Fish
Mostrando 13-24 de 4036 artigos, teses e dissertações.
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13. Difference in nutritional values between wild and farmed tambaqui in the north region of Brazil
Abstract The demand for wild tambaqui has led to overfishing of their natural stocks, and has thus increased the demand for farmed fish. This has raised a question regarding the nutritional value of these groups of individuals; to see if they differ when they grow in wild and farmed environments. The meat of 28 tambaqui was evaluated by measuring the moistur
Food Sci. Technol. Publicado em: 2021-09
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14. SIMULAÇÃO DO MÉTODO DE RECONHECIMENTO DE PARTES DANIFICADAS EM IMAGENS DE LESÕES ESPORTIVAS DE ALTA INTENSIDADE
RESUMO Introdução: Quando os atletas estão realizando treinamento esportivo, muitos movimentos são de alta intensidade, e esse treinamento é repetitivo, resultando em desgaste de algumas partes lesionadas. Objetivo: Os atletas podem danificar partes do corpo em exercícios de alta intensidade. Durante o processamento, é necessário identificar e anal
Rev Bras Med Esporte. Publicado em: 2021-09
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15. A FISH IN A STREAM ON BODY AND MEMORY IN VIRGINIA WOOLF’S “A SKETCH OF THE PAST”
Abstract This article examines the deadlocks foregrounded in recreating and reconstituting memory in Virginia Woolf’s “A Sketch of the Past” from the body’s perspective. “Body” is seen here as a category to reflect upon the meanings of women’s marginality and resistance. Of particular interest are the hiatuses of memory in “Sketch,” for rec
Ilha Desterro. Publicado em: 2021-08
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16. 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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17. 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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18. Validation of an UHPLC-MS/MS Method for the Determination of Malachite Green, Leucomalachite Green, Crystal Violet, and Leucocrystal Violet in Shrimp, Fish, and Salmon Muscle Using a Modified QuEChERS Approach
A quantitative and confirmatory method for detecting the presence of triphenylmethane dyes in shrimp muscle using ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) and a quick, easy, cheap, effective, rugged and safe (QuEChERS) extraction approach was validated. The method exhibited linearity and selectivity and the coeffici
J. Braz. Chem. Soc.. Publicado em: 2021-04
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19. Evaluation of a rapid detection method of Salmonella in comparison with the culture method and microbiological quality in fish from the Brazilian Amazon
Abstract Microbiological safety of fish is a concern of consumers, industries and regulatory agencies worldwide. Among the pathogenic microorganisms, Salmonella spp. is one of the main agents of foodborne diseases and should be absent in animal products. Rapid and accurate identification of pathogens in the supply chain is important for both quality assuranc
Food Sci. Technol. Publicado em: 2021-03
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20. Green biosynthesized Satureja rechingeri Jamzad-Ag/poly vinyl alcohol film: quality improvement of Oncorhynchus mykiss fillet during refrigerated storage
Abstract The nanosilver food packaging films were developed by polyvinyl alcohol activated with Satureja rechingeri extract (S-AgNPs/PVA) using the solvent casting to evaluate the freshness of Oncorhynchus mykiss fillets during 14 days at the refrigerated temperature. The 160 pieces of fish were enfolded in 4 types of films as main group-series. The main com
Food Sci. Technol. Publicado em: 2021-03
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21. Synthesis and characterization of niobium-doped fish scale-derived hydroxyapatite by physical ultrasound interference
Abstract Fish scales of the Arapaima gigas (pirarucu) species were heat-treated to obtain natural hydroxyapatite (HAp), and it was doped with niobium (Nb) by physical ultrasound interference to confirm an effective route to the production of Nb-doped HAp powders. The effect of ultrasound application on doping was investigated. The structure of the powders wa
Cerâmica. Publicado em: 2021-03
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22. Sample Preparation Using TMAH and Nitric Acid for Multielement Determination in Crustacean Samples by MIP OES
This study proposes a simple sample preparation procedure using tetramethylammonium hydroxide (TMAH) and nitric acid (HNO3) to determine Cr, Cu, Fe, K, Mg, Mn, and Zn concentrations in shrimp (Macrobrachium amazonicum) and crab (Ucides cordatus) samples from the Amazon region by microwave-induced plasma optical emission spectrometry (MIP OES). The sample sol
J. Braz. Chem. Soc.. Publicado em: 2021-03
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23. NMR in Analysis of the Nutritional Value of Lipids from Muscles and Livers of Wild Amazonian Fishes with Different Eating Habits Over Seasonal Variation
Endogenous and environmental factors can influence the lipid contents of fishes among which, in the Amazon River, seasonal dynamics influences stand out. Herein, nine most consumed Amazonian fish species had their lipid composition evaluated in terms of effects of tissue, season and eating habits. Higher amounts of lipids were obtained from fish livers than
J. Braz. Chem. Soc.. Publicado em: 2020-12
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24. The effect of the commercial fish gelatin protein hydrolysate on rainbow trout (Oncorhynchus mykiss) fillet quality
Abstract Willing to increase the shelf life of the food matrix, studies regarding new preservations methods are developed to preserve fish deterioration. The application of natural additives as preservatives is increasingly common, with a current emphasis on the growing use of protein hydrolysates, in substitution to artificial ones. These compounds have bee
Food Sci. Technol. Publicado em: 2020-12