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Shelf-life of tail meat of the giant river prawn, Macrobrachium rosenbergii, stored on ice
(2006-03-01)
The objective of this study was to evaluate the shelf-life of peeled giant river prawn Macrobrachium rosenbergii stored directly in contact with ice (DCI), and without direct contact with ice (WCI). The prawns from DCI ...
The influence of frozen and canned storage on the chemical freshness parameters, determined in golden kingclip (Genypterus blacodes)
(2005)
Changes in pH, total volatile basic nitrogen (TVB-N) and K-value were determined in golden kingclip species (Genypterus blacodes) frozen and stored at -18°C and -30°C for 6 months and golden kingclip canned fish in two ...
Shelf-life of tail meat of the giant river prawn, Macrobrachium rosenbergii, stored on ice
(2006-03-01)
The objective of this study was to evaluate the shelf-life of peeled giant river prawn Macrobrachium rosenbergii stored directly in contact with ice (DCI), and without direct contact with ice (WCI). The prawns from DCI ...
Chediak-Higashi syndrome with parkinsonism
(Wiley-Blackwell, 2004-04-01)
Chediak-Higashi syndrome (CHS), typically presents with partial albinism and severe hematological abnormalities. About 10% of the patients have a mild adult form associated with various neurological manifestations. We ...
Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time
(ELSEVIER SCI LTD, 2012)
This study was carried out to evaluate the effect of high hydrostatic pressure on quality changes (microstructure, colour, texture and biochemical) of red abalone (Haliotis rufecens) during storage time at 4 degrees C. ...
THE STABILITY OF FROZEN MINCED AFRICAN CATFISH
(CHIRIOTTI EDITORIPINEROLO, 2013-08-02)
The objective of the present study was to evaluate the stability (-18 degrees C) of minced African catfish (MF) for 180 days. Microbiological aspects, lipid oxidation, and total volatile nitrogenous bases (TVB-N) of the ...
Effects of high pressure treatment on physicochemical quality of pre- and post-rigor palm ruff (Seriolella Violacea) fillets
(Taylor & Francis, 2018)
Fish and fish products are characterized for having a short shelf life. Nonthermal processing techniques such as high hydrostatic pressure (HHP) have increasingly been employed to extend shelf life of food products. The ...