Zobrazeno 1 - 10
of 1 096
pro vyhledávání: '"Pelamis"'
Autor:
Shahab Naghdi, Masoud Rezaei, Mehdi Alboofetileh, Mehdi Tabarsa, Mehdi Abdollahi, Jamshid Amiri Moghaddam
Publikováno v:
Global Challenges, Vol 8, Iss 11, Pp n/a-n/a (2024)
Abstract The study aims to investigate the impact of various drying techniques on the quality of sulfated polysaccharides (SP) extracted from Skipjack tuna (Katsuwonus pelamis) skin. Three drying methods, namely microwave drying (M‐KPP), freeze‐d
Externí odkaz:
https://doaj.org/article/e95605276226475bb92d9a7b1a4b063e
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 2, Pp 3014-3029 (2023)
ABSTRACTTo effectively utilize the by-products of skipjack tuna (Katsuwonus Pelamis) for the preparation of peptides with lipid-lowering activity, alkaline proteinase was selected from six commercial proteases to hydrolyze dark muscle. An L16 (54) or
Externí odkaz:
https://doaj.org/article/e036cf70c053486692796b4a16b42db8
Publikováno v:
Food Science of Animal Products, Vol 2, Iss 3, p 9240079 (2024)
Salt plays an important role in giving saltiness and adjusting taste in daily life. However, excessive intake of salt will cause certain harm to the body. Therefore, it has become an urgent need to develop new food processing strategies to reduce sal
Externí odkaz:
https://doaj.org/article/62eb34380cd54626a52a6129c90a6161
Publikováno v:
Foods, Vol 13, Iss 17, p 2778 (2024)
This study aimed to establish the preparation process of peptide–calcium chelates (TMP-Ca) using skipjack tuna meat and investigate the function and mechanism of TMP-Ca in an osteoporosis model of rats. The results indicated that trypsin is more su
Externí odkaz:
https://doaj.org/article/688e63a2b25a4b379a94ee09d93ade1c
Autor:
Ahmed Mahdy, Hany M. Hasanien, Shady H. E. Abdel Aleem, Mujahed Al-Dhaifallah, Ahmed F. Zobaa, Ziad M. Ali
Publikováno v:
Ain Shams Engineering Journal, Vol 15, Iss 1, Pp 102322- (2024)
The vast diversity of wave energy conversion systems (WECSs) in the literature makes selecting the suitable WECS for wave energy harvest a stubborn process. This work summarizes six of the most widely adopted WECSs used heavily in previous research a
Externí odkaz:
https://doaj.org/article/ca16ad25e62c45a687752985f393eb5c
Publikováno v:
康复学报, Vol 32, Pp 407-418 (2022)
ObjectiveTo optimize the enzymatic hydrolysis technology of bioactive peptide in Katsuwonus pelamis and observe the anti-fatigue effect of bioactive peptide on mice.MethodsWith the yield of bioactive peptide in Katsuwonus pelamis as the evaluation in
Externí odkaz:
https://doaj.org/article/f4f5dbf9c1ae4a02a58717cae0b3e54d
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
BackgroundExceeding 50% tuna catches are regarded as byproducts in the production of cans. Given the high amount of tuna byproducts and their environmental effects induced by disposal and elimination, the valorization of nutritional ingredients from
Externí odkaz:
https://doaj.org/article/032524ca086d41b88ab3d2de47ef5ff8
Autor:
Annalisa Azzola, Carlo Nike Bianchi, Lorenzo Merotto, Alessandro Nota, Francesco Tiralongo, Carla Morri, Alice Oprandi
Publikováno v:
Diversity, Vol 16, Iss 3, p 159 (2024)
Global warming is causing poleward expansion of species ranges. Temperate seas, in particular, are undergoing a process known as ‘tropicalisation’, i.e., the combination of sea-water warming and establishment of southern species. The Ligurian Sea
Externí odkaz:
https://doaj.org/article/3e7fb84b6ef94887a933680cbde10f69
Autor:
Isidora P. Gkini, Panagiotis Christopoulos, Alexis Conides, Despina P. Kalogianni, Theodore K. Christopoulos
Publikováno v:
Biosensors, Vol 14, Iss 2, p 82 (2024)
Tuna is an excellent food product, relatively low in calories, that is recommended for a balanced diet. The continuously increasing demand, especially for bluefin-tuna-based food preparations, and its relatively high market price make adulteration by
Externí odkaz:
https://doaj.org/article/9399e00706b14ee6839b70c5e1023449
Autor:
SORIN, DIACONU1, EUGEN, RUSU1
Publikováno v:
Annals (Constanţa Maritime University). 2013, Vol. 14 Issue 19, p109-114. 6p.