) and end (10 days) of fermentation, 85% ethanol extracts were prepared for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::85448934ee5086e6dfd84ed8b1efab60
https://doi.org/10.5650/jos.54.553
https://doi.org/10.5650/jos.54.553