Evaluation of the Risk from Potentially Toxic Elements (PTEs) in Italy’s Most Consumed Processed Fish Products

Autor: Maria Nobile, Giacomo Mosconi, Francesco Arioli, Luca Chiesa, Mariantonietta Peloso, Damiano Accurso, Elena Butovskaya, Giorgio Fedrizzi, Dalia Curci, Sara Panseri

Publikováno v: Foods, Vol 13, Iss 3, p 456 (2024)

In a balanced diet, regular fish consumption provides positive outcomes for human health. On the other hand, the seafood supply chain faces a significant food safety risk due to the presence of potentially toxic elements (PTEs). In the present study,

Externí odkaz: https://doaj.org/article/ba95105afa1f40b7ab75cbd6541bc48e

Improvement of technology of preserves from freshwater fish species

Autor: N. Golembovskaya

Publikováno v: Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 22, Iss 94, Pp 27-31 (2020)

Сhanges in the structure of the fishery, the general trend of decreasing catches of traditional marine fish species, increasing the number of freshwater fish as aquaculture facilities necessitates the improvement of complex technologies for processi

Externí odkaz: https://doaj.org/article/3808d76de9f24fec9d348b38f10d9103

THE USE OF BLACK LEAVES OF BERGENIA IN FOOD PRODUCTION

Autor: Tsyrendorzhieva S.V., Khamaganova I.V.

Publikováno v: Техника и технология пищевых производств, Vol 45, Iss 2, Pp 81-86 (2017)

The article shows that a wild herbaceous plant (Bergenia crassifolia (L.) Fritsch ) can be referred to promising food-borne wild plants that have high nutritional value due to the presence of vitamin C, carotenoids, phenolic compounds, minerals, orga

Externí odkaz: https://doaj.org/article/e7d7963c2e2c468e8c961f7b1f59a7ba

Product characteristic, comparative assessment of quality and the development of proposals for improving the range of fish preservations

63 с., 22 рисунка, 16 таблиц. Тема выпускной квалификационной работы — товароведная характеристика, сравнительная оценка качества и разраб�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::49fc39d639309114adcfff11e2cd7d8b

ХОЛОДНАЯ ПАСТЕРИЗАЦИЯ РЫБНЫХ ПРЕСЕРВОВ С ИСПОЛЬЗОВАНИЕМ ЭЛЕКТРОННОГО ИЗЛУЧЕНИЯ

Радиационные технологии обеспечения микробиологической безопасности и увеличения сроков хранения пищевой продукции получили широкое

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::528deed5201e215b2cea1c0f5a7b1a1b