Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Fish burgers"'
Autor:
Grzegorz Tokarczyk, Katarzyna Felisiak, Iwona Adamska, Sylwia Przybylska, Agnieszka Hrebień-Filisińska, Patrycja Biernacka, Grzegorz Bienkiewicz, Małgorzata Tabaszewska
Publikováno v:
Molecules, Vol 28, Iss 19, p 6975 (2023)
The growing interest in functional food makes looking for new possibilities of enriching products with health-promoting ingredients necessary. One raw material with a very high potential for the food industry is the oyster mushroom (Pleurotus ostreat
Externí odkaz:
https://doaj.org/article/a55218a028fe421695f7ba1202a20208
Autor:
Anna Mottola, Roberta Piredda, Gaetano Catanese, Federica Giorelli, Gloria Cagnazzo, Giuseppina Ciccarese, Angela Dambrosio, Nicoletta Cristiana Quaglia, Angela Di Pinto
Publikováno v:
Italian Journal of Food Safety, Vol 11, Iss 3 (2022)
The absence of morphological identification characters, together with the complexity of the fish supply chain make processed seafood vulnerable to cases of species substitution. Therefore, the authentication and the traceability of such products play
Externí odkaz:
https://doaj.org/article/2a9691a7c57b46a0a9bd05196acfa770
Akademický článek
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Autor:
Giorgio Smaldone, Raffaele Marrone, Tiziana Zottola, Lucia Vollano, Giulio Grossi, Maria Luisa Cortesi
Publikováno v:
Italian Journal of Food Safety, Vol 6, Iss 1 (2017)
Consumer is very careful about healthiness; in this context nutritionists often highlight the importance of fish for human nutrition because of their protein and fatty acid composition. In order to stimulate utilisation and consumption of fish specie
Externí odkaz:
https://doaj.org/article/8ff27aadda734ae492c7f3e4e2e927b6
Autor:
Mohamed Barkallah, Ali Ben Atitallah, Faiez Hentati, Mouna Dammak, Bilel Hadrich, Imen Fendri, Mohamed Ali Ayadi, Philippe Michaud, Slim Abdelkafi
Publikováno v:
Applied Sciences, Vol 9, Iss 11, p 2197 (2019)
Lately, microalgae have been used as natural additives in fish-transformed products to improve their nutritional quality. In this research, the effects of adding Spirulina platensis at concentrations of 0.5, 1 and 1.5% w/v on both the texture and the
Externí odkaz:
https://doaj.org/article/d8aaa5ee092b4c8188e95f9d7f27bce1
Autor:
Muhsine DUMAN
Publikováno v:
Food Science and Technology (2020)
Food Science and Technology, Volume: 42, Article number: e27920, Published: 18 DEC 2020
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 18 DEC 2020
Food Science and Technology, Volume: 42, Article number: e27920, Published: 18 DEC 2020
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 18 DEC 2020
Flaxseed flour has gained popularity among consumers worldwide due to the various nutrients and bioactive compounds it contains. The aim of this study was to evaluate the cooking yields, the nutritional value, and the sensory acceptability of fish bu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7bd8c88158e96271c6e36b7c6399025c
https://doi.org/10.1590/fst.27920
https://doi.org/10.1590/fst.27920
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
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K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
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Autor:
Imen Fendri, Mohamed Barkallah, Slim Abdelkafi, Mouna Dammak, Faiez Hentati, Mohamed Ali Ayadi, Ali Ben Atitallah, Bilel Hadrich, Philippe Michaud
Publikováno v:
Applied Sciences
Volume 9
Issue 11
Applied Sciences, Vol 9, Iss 11, p 2197 (2019)
Volume 9
Issue 11
Applied Sciences, Vol 9, Iss 11, p 2197 (2019)
Lately, microalgae have been used as natural additives in fish-transformed products to improve their nutritional quality. In this research, the effects of adding Spirulina platensis at concentrations of 0.5, 1 and 1.5% w/v on both the texture and the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2abebc1086cf916d7b84a54a40b2be3c
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.