Fish Oil
Mostrando 25-36 de 173 artigos, teses e dissertações.
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25. Effect of black cumin oil (Nigella sativa L.) on fresh fish (Barbus grypus) fillets during storage at 2 ± 1 °C
Abstract It is important that the methods and materials used for to lengthen the shelf-life of food are simple, inexpensive and safe. For these reasons, herbal additives like cumin oil (Nigella sativa L.) have been preferred recently. Thus, the present study focuses on the influence of black cumin oil on chemical, microbiological and sensory quality of fish
Food Sci. Technol. Publicado em: 18/08/2016
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26. Physiological and biochemical response to Omega-3 plus as a dietary supplement to growing goats under hot summer conditions
ABSTRACT The objective of the present study was to assess the effect of dietary supplementation of Omega-3 plus on some the physiological and biochemical traits in growing Baladi goats under hot summer conditions. Thirty-four growing male goats (4-5 months old) were randomly divided into two equal groups. Animals in group 1 were fed a concentrate feed mixtur
R. Bras. Zootec.. Publicado em: 2016-04
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27. Sensory acceptability and fatty acid profile of fish crackers made from Carassius gibelio
Abstract In this study, our aim was to consider the production of fish crackers using Carassius gibelio and to investigate the fatty acid profile and sensory quality of the fish crackers. Fish cracker mixture with a ratio 3.5:1.5 (minced fish/wheat starch) was obtained. Based on the total minced fish and starch level, 1.75% salt, 0.25% black pepper, 2% sunfl
Food Sci. Technol. Publicado em: 04/12/2015
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28. Effect of (+)-dehydrofukinone on GABAA receptors and stress response in fish model
(+)-Dehydrofukinone (DHF) is a major component of the essential oil of Nectandra grandiflora (Lauraceae), and exerts a depressant effect on the central nervous system of fish. However, the neuronal mechanism underlying DHF action remains unknown. This study aimed to investigate the action of DHF on GABAA receptors using a silver catfish (Rhamdia quelen) mode
Braz J Med Biol Res. Publicado em: 27/11/2015
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29. Factors determining the structure of fish assemblages in an Amazonian river near to oil and gas exploration areas in the Amazon basin (Brazil): establishing the baseline for environmental evaluation
ABSTRACT Determining the significance of biotic and abiotic factors in the structuring of fish assemblages in freshwater environments is an important question in ecology, particularly in view of environmental changes caused by man. In this paper we sought to identify the factors responsible for the composition and abundance of fish species collected with gil
Zoologia (Curitiba). Publicado em: 2015-10
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30. Biosurfactant production by
Pseudomonas aeruginosa in kefir and fish mealThe aim of this study was to increase rhamnolipid production by formulating media using kefir and fish meal for
Pseudomonas aeruginosa strains isolated from different environmental resources. The strains, named as H1, SY1, and ST1, capable of rhamnolipid production were isolated from soil contaminated with wastes originating from olive anBraz. J. Microbiol.. Publicado em: 2015-09
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31. Biodegradation of crude oil by individual bacterial strains and a mixed bacterial consortium
Three bacterial isolates identified as Alcanivorax borkumensis SK2, Rhodococcus erythropolis HS4 and Pseudomonas stutzeri SDM, based on 16S rRNA gene sequences, were isolated from crude oil enrichments of natural seawater. Single strains and four bacterial consortia designed by mixing the single bacterial cultures respectively in the following ratios: (Alcan
Braz. J. Microbiol.. Publicado em: 2015-06
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32. Industrial wastewater as raw material for exopolysaccharide production by Rhizobium leguminosarum
The objective of this study was to evaluate the exopolysaccharide (EPS) production by Rhizobium leguminosarum cultivated in wastewater generated by oil companies (WWOC1 and WWOC2) and fish processing industry (WWFP). The results obtained in Erlenmeyer flasks indicated that the rhizobial strain grew well in industrial wastewater. Generally, wastewater composi
Braz. J. Microbiol.. Publicado em: 2015-06
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33. Oil mixes omega 9, 6 and 3, enriched with seaweed, promoted reduction of thermal burned modulating NF-kB and Ki-67
PURPOSE: To examine the effects of the oil mixes (ω-9, ω-6 and ω-3) in rats subjected to thermal burn. It was also aimed to assess whether the sources of ω3 would interfere with the effect of such mixes on the thermal injury.METHODS:Thirty-six rats distributed into five groups: burned + water, burned + isolipid mix, burned + oil mix 1 (ALA), burned + oil
Acta Cir. Bras.. Publicado em: 2015-06
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34. Characterization of a hydrolyzed oil obtained from fish waste for nutraceutical application
The fish industry generates high volume of waste from fish oil that can have the extraction of its lipids used as nutraceuticals and foods. The objective of this study was to produce unsaturated fatty acids from industrialized fish oil by means of a differentiated hydrolysis process. The samples used were crude fish oil obtained from Campestre industry and c
Food Sci. Technol. Publicado em: 2015-04
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35. Determination of some quality properties of marinated sea bream (Sparus Aurata L., 1758) during cold storage
In this study, it was aimed to determine the effect of sea bream (Sparus aurata) marinated some quality properties during cold storage. The fillets of fish were immersed into brine including 3.5% acetic acid 11% salt in the ratio of 1: 1.5 (fish: marinate brine) for marination process. After the process of ripening, samples were grouped into two and packed i
Food Sci. Technol. Publicado em: 2015-04
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36. Effects of filtration methods on the neutralization yield of crude marine fish oil
The evaluation of filtration methods on the yield and oleochemicals characteristics on the crude fish oil from the soapstock of marine fish for purposes of nutrition has been conducted in this work. The analytical properties of the crude and the neutralized oil with three excesses of sodium hydroxide (NaOH, 20%, 40% and 60%) were carried out on two different
Food Sci. Technol. Publicado em: 2015-03