Zobrazeno 1 - 10
of 86
pro vyhledávání: '"fish soup"'
Publikováno v:
Shipin Kexue, Vol 44, Iss 15, Pp 251-268 (2023)
Fish soup, a traditional Chinese broth food, is loved by consumers due to its rich nutrition, high digestion and absorption rate, umami and sweet taste, and strong aroma. However, off-flavors can be formed during the processing and storage of fish so
Externí odkaz:
https://doaj.org/article/37e490cc12da48a7b1584ad3820756ef
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101059- (2024)
The effects of different edible fungi on the flavor profiles of fish soups were analyzed by sensory evaluation, non-volatile and volatile flavor compounds. The sensory attributes of fish soups were modified by adding edible fungi, with the highest to
Externí odkaz:
https://doaj.org/article/f27cbcfc0a944bf6a2787d4afbb650eb
Publikováno v:
Food Science of Animal Products, Vol 2, Iss 2, p 9240065 (2024)
This study is to explore underlying mechanism of skin wound healing by snakehead fish soup using rat and cell models. We assessed skin wound changes after administering wild and farmed snakehead fish soup intragastrically, then using CCK-8 and scratc
Externí odkaz:
https://doaj.org/article/d9784f7c4ae340b2b547d6acf9d337d3
Publikováno v:
Applied Food Research, Vol 3, Iss 1, Pp 100251- (2023)
Firstly, fish soup preservation by hyperbaric storage (HS; 25-100 MPa) at room temperature (RT; 20 °C) was compared to refrigeration (RF; 4 °C) as a way to restrain microbial growth. Additionally, to greater microbial growth restrain, HS at higher
Externí odkaz:
https://doaj.org/article/4303b7d708104963bae1ec8b3c245968
Akademický článek
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Publikováno v:
Public Health of Indonesia, Vol 6, Iss 4, Pp 145-156 (2020)
Background: One of the government efforts in Indonesia to protect consumers and producers of healthy and safe food is to enforce the Republic of Indonesia's Law No. 23 of 1992 concerning Health (Part Four: Safety of Food and Beverages). Therefore, de
Externí odkaz:
https://doaj.org/article/5e333ef7d2a0466caf4cda3b3d08906b
Publikováno v:
Czech Journal of Food Sciences, Vol 38, Iss 2, Pp 84-93 (2020)
Silver carp is a one of the most important freshwater fish species in China, and is popular when making soup in the Chinese dietary culture. In order to investigate the profile of fish soup tastes and flavours cooked using different regions of the sa
Externí odkaz:
https://doaj.org/article/dc5082bab3ab4c4da8ceac64ba555731
Publikováno v:
Foods, Vol 11, Iss 20, p 3294 (2022)
In recent years, fish soup has become an important product for commercial processing of fish due to its health effects. In this study, nutritional composition and antioxidant ability of soups prepared from farmed and wild snakehead fish were analyzed
Externí odkaz:
https://doaj.org/article/fd631d5971f841ffa8c78d4f695c8d34
Autor:
yasser shahbazi, nassim shavisi
Publikováno v:
Pharmaceutical and Biomedical Research, Vol 5, Iss 1, Pp 32-38 (2019)
Plant essential oils and natural extracts have been attracted research interest to control bacterial contamination of food products. Staphylococcus aureus and Listeria monocytogenes considered as public health bacterial hazards which survive in vario
Externí odkaz:
https://doaj.org/article/55b1340baea543cd8fbe2fab647726ff
Publikováno v:
Molecules, Vol 27, Iss 19, p 6177 (2022)
This study was conducted to analyze volatile odor compounds and key odor-active compounds in the fish soup using fish scarp and bone. Five extraction methods, including solid-phase microextraction (SPME), dynamic headspace sampling (DHS), solvent-ass
Externí odkaz:
https://doaj.org/article/be1475ed48a947969b8f795162e8b7b7