Zobrazeno 1 - 10
of 61
pro vyhledávání: '"Seer fish"'
Publikováno v:
Pigment & Resin Technology, 2020, Vol. 50, Issue 6, pp. 502-507.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/PRT-08-2020-0085
Publikováno v:
Pigment & Resin Technology, 2021, Vol. 51, Issue 2, pp. 162-170.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/PRT-11-2020-0115
Publikováno v:
Pigment & Resin Technology. 51:162-170
Purpose Development of thin film sensors with pH function for noninvasive real-time monitoring of spoilage of packed seafood such as fish, crab and shrimp are described in this study. It is also the purpose of this study to enhance the leaching resis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7defc55850a3984e6d1630c3d403143
https://doi.org/10.1108/prt-11-2020-0115
https://doi.org/10.1108/prt-11-2020-0115
Publikováno v:
Journal of Aquatic Food Product Technology. 30:484-495
Development of a biodegradable and recyclable halochromic biosensor for monitoring spoilage of packaged seer fish is described in this study. The biosensor was prepared completely from materials of natural origin. The sensor was characterized by X-ra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8370bb8c874b860325ee40a81fb791e5
https://doi.org/10.1080/10498850.2021.1897049
https://doi.org/10.1080/10498850.2021.1897049
Publikováno v:
Pigment & Resin Technology. 50:502-507
Purpose The present study aims to describe the development of halochromic thin film sensors using mixed indicator dyes for monitoring the spoilage of packed seer fish. Design/methodology/approach Thin film was prepared using renewable polysaccharide
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dfa17cf125e6d28dab14403e4ccf8e02
https://doi.org/10.1108/prt-08-2020-0085
https://doi.org/10.1108/prt-08-2020-0085
Publikováno v:
Materials Today: Proceedings. 33:3961-3966
Development of halochromic thin film sensors for monitoring the degree of spoilage of packaged seer fish is described in this study. Three halochromic thin film sensors were prepared by combining a halochromic dye with starch/potato dextrose agar, po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::859ff81f235193b25810eb7c62ff139a
https://doi.org/10.1016/j.matpr.2020.06.332
https://doi.org/10.1016/j.matpr.2020.06.332
Publikováno v:
Journal of Packaging Technology and Research. 3:109-116
The present study aimed to assess the effectiveness of sodium-acetate dip treatment (2%) on the quality and shelf life of seer fish (Scomberomorus commerson) steaks during chilled condition. For this, the seer fish steaks were packed in multilayered
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6812c699a3d20582acb6426f1d3e088b
https://doi.org/10.1007/s41783-019-00059-8
https://doi.org/10.1007/s41783-019-00059-8
Publikováno v:
Journal of Packaging Technology and Research. 2:67-76
Consumers prefer fresh, mildly preserved fishes without added chemicals. Due to increasing awareness among consumers on health aspects, demand for fish is ever increasing. The conventional preservation methods do not offer fresh-like product for long
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d63f00e64b3704179ec71e6acf427a6b
https://doi.org/10.1007/s41783-018-0025-6
https://doi.org/10.1007/s41783-018-0025-6
Publikováno v:
Proceedings of the Zoological Society. 71:146-152
The present study aims to determine the fatty acid profiling of commercially important fresh and boiled Scomberomorus commerson. Fatty acids in fresh and boiled fish were separated and quantitatively determined by gas chromatography–mass spectropho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6866e52ae1d8847400c984189fbc5c0c
https://doi.org/10.1007/s12595-017-0222-2
https://doi.org/10.1007/s12595-017-0222-2
Publikováno v:
Journal of Aquatic Food Product Technology. 25:986-1000
In the present study, antioxidative potential of squid protein hydrolysates (SPH) prepared using endogenous pepsin and trypsin prepared from the stomach and pyloric ceca of seer fish respectively was evaluated, in comparison with commercial enzymes.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75df3b6163cd51e9364ef3b78f1d30aa
https://doi.org/10.1080/10498850.2015.1004499
https://doi.org/10.1080/10498850.2015.1004499