Fish Processing
Mostrando 1-12 de 102 artigos, teses e dissertações.
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1. Evaluation of the efficiency of anaerobic reactors in the removal of pollutants from fish processing effluents
RESUMO O presente trabalho teve como objetivo avaliar o desempenho de reator anaeróbio compartimentado (RAC) seguido por filtro anaeróbio em escala real tratando efluentes do processamento de frigorífico de pescado. O trabalho foi desenvolvido em um frigorífico de pescado localizado no sul do estado de Minas Gerais, que possui uma estação de tratamento
Arquivo Brasileiro de Medicina Veterinária e Zootecnia. Publicado em: 2022
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2. Efficiency of the anaerobic baffled reactor followed by anaerobic filter in the removal of nutrients and pathogenic organisms in fish processing effluents
RESUMO A atividade de aquicultura apresentou elevado crescimento, juntamente com o aumento do consumo de proteína animal proveniente desse setor. As indústrias de processamento facilitam o preparo do pescado ao consumidor, todavia geram grandes volumes de efluentes de alto potencial poluidor. A legislação ambiental estabelece normas para o lançamento de
Arquivo Brasileiro de Medicina Veterinária e Zootecnia. Publicado em: 2022
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3. Employment of chitosan in the removal of pollutants in fish processing effluents
RESUMO O crescimento expressivo do setor industrial nas últimas décadas acarretou o aumento do volume de resíduos, que, se não forem destinados adequadamente, poderão causar sérios problemas ambientais. No contexto da aquacultura, efluentes líquidos com um alto teor orgânico são gerados em grandes quantidades nas indústrias de processamento de pesc
Arquivo Brasileiro de Medicina Veterinária e Zootecnia. Publicado em: 2022
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4. ERRATA
Abstract Dry salted shrimp is a popular food in Acre cuisine, especially as a main ingredient in “tacacá” and “rabada no tucupi”. However, different intrinsic and extrinsic factors can result in accelerated deterioration and microbial proliferation, causing food poisoning to the consumer. The objective was to perform the counting and identification
Rev Bras Med Esporte. Publicado em: 2021-06
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5. Counting and identification of molds and yeasts in dry salted shrimp commercialized in Rio Branco, Acre, Brazil
Abstract Dry salted shrimp is a popular food in Acre cuisine, especially as a main ingredient in “tacacá” and “rabada no tucupi”. However, different intrinsic and extrinsic factors can result in accelerated deterioration and microbial proliferation, causing food poisoning to the consumer. The objective was to perform the counting and identification
Food Sci. Technol. Publicado em: 2021-06
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6. REUSE OF COLLAGEN AND HYDROXYAPATITE FROM THE WASTE PROCESSING OF FISH TO PRODUCE POLYETHYLENE COMPOSITES
In recent years, the increase in the generation of waste (e.g., bones and skin) from the processing of fish-based food related to the increase in fish consumption and the accumulation of synthetic polymers in the environment are causing major environmental concerns. Hydroxyapatite (HA) extracted from the bones and collagen from the skin of fish processing re
Quím. Nova. Publicado em: 2020-02
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7. ESTIMATION OF MAIZE BIOMASS USING UNMANNED AERIAL VEHICLES
ABSTRACT Unmanned aerial vehicles (UAVs) are a promising tool for technology development and transfer and for the economic success of the agricultural sector. The objective of this study is to assess the validity of biomass estimation in a commercial maize plantation using aerial images obtained by a UAV. The proposed methodology involved analyzing images ac
Eng. Agríc.. Publicado em: 09/12/2019
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8. Cytoarchitecture of the superior olivary complex of three neotropical species of bats (Noctilio leporinus, Phyllostomus hastatus and Carollia perspicillata) with different foraging behavior
Resumo O entendimento da ecolocalização pelo estudo de diferentes núcleos auditivos de morcegos pode ser um elo importante na elucidação das inúmeras questões que surgem em relação ao seu comportamento de forrageamento. O complexo olivar superior (SOC) é o principal centro de processamento das pistas binaurais usadas na localização do som, já qu
Braz. J. Biol.. Publicado em: 09/05/2019
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9. Ethnoecology and socioeconomic around an artificial reef: the case of artisanal fisheries from southeastern Brazil
Resumo: O objetivo desse estudo é descrever os aspectos etnoecológicos, a valoração e a forma de comercialização das espécies-alvo capturadas na pesca artesanal praticada na costa norte do Rio de Janeiro, sudeste do Brasil. Os dados foram obtidos a partir de entrevistas semiestruturadas realizadas com 60 pescadores da comunidade pesqueira Guaxindiba (
Biota Neotrop.. Publicado em: 04/04/2019
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10. Production factors affecting antioxidant peptides from tilapia processing byproducts
Abstract This research aimed to elucidate significant factors affecting antioxidant capacity of protein hydrolysates from tilapia processing byproducts. Effects of protein type, substrate concentration (0.4-1.2%) and time of hydrolysis (0-60 min) on antioxidant abilities were investigated. Antioxidant activity of the alkaline-aided protein hydrolysate (APH)
Food Sci. Technol. Publicado em: 13/12/2018
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11. Oxidative stress and fish immune system: phagocytosis and leukocyte respiratory burst activity
Abstract Molecular oxygen is a necessary compound for all aerobic organisms, although oxygen is a potent oxidant, which can cause oxidative stress (OS). OS occurs when there is an imbalance between the production of oxidant and antioxidants components, are result of normal cell metabolism, and many of these compounds play a fundamental role in several metabo
An. Acad. Bras. Ciênc.. Publicado em: 18/10/2018
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12. Color assessment by different techniques of gilthead seabream (Sparus aurata) during cold storage
Abstract Overall objective of the study was assessment for freshness parameters of gilthead seabream (Sparus aurata). The freshness was determined by two conventional method (i.e. Minolta color measurement method) was compared with a novel machine vision technology (i.e image color analysis method). The quality characteristics related to the freshness of th
Food Sci. Technol. Publicado em: 21/09/2018