Zobrazeno 1 - 10
of 284
pro vyhledávání: '"Kilka"'
Akademický článek
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Publikováno v:
Molecules, Vol 29, Iss 11, p 2430 (2024)
There has been an increase in interest in the application of ω-3 PUFAs, especially EPA and DHA, in the development of various food products owing to their myriad health benefits. However, most fish oils do not contain more than 30% combined levels o
Externí odkaz:
https://doaj.org/article/22e9162a1cf74d94a45758e86324140f
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 17, Iss 5, Pp 831-847 (2021)
Materials and Methods: To compare physicochemical (pH, humidity, brix and water activity), texture properties (adhesiveness, cohesiveness, springiness, gumminess, chewiness, hardness and deformation of hardness), color indices (L*, a* and b*) and sen
Externí odkaz:
https://doaj.org/article/a3ba860d7e2d493b95660e79ab6595e3
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
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Publikováno v:
Majallah-i ̒Ilmī-i Shīlāt-i Īrān, Vol 27, Iss 6, Pp 67-78 (2019)
Silver carp (Hypophthalmichthys molitrix) skin (SCS) is available as low cost by-product in minced products manufacturing plants. Kilka fish (Clupeonella spp.) oil has a higher omega-3 fatty acids content compared to other Caspian Sea fish oils and h
Externí odkaz:
https://doaj.org/article/ed5054c9f47344598823567bdb7ba6a7
Publikováno v:
Grasas y Aceites, Vol 72, Iss 1, Pp e390-e390 (2021)
The objective of this study was to investigate the properties of clove essential oil extracted by different microwave-assisted methods and to evaluate its effects on the stability of common Kilka oil. Each of these methods was hypothesized to yield a
Externí odkaz:
https://doaj.org/article/543b1aef7eb44460a51cca7f36b489fb
Autor:
A. Zamani; A. Ghaffari
Publikováno v:
Majallah-i ̒Ilmī-i Shīlāt-i Īrān, Vol 28, Iss 4, Pp 23-34 (2019)
In this research, the pennyroyal extract (PE) effect was studied at different concentrations (0, 2 and 4% w/v) on chemical and bacterial quality of surimi produced from common Kilka over a period of 15 days (0, 3, 6, 9, 12 and 15 days) during refrige
Externí odkaz:
https://doaj.org/article/76dea348e20442eebdfb8c501885ddb5
Publikováno v:
Caspian Journal of Environmental Sciences, Vol 16, Iss 4, Pp 307-317 (2018)
This study aimed to evaluate some nutritional values and heavy metal contents of fishmeal produced by the commercial factories in Guilan Province, the Southwest Caspian Sea. The fishmeal samples were randomly collected from five factories producing
Externí odkaz:
https://doaj.org/article/f66d1de667244e45afddf7c0bf71d2c2
Publikováno v:
Caspian Journal of Environmental Sciences, Vol 16, Iss 4, Pp 249-258 (2018)
Fisheries management receives assistance by prediction of events to evaluate fluctuating values for a target species to formulate proper policies and actions particularly for threatened and endangered species. This study aimed to predict 7 years Ca
Externí odkaz:
https://doaj.org/article/40b0f13451e84e8a8dfe83f966b4b870
Publikováno v:
Majallah-i ̒Ilmī-i Shīlāt-i Īrān, Vol 26, Iss 5, Pp 1-12 (2018)
Objectives of the present study were to prepare dried flavored Kilka (Clupeonella cultriventris) and evaluate nutritional value, chemical factors, yeast and mold growth and shelf life of the final products. Four groups of flavored Kilka were prepared
Externí odkaz:
https://doaj.org/article/d4159c4be4674c28a945a2dfc5938b92