Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Ted H. Wu"'
Autor:
Ted H. Wu, Peter J. Bechtel
Publikováno v:
Food Chemistry. 130:739-745
There is increasing evidence that low molecular weight water soluble compounds of marine protein are important for fish performance, thus identifying and quantifying them to incorporate in feeds are needed. A simple analytical method using hydrophili
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f86ad12a6e394da771ac5b5248a86339
https://doi.org/10.1016/j.foodchem.2011.05.088
https://doi.org/10.1016/j.foodchem.2011.05.088
Publikováno v:
Journal of Food Composition and Analysis. 24:356-361
Skates ( Raja rhina ) have recently become a small commercial fishery in Alaska and along the western United States coast. Most of the skate byproduct is discarded or made into meal; therefore, there is opportunity to enhance the utilization for skat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf459b6d439989442374c7c022fc7794
https://doi.org/10.1016/j.jfca.2010.09.014
https://doi.org/10.1016/j.jfca.2010.09.014
Publikováno v:
Journal of Aquatic Food Product Technology. 20:183-195
There is growing interest for fishmeals and oils made from utilizing different fish by-products (heads, viscera, frames, etc.) that come directly from the commercial processing line. The major components of fish processing waste from salmon filleting
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a258e22be1e2be37ccf60a17b000bad7
https://doi.org/10.1080/10498850.2011.557524
https://doi.org/10.1080/10498850.2011.557524
Autor:
Sébastien Plante, Amit Morey, Ted H. Wu, Alexandra C. M. Oliveira, Peter J. Bechtel, C.K. Bower
Publikováno v:
Journal of Food Processing and Preservation. 34:55-72
There is a growing interest in developing either food or feed ingredients from the large volumes of Pacific Ocean perch (POP) by-products produced in Alaska. Determining the chemical composition of POP by-products is fundamental for developing novel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::389d2d226e26c417c2d9f9afaeb2dc6e
https://doi.org/10.1111/j.1745-4549.2008.00279.x
https://doi.org/10.1111/j.1745-4549.2008.00279.x
Publikováno v:
Journal of Aquatic Food Product Technology. 18:345-359
The effects of storage temperature and time on raw pink salmon by-products were evaluated in relation to the fishmeal produced. Chemical analyses were performed on the raw and processed by‐products at two temperatures. Total volatile base nitrogen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a9390a316249ec9404c3ed58490fd19
https://doi.org/10.1080/10498850903224299
https://doi.org/10.1080/10498850903224299
Publikováno v:
Journal of Food Science. 74:C248-C257
Smoking of meats and fish is one of the earliest preservation technologies developed by humans. In this study, the smoking process was evaluated as a method for reducing oxidation of pink salmon (Oncorhynchus gorbuscha) oils and also maintaining the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1689dc94bbde553a24bc709db21cfd2d
https://doi.org/10.1111/j.1750-3841.2009.01099.x
https://doi.org/10.1111/j.1750-3841.2009.01099.x
Autor:
Ted H. Wu, Peter J. Bechtel
Publikováno v:
Food Chemistry. 111:868-871
Oils extracted from wild salmon by-products are excellent sources of long chain omega-3 polyunsaturated fatty acids including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). However, quality loss is expected if time delays are encountered
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c467104d41773dc179b805afb6d937a
https://doi.org/10.1016/j.foodchem.2008.04.064
https://doi.org/10.1016/j.foodchem.2008.04.064
Autor:
Ted H. Wu, Peter J. Bechtel
Publikováno v:
Journal of Aquatic Food Product Technology. 17:27-38
Concentrations of ammonia, monomethylamine (MMA), dimethylamine (DMA), trimethylamine (TMA), and trimethylamine oxide (TMAO) in raw and processed fish by-products were determined in cold-water marine fish using a capillary electrophoresis (CE) method
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01a5814a0668503c5627721cc761e903
https://doi.org/10.1080/10498850801891140
https://doi.org/10.1080/10498850801891140
Autor:
Gopal Coimbatore, Scott T. McMurry, Adam G. Finger, Brady Barr, Todd A. Anderson, Thomas R. Rainwater, Kevin D. Reynolds, Steven G. Platt, Lu Yu, Ted H. Wu, George P. Cobb, Jaclyn E. Cañas
Publikováno v:
Science of The Total Environment. 373:146-156
Despite high animal diversity in the Neotropics and the largely unregulated use and disposal of pesticides and industrial chemicals in Central America, few data exist regarding accumulation of environmental contaminants in Central American wildlife.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b385e73504f408cf8749d8bbe55763aa
https://doi.org/10.1016/j.scitotenv.2006.11.010
https://doi.org/10.1016/j.scitotenv.2006.11.010
Publikováno v:
Journal of Agricultural and Food Chemistry. 48:6416-6420
Organochlorine (OC) residues were recently detected in nonviable Morelet's crocodile (Crocodylus moreletii) eggs from northern Belize. To further the assessment of contaminant exposure in Belizean crocodiles, nonviable Morelet's crocodile eggs (n = 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39a8ddfea2d3a80cd76a4009d89a2980
https://doi.org/10.1021/jf000321u
https://doi.org/10.1021/jf000321u