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Aquaculture Compendium

Comprehensive, encyclopedic resource for information on aquaculture

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AbstractFull Text

Objective: To monitor the sulfur dioxide residue in part food in schools during 2015∼2017, in order to eliminate food safety issues in the school canteen in time. Methods: A total of 847 samples of dried vegetables, dried edible fungi and algae, vermicelli, yuba, sugar, starch and spices were...

Author(s)
Fan Xing; Hu YaNan; Wang Shuai; Liu WeiQian; An Yi; Fang Bing
Publisher
Journal of Food Safety and Quality, Beijing, China
Citation
Journal of Food Safety and Quality, 2019, 10, 6, pp 1650-1654
AbstractFull Text

Objective: To analyze the influence of factors such as origin, unit price, raw material category and processing technology on the residual amount of aluminum in aquatic products. Methods: The residual amount of aluminum in 92 batches of aquatic products was detected by inductively coupled plasma...

Author(s)
He Wei; Han MingMing; Wang Ying
Publisher
Journal of Food Safety and Quality, Beijing, China
Citation
Journal of Food Safety and Quality, 2019, 10, 6, pp 1525-1529
AbstractFull Text

Depending on one's age and physiological status, the demand for selenium ranges between 50 and 100 µg but should not exceed 200 µg. Consumption of over 1 mg kg-1 Se (b.w.) may be lethal. The volume of selenium intake is affected mostly by the type and amount of consumed food, and the concentration...

Author(s)
Uchwał, P.; Juszczak, M.; Bąkowska, M.
Publisher
Polish Society for Magnesium Research, Olsztyn, Poland
Citation
Journal of Elementology, 2019, 24, 1, pp 111-123
AbstractFull Text

In order to investigate the concentrations and food safety of 18 trace elements in rice-crab (Eriocheir sinensis) from northeastern China (including Heilongjiang, Jilin and Liaoning Provinces), a total of 56 crab samples were collected from main rice-crab aquiculture area in September 2017. The...

Author(s)
Qin DongLi; Jiang HaiFeng; Huang XiaoLi; Gao Lei; Wang Peng; Liu Huan; Han Gang
Publisher
Journal of Agricultural Resources and Environment, Tianjin, China
Citation
Journal of Agricultural Resources and Environment, 2019, 36, 2, pp 245-252
AbstractFull Text

Fish products are more liable to contamination with pathogenic bacteria from human reservoirs during handling, processing and packaging. A total of 150 random samples of fish products represented by smoked Herring fish, Fessiekh (Fermented Mugil cephalus) and salted Sardine (50 of each) were...

Author(s)
Ghanem, N. A.; Samaha, I. A.; Nossair, M. A.
Publisher
Faculty of Veterinary Medicine, Alexandria University, Behira, Egypt
Citation
Alexandria Journal of Veterinary Sciences, 2019, 60, 2, pp unpaginated
AbstractFull Text

Objective: To investigate the effects of ultrahigh pressure (UHP) treatment on browning of Penaeus vannamei. Methods: The effect of ultrahigh pressure treatment on Penaeus vannamei browning and its correlation with polyphenol oxidase and serine protease activity were studied. Results: When the...

Author(s)
Yang JuPeng; Lv ChunXia; Lei YeSi; Chen ShiDa; Zhang HuiEn; Yang Hua
Publisher
Journal of Food Safety and Quality, Beijing, China
Citation
Journal of Food Safety and Quality, 2019, 10, 3, pp 676-682
AbstractFull Text

Objective: To evaluate the uncertainty of determination of malachite green (MG) content in Gadus by high performance liquid chromatography (HPLC). Methods: By establishing a mathematical model, the uncertainty of the determination of MG content in Gadus by HPLC was evaluated. The source of...

Author(s)
Gao Na; Wang WenLan; Guo Jun; Liu YanHui; Zhao QuanDong; Quan YaNan; Dong YeQi
Publisher
Journal of Food Safety and Quality, Beijing, China
Citation
Journal of Food Safety and Quality, 2019, 10, 3, pp 653-657
AbstractFull Text

Objective: To optimize the inhibition technology of blackening of canned abalone. Methods: Black mucus on the surface of abalone was removed by saline stirring and the citric acid or ascorbic acid was used to prevent the abalone color-change. The effects of 4 dealing parameters, including...

Author(s)
Liu BinXiong; Ye QianQian; Li ChangCheng; Chen JinQuan; Fang Ting
Publisher
Journal of Food Safety and Quality, Beijing, China
Citation
Journal of Food Safety and Quality, 2019, 10, 3, pp 645-652
AbstractFull Text

Taurine is a small molecule sulfur-containing amino acid widely exited in mammalian tissues. It has a simple structure and is not involved in protein synthesis. Taurine can be synthesized from methionine and cysteine, and is mainly found in seafood rich in fish and shellfish, and has various...

Author(s)
Ma YuXun; Li HongLi; Guo JunXia; Chen Wen
Publisher
Journal of Food Safety and Quality, Beijing, China
Citation
Journal of Food Safety and Quality, 2019, 10, 3, pp 620-625
AbstractFull Text

Objective: Using chayote juice and raw milk as the main raw materials, to develop a kind of curd yoghurt with unique flavor and nutrition. Methods: The main factors influencing the quality of chayote yogurt were optimized. Based on the single factor optimization results, the optimum technological...

Author(s)
Zhang XiaoLi; Shen ChunLei; Wei WanYing; Zhao JinLi; Zhang Bin
Publisher
Journal of Food Safety and Quality, Beijing, China
Citation
Journal of Food Safety and Quality, 2019, 10, 2, pp 407-413

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