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AbstractFull Text

This aim of this research was to determine fatty acids and raw proximate composition and calorie value of fish Kijar in Iran. The fatty acids and proximate composition Kijar was determined. The established AOAC (Association of Official Agricultural Chemist, USA) methods were followed for...

Author(s)
Aberoumand, A.; Mohamedi, N.; Zemanpoor, M.
Publisher
Association HACCP Consulting, Nitrianske Hrnčiarovce, Slovakia
Citation
Potravinárstvo: Slovak Journal of Food Sciences, 2017, 11, 1, pp 7-10
AbstractFull Text

Objective: To study the application of hazard analysis and critical control point (HACCP) on the quality and safety control of seafood in the cold chain logistics, and taking fish and shellfish seafood as examples, to set up a detailed risk analysis table and an implemented plan table. Method: The...

Author(s)
Chen MingZhong; Zhong XuMei; Zhou WeiGuang
Publisher
Journal of Food Safety and Quality, Beijing, China
Citation
Journal of Food Safety and Quality, 2016, 7, 2, pp 816-822
AbstractFull Text

Food quality has become a considerable issue in food sector over the past decade. The food safety concepts are gaining attention not only in developed countries but also in developing countries like India. Finfish and shellfish are some of the highly perishable commodities, so, systematic approach...

Author(s)
Dutta, C.; Nath, S.; Chowdhury, S.; Panigrahi, A. K.; Sengupta, C.
Publisher
Hind Agri-Horticultural Society, Muzaffarnagar, India
Citation
Asian Journal of Animal Science, 2016, 11, 2, pp 140-147
AbstractFull Text

Blambangan Foodpackers Indonesia company limited is a company engaged in manufacturing with its primary products sardines. Application of HACCP in the company has been conducted in order to maintain consumer trust and produce a quality product in accordance with the guidelines applicable quality...

Author(s)
Herdiana, D. S.
Publisher
Faculty of Food Science and Technology, Serdang, Malaysia
Citation
International Food Research Journal, 2015, 22, 4, pp 1507-1512
AbstractFull Text

In this study, bacteriological quality of raw and processed Penaeus monodon produced for export trade from preprocessing, processing area and cross-contaminated sample was analysed in terms of total plate count (TPC), Vibrio cholerae, Escherichia coli, Staphylococcus aureus, Salmonella spp. and ...

Author(s)
Basudev Mandal; Dubey, S. K.; Dona Bhattacharya; Chand, B. K.
Publisher
OMICS Publishing Group, Los Angeles, USA
Citation
Journal of Aquaculture Research and Development, 2015, 6, 12, pp 381
AbstractFull Text

This proceedings contains 33 papers discussing key food safety and food security issues in Asia. The topics discussed are: antibacterial activity of various cellulose derivatives; HACCP for food safety and security; microbial contamination in food (e.g., fruits, vegetables, meat) and water; plant...

Author(s)
Kada, R.; Subbiah, J.; Ahsan, C. R.; Bari, L.; Mai, D. S.; Suong, N. K.
Publisher
Asian Food Safety and Security Association, Dhaka, Bangladesh
Citation
Proceedings of the 2nd AFSSA Conference on Food Safety and Food Security, Dong Nai University of Technology, Dong Nai Province, Vietnam, August 15-18, 2014, 2014, pp 176 pp.
AbstractFull Text

This study aimed to verify the hygienic-sanitary working practices and to create and implement a Hazard Analysis Critical Control Point (HACCP) in two lobster processing industries in Pernambuco State, Brazil. The industries studied process frozen whole lobsters, frozen whole cooked lobsters, and...

Author(s)
Fonseca, C. F. da; Stamford, T. L. M.; Andrade, S. A. C.; Souza, E. L. de; Silva, C. G. M. da
Publisher
Sociedade Brasileira de Ciência e Tecnologia de Alimentos, Campinas, Brazil
Citation
Food Science and Technology (Campinas), 2013, 33, 1, pp 127-136
AbstractFull Text

Algal products became popular as functional foods and nutraceuticals due to presence of many bioactive compounds. Algal polysaccharides are mainly crucial component of their cell walls, and many of them have many biological functions. In this paper, values of dietary fiber in freshwater green alga...

Author(s)
Mišurcová, L.; Machů, L.; Ambrožová, J. V.; Samek, D.; Fišera, M.
Publisher
Association HACCP Consulting, Nitrianske Hrnciarovce, Slovakia
Citation
Potravinarstvo: Scientific Journal for Food Industry, 2013, 7, Special Issue, pp 195-199
AbstractFull Text

Probiotics are defined as live microorganisms which when administered in adequate amounts confer a health benefit on the host. Most probiotics proposed as biological control agents in aquaculture belong to the lactic acid bacteria (Lactobacillus, Carnobacterium), or to the genus Vibrio, Bacillus,...

Author(s)
Popelka, P.; Koščová, J.; Mudroňová, D.; Marcinčák, S.; Nagy, J.
Publisher
Association HACCP Consulting, Nitrianske Hrnciarovce, Slovakia
Citation
Potravinarstvo: Scientific Journal for Food Industry, 2013, 7, Special Issue, pp 12-15
AbstractFull Text

The present study was conducted to compare the quality assurance system for different shrimp products of Galda prawn (Macrobrachium rosenbergii) and identified the possible causes of potential hazards in the processing zone at Khulna, Bangladesh. Physical and microbial investigation was made for...

Author(s)
Huq, A. K. O.; Shabudden Ahmed; Arefin, S. M.; Akteruzzaman
Publisher
Scientific and Academic Publishing, Rosemead, USA
Citation
Food and Public Health, 2012, 2, 6, pp 254-258

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