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AbstractFull Text

Anchovy fillets that had undergone osmotic dehydration and response surface methodology (RSM) were used to determine the influence and optimal values of the process variables. Also the optimal processing conditions were determined in order to reduce the solid gain and water loss ratio (SG/WL) and...

Author(s)
Yİldİz, Z.
Publisher
Iranian Fisheries Research Organization, Tehran , Iran
Citation
Iranian Journal of Fisheries Sciences, 2017, 16, 4, pp 1187-1203
AbstractFull Text

This study was aimed to perform depuration of Pb contained in tilapia body. The experiments were conducted in aquarium using compost of Gliricidia sepium leaves at different concentrations i.e. 10 g/L, 20 g/L, 30 g/L, 40 g/L, and 0 g/L (control). The result showed that Pb level in fish muscle...

Author(s)
Robin; Supriyono, E.; Nirmala, K.; Harris, E.; Affandi, R.; Jusadi, D.
Publisher
Asosiasi Sains Akuakultur Indonesia (Indonesian Society for Scientific Aquaculture, ISSA), Bogor, Indonesia
Citation
Jurnal Akuakultur Indonesia, 2017, 16, 1, pp 83-91
AbstractFull Text

This is a case report out of a series of epidemiological studies within fish populations inhabiting the Danube Delta area, of which aim is to gather data on Eustrongylides spp. epidemiology, with emphasis on the relationship between host, agent and environment-associated factors, as well as on food ...

Author(s)
Urdeș, L.; Hangan, M.; Diaconescu, C.; Marin, M.; Gîdea, M.
Publisher
University of Agronomic Sciences and Veterinary Medicine of Bucharest, Bucharest, Romania
Citation
Scientific Papers, Series D. Animal Science, 2017, 60, pp 372-374
AbstractFull Text

The objective of the present work is to examine the influence of pressure up to 193 MPa at subzero temperature (without freezing of water) on myofibrillar proteins of salmon and cod meat and on the properties of gels obtained from washed mince of these fish. The solubility of proteins from...

Author(s)
Malinowska-Pańczyk, E.; Ko, I.
Publisher
University of Zagreb, Faculty of Food Technology and Biotechnology (Sveuciliste u Zagrebu, Prehrambeno-Biotechnolosk i Fakultet), Zagreb, Croatia
Citation
Food Technology and Biotechnology, 2017, 55, 3, pp 405-412
AbstractFull Text

This article focuses on the biochemical composition and the role of phytoplankton (primary producer) as a basic nutritional source in diets of fish. In general, an aquatic classical food web comprises phytoplankton, zooplankton and fish (planktivorous and predatory ones) as predominant elements,...

Author(s)
Napiórkowska-Krzebietke, A.
Publisher
Polish Society for Magnesium Research, Olsztyn, Poland
Citation
Journal of Elementology, 2017, 22, 3, pp 831-841
AbstractFull Text

Objective: To optimize the process of enzymatic hydrolysis of cod processing by-products by response surface methodology, and to realize the comprehensive utilization of by-products. Methods: Using typsin and flavourzyme, the optimal enzymatic hydrolysis conditions were studied by using single...

Author(s)
Sun YiWei; Li Xue; Liu ChunE; He Jing
Publisher
Journal of Food Safety and Quality, Beijing, China
Citation
Journal of Food Safety and Quality, 2017, 8, 7, pp 2768-2773
AbstractFull Text

With the rapid growth of Andrias davidianus aquaculture, Andrias davidianus deep processing has been a key problem of development for Andrias davidianus aquaculture. The mucus of Andrias davidianus is one of important and valuable biological sources. It contains proteins and polysaccharides. By...

Author(s)
Tong ChangQing; Yu RuiZhi; Zhao Fei; Jin Qiao; Qu Min; Li Wei
Publisher
Journal of Food Safety and Quality, Beijing, China
Citation
Journal of Food Safety and Quality, 2017, 8, 7, pp 2581-2586
AbstractFull Text

Seventeen polychlorinated dibenzo-p-dioxins and polychlorinated dibenzofurans (dioxins) as well as twelve dioxin-like polychlorinated biphenyls (dl-PCBs) congeners were analysed in the seafood samples (prawn, squid, fish, processed seafood and dried anchovy). The average sum of dioxins and dl-PCBs...

Author(s)
Leong, Y. H.; Majid, M. I. A.
Publisher
Faculty of Food Science and Technology, Serdang, Malaysia
Citation
International Food Research Journal, 2017, 24, 2, pp 755-760
AbstractFull Text

This study focuses on systematic mapping and verification of benefit distribution among stakeholders in the value chain of white-leg shrimp in Khanh Hoa Province, Vietnam. The question is, can reorganization of small farmer groups enhance participation and efficiency of the value chain? Convenient...

Author(s)
Tram Anh Thi Nguyen; Chuong Thien Phuc Nguyen Bui; Jolly, C. M.
Publisher
International Journal of Food and Agricultural Economics, Niğde, Turkey
Citation
International Journal of Food and Agricultural Economics, 2017, 5, 2, pp 9-23
AbstractFull Text

Nowadays, people pay more attention on the shrimps for the large number of essential amino acids and micronutrients which can be offered by them. This paper briefly introduced the basic information of shrimps and the concerns during the storage and processing periods, the mechanism of melanosis and ...

Author(s)
Sun WeiWei; Wang Lin; Pang Jie
Publisher
Journal of Food Safety and Quality, Beijing, China
Citation
Journal of Food Safety and Quality, 2017, 8, 6, pp 2073-2078

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