Zobrazeno 1 - 10
of 2 287
pro vyhledávání: '"fish processing"'
Autor:
Arabova Z. M., Aleksanyan I. Yu., Nugmanov A. H.-H., Konnova O. I., Aleksanyan A. I., Yasnov A. S.
Publikováno v:
Vestnik MGTU, Vol 27, Iss 3, Pp 271-281 (2024)
The caviar and lecithin complex of freshwater fish can be widely used for the production of various food products, including those of functional orientation. The main technological operations in lecithin technology should include the processes of ext
Externí odkaz:
https://doaj.org/article/6a914a69362a4335b785e07908d30118
Publikováno v:
Indian Journal of Community Medicine, Vol 49, Iss 3, Pp 489-495 (2024)
Background: Musculoskeletal disorders (MSDs) are one of the major causes of morbidity, which affect particularly the upper quadrant in industrial settings and so upset the quality of life (QoL). The influence of the protocol of exercise-based program
Externí odkaz:
https://doaj.org/article/6ca86e2edfb94cb1a41d9318831825f9
Autor:
Karla Fabiola Corral-Jara, Sigurlaug Skírnisdóttir, Stephen Knobloch, Helgi Briem, José F. Cobo-Díaz, Niccolò Carlino, Pauline Bergsten, Federica Armanini, Francesco Asnicar, Federica Pinto, Avelino Alvarez-Ordóñez, Nicola Segata, Viggó þór Marteinsson
Publikováno v:
Heliyon, Vol 10, Iss 13, Pp e33866- (2024)
A study was conducted in fish processing facilities to investigate the microbial composition, microbial metabolic potential, and distribution of antibiotic resistance genes. Whole metagenomic sequencing was used to analyze microbial communities from
Externí odkaz:
https://doaj.org/article/191e4aaceee4458b872c24a20bf483ea
Autor:
Z. M. Arabova, I. Yu. Aleksanyan, A. H.-H. Nugmanov, I. А. Bakin, O. I. Konnova, E. V. Sokolova
Publikováno v:
Новые технологии, Vol 19, Iss 4, Pp 20-30 (2024)
It is obvious that secondary raw materials resulting from the industrial processing of partial fish species, in particular, the roe film-caviar complex, can be widely used for the production of various food products, including functional ones. There
Externí odkaz:
https://doaj.org/article/268dcf313cf94758bdbb554849429c31
Autor:
Khawaja Muhammad Imran Bashir, Sukwasa Chakniramol, Sana Mansoor, Alexander Jahn, Man-Gi Cho, Jae-Suk Choi
Publikováno v:
Foods, Vol 13, Iss 18, p 3009 (2024)
Fish muscle and byproducts represent a valuable source of bioactive compounds, with their protein hydrolysates exhibiting noteworthy antioxidant properties. This study assessed the antioxidant activity of protein hydrolysates derived from the muscle
Externí odkaz:
https://doaj.org/article/8c33bd0fd34a4d6ba14e6716fe4e28e6
Autor:
Yoshiteru Hamatani, Takahiro Watari, Masashi Hatamoto, Takashi Yamaguchi, Tjandra Setiadi, Toshihiko Konda
Publikováno v:
Water Science and Engineering, Vol 16, Iss 3, Pp 271-279 (2023)
This study examined the application of co-benefit-type wastewater treatment technology in the fish-processing industry. Given that there was a dearth of information on fish-processing industrial wastewater in Indonesia, site surveys were conducted. F
Externí odkaz:
https://doaj.org/article/57fe034e44e047778dfa2d293447905b
Publikováno v:
Journal of Food and Pharmaceutical Sciences, Pp 839-850 (2023)
A Freshwater fish is a popular type of fish consumed in Indonesia besides seawater fish. However, until now the most available information regarding the potential allergenicity of fish is only related to seawater fish. The potential allergenicity of
Externí odkaz:
https://doaj.org/article/a4d5bdbdc6214bcbb9cfdffa3e00e6da
Autor:
Nayer M. Fahmy, Bahig El-Deeb
Publikováno v:
Journal of Genetic Engineering and Biotechnology, Vol 21, Iss 1, Pp 1-16 (2023)
Abstract Background Hydrolytic enzymes from halophilic microorganisms have a wide range of industrial applications. Herein, we report the isolation of Halobacillus sp. HAL1, a moderately halophilic bacterium that produces a novel high molecular weigh
Externí odkaz:
https://doaj.org/article/5bf528560d9b41588038249e76c520c2
Autor:
Upali Samarajeewa
Publikováno v:
Fishes, Vol 9, Iss 4, p 146 (2024)
Global marine fish harvests have reached a plateau over the last decade, and efforts to increase aquaculture tend to face limitations in terms of water resources and contamination problems. Of the current fish harvest, at least 50% is discarded as wa
Externí odkaz:
https://doaj.org/article/30be7acc5b6d483ea183ecadd34607cc
Publikováno v:
Jurnal Ilmiah Perikanan dan Kelautan, Vol 15, Iss 1, Pp 106-120 (2023)
Highlight Research • Most businesses, including dried fish processing, are decided and conducted under conditions of uncertainty • Each type of fish that is processed has different risks, both in terms of the source, level, and impact of the r
Externí odkaz:
https://doaj.org/article/797d2e7684ce4ad6a3d11213612c7b4d