搜索结果: 1-15 共查到“食品科学技术基础学科 fish”相关记录53条 . 查询时间(0.118 秒)
Randomized controlled trial assessing the efficacy of a reusable fish-shaped iron ingot to increase hemoglobin concentration in anemic, rural Cambodian women
anemia Cambodia hemoglobin inflammation iron deficiency iron ingot Lucky Iron Fish randomized controlled trial serum ferritin women of reproductive age
2018/11/15
Background: Anemia affects 45% of women of childbearing age in Cambodia. Iron supplementation is recommended in populations in which anemia prevalence is high. However, there are issues of cost, distr...
Limitations of the review and meta-analysis of fish and PUFA intake and mild-to-severe cognitive impairment risks: a dose-response meta-analysis of 21 cohort studies
Limitation meta-analysis of fish 21 cohort studies
2018/12/13
The recent meta-analysis by Zhang et al. (1) on fish and PUFA intake and the risk of mild-to-severe cognitive impairment raises several methodologic issues that have important implications for the int...
Phosphorus and nitrogen utilization efficiency in rainbow trout (Oncorhynchus mykiss) fed diets with lupin (Lupinus albus) or soybean (Glycine max) meals as partial replacements to fish meal
sustainable aquaculture alternative ingredients phosphorus loading growth performance phosphorus retention
2016/2/23
The study was conducted to compare two plant ingredients as dietary protein sources for rainbow trout on the basis of feed acceptability, survival, growth, feed conversion, nitrogen and phosphorus uti...
Increasing the omega-3 content of traditional meat products by the addition of an underutilised by-product from fish processing
n-3 fatty acids human nutrition EPA DHA sausages pate
2015/10/9
The aim of our study was to find a way to use the minced fish flesh that is separated from the bones of carp after filleting (fish separate). In collaboration with the industry traditional recipes for...
Preliminary Study on the Antioxidative and Anti-Fungal Effects of Ginger Oil on the Shelf Life of Hot Smoked Fish
Antioxidative and Anti-Fungal Effects Ginger Oil
2016/6/2
The antioxidative and anti-fungal effects of ginger oil on smoked Chrysichthys nigrodigitatus, Clarias gariepinus and Oreochromis niloticus were examined during five week storage at room temperature 2...
Influence of Different Essential Oils on Refrigerated Fish Patties Produced from Bonito Fish (Sarda sarda Bloch, 1793)
bonito fish thyme oil clove oil
2015/3/4
The effects of different concentrations of thyme (group T), clove (group Cl), and rosemary (group R) extracts on the microbiological, chemical, and sensory attributes of fish patty made from the bonit...
Fish consumption and risk of non–gallstone-related acute pancreatitis: a prospective cohort study
cohort studies diet pancreatitis prospective studies pancreas inflammation food fatty acids
2018/12/20
Background: Epidemiologic data on the role of diet in acute pancreatitis are sparse.
Objective: We examined the association of total fish consumption, as well as of consumption of fatty fish and lean...
A novel sorbent for solid-phase extraction coupling to high performance liquid chromatography for the determination of olaquindox in fish feed
HPCL molecular imprinting SPE olaquindox
2014/10/11
A new and hydrophilic molecularly imprinted polymer (MIP) selective for olaquindox was prepared by bulk polymerisation using methacrylic acid as the functional monomer and ethylene glycol dimethacryla...
Gymnorhynchus gigas in Lepidopus caudatus (Actinopterygii: Perciformes: Trichiuridae): prevalence and related effects on fish quality
Trypanorhyncha TVB-N TMA-N muscle parasite specific spoilage organisms
2014/8/11
We evaluated the effects of Gymnorhynchus gigas on the freshness and hygienic quality of Lepidopus caudatus. Total Volatile Basic Nitrogen (TVB-N), Trimethylamine Nitrogen (TMA-N), as well as Specific...
Determining the Level of Application of Hazard Analysis and Critical Control Point (HACCP) Principles in Smoked Fish at Two Fishing Communities in Ebonyi State
Hazard Analysis Critical Control Point
2016/6/2
The study assessed and determined quality control on species of smoked fish using traditional method in two communities of Iyonu in Ishielu Local Government Area and Oziza in Afikpo North Local Govern...
Fish Processing Technologies in Nigeria: A Case Study of Ibeju-Lekki Local Government Area, Lagos State
Ibeju-Lekki Local Government Area Lagos State
2016/6/2
Traditional fish processing technologies vary widely in terms of equipment type, size and processing efficiency in Nigeria’s coastal states. This study was carried out to identify fish processing tech...
Fat quality of marketable fresh water fish species in the Republic of Serbia
chemical composition cholesterol content fatty acid fresh water fish flesh retail stores
2014/2/24
The chemical and fatty acid composition were evaluated of commercially important fish species (common carp, silver carp, bighead carp, grass carp, Wels catfish, and zander) which were collected from r...
Biochemical Composition of an Endangered Fish, Labeo bata (Hamilton, 1822) from Bangladesh Waters
Endangered Fish Labeo bata
2016/6/1
Fish play an important role in Bangladeshi diet, constituting the main and often irreplaceable animal source food in poor rural households. The study focused on the proximate composition of Labeo bata...
Effect of 10% Concentrations of Salt, Garlic and Coriander on the Quality of Smoked Hilsa Fish (Tenualosa ilisha)
Salt Garlic Coriander
2016/6/1
The present study was conducted to evaluate the quality of smoked Hilsa fish (Tenualosa ilisha). The fishes were grouped into three parts. One part contains 10% salt, 10% garlic and 10% coriander and ...
Determination of Fat Contents, Iodine Values, Trace and Toxic Metals in Commonly Consumed Frozen Fish in Nigeria
Contents Iodine Values Trace Toxic Metals
2016/6/1
In Nigeria, frozen fishes are extensively consumed. But there is paucity of knowledge about the essential nutrients and contamination status of the fishes. In this study, fat contents, iodine values, ...