Sardine
Mostrando 1-12 de 29 artigos, teses e dissertações.
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1. Age structure and growth of the rough scad, Trachurus lathami (Teleostei: Carangidae), in the Southeastern Brazilian Bight
ABSTRACT The rough scad, Trachurus lathami Nichols, 1920, is a small pelagic species distributed along the West Atlantic coast. It is most abundant in the Southern Brazil (28°30’-34°S) and in the Southeastern Brazilian Bight (SEBB, 22°-28°30’S). The rough scad is fished by purse seines, which main target is the Brazilian sardine, Sardinella brasilien
Zoologia (Curitiba). Publicado em: 23/10/2017
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2. Synthesis of structured triacylglycerols enriched in n-3 fatty acids by immobilized microbial lipase
Abstract The search for new biocatalysts has aroused great interest due to the variety of micro-organisms and their role as enzyme producers. Native lipases from Aspergillus niger and Rhizopus javanicus were used to enrich the n-3 long-chain polyunsaturated fatty acids content in the triacylglycerols of soybean oil by acidolysis with free fatty acids from sa
Braz. J. Microbiol.. Publicado em: 2016-12
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3. Extruded snacks with the addition of different fish meals
Abstract Tilapia, salmon, tuna and sardine meals were prepared to develop and analyze extruded snacks with residue meal from fish processing. Residue meals were included in five types of corn snacks: control (0% fish meal) and four with 9% tilapia, salmon, tuna and sardine meals. Although moisture, lipids and carbohydrates rates did not differ among the snac
Food Sci. Technol. Publicado em: 24/11/2015
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4. The influences of fish infusion broth on the biogenic amines formation by lactic acid bacteria
The influences of fish infusion decarboxylase broth (IDB) on biogenic amines (BA) formation by lactic acid bacteria (LAB) were investigated. BA productions by single LAB strains were tested in five different fish (anchovy, mackerel, white shark, sardine and gilthead seabream) IDB. The result of the study showed that significant differences in ammonia (AMN) a
Braz. J. Microbiol.. Publicado em: 2013
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5. Aproveitamento gastronômico de pescados oceânicos de ocorrência local em cardápios de restaurantes no litoral de Santa Catarina
Santa Catarina is one of the Brazilian states with high fish production. There are 139 cataloged fish species caught off the coast by the artisanal and industrial fisheries. The fish species most frequently caught are sardine (Sardinella brasiliensis), skipjack tuna (Katsuwonus pelamis) and whitemouth croaker (Micropogonias furnieri). This study analyzes the
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 18/04/2012
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6. Obtaintion, characterization and use of sardine silage meal in shrimp feed formulation / Obtenção, caracterização e utilização de farinha de silagem de sardinha na formulação de rações para camarão
A carcinicultura é uma atividade econômica relevante, que cresce a cada dia em âmbito mundial. Atualmente, a espécie mais cultivada no mundo é Litopenaeus vannamei, devido à sua rusticidade, alta capacidade de adaptação e crescimento em diferentes condições ambientais, gerando bons níveis de produtividade, excelente qualidade da carne e boa aceita
Publicado em: 2010
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7. Measures of the interannual marine variability on southeast Brazilian bight and its relationship to the spawning areas of Brazilian sardine (Sardinella braziliensis) / Medidas da variabilidade interanual marinha sobre a plataforma continental sudeste do Brasil e sua relação com áreas de desova da sardinha-verdadeira (sardinella brasiliensis)
This work aims to investigate the relation of marine interannual variability in a region located in southern coast of Brazil, also known as the Southeast Brazilian Bight (SBB) and the spawning areas of the Brazilian sardine (Sardinella braziliensis) in SBB. SBB marine ecosystems are related to a strong influence of a coastal upwelling system. Variables used
Publicado em: 2009
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8. Study of the atmospheric and oceanic conditions in the southweast atlantic and its relation with the Brazilian sardine catch extremes / Estudo das condições atmosféricas e oceânicas do atlântico sudoeste e suas associações com extremos de captura da sardinha-verdadeira
The Brazilian Sardine is an important fishing resource for the country, with restricted occurrence in the Southeast Brazilian Bight (SBB). Landing records of this species shows years of high capture, as in 1973 with 225 thousand tons and the minimum in 2000 with 20 thousand tons. In this work was studied the oceanic and atmospheric characteristics of the mos
Publicado em: 2009
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9. Medidas da variabilidade interanual marinha sobre a plataforma continental sudeste do Brasil e sua relação com áreas de desova da sardinha-verdadeira (sardinella brasiliensis) / Measures of the interannual marine variability on southeast Brazilian bight and its relationship to the spawning areas of Brazilian sardine (Sardinella braziliensis)
Este trabalho tem como objetivo principal investigar a relação entre medidas da variabilidade internanual marinha sobre a Plataforma Continental Sudeste (PCSE) do Brasil e a localização das áreas de desova da sardinha-verdadeira (Sardinella brasiliensis) dentro da PCSE. A PCSE inclui ecossistemas marinhos sob a influência de ressurgência costeira. As
Publicado em: 2009
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10. Development of alternative nutritional formulas for elderly enteral nourishment using conventional foods / Elaboração de formulados nutricionais alternativos a partir de alimentos convencionais para a alimentação de idosos
The aim of this study was to develop alternative formulas for elderly enteral feeding using conventional foods from food staples distributed in the city of Piracicaba-SP. The foods used in the formulas were: corn meal, soya oil, rice, beans, pasta, sardine, powder milk, corn starch, eggs, texturized soya protein, cabbage, and carrot. Physical analyses (dripp
Publicado em: 2008
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11. Fontes marinhas e vegetais de PUFAs na dieta de galinhas poedeiras: efeito na composição lipídica da gema do ovo e tempo de incorporação dos ácidos graxos / Marine and vegetal sources of PUFAs for laying hens: effect on egg yolk composition and fatty acid incorporation time
Hundred forty-four Shaver White laying hens were used over a 4 week experimental period to investigate the effect of 3% of soybean oil, corn oil, canola oil, flaxseed oil, salmon oil or tuna and sardine oil added to the diets, upon the fatty acid egg yolk composition, blood plasma levels and incorporation time of each fatty acid into the egg yolk. Reproducti
Publicado em: 2007
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12. Uso de ervas aromáticas na estabilidade oxidativa de filés de sardinha (Sardinella brasiliensis) processados / The use (ou effect) of herbs on oxidative stability of processed sardine (Sardinella brasiliensis) fillets
Durante as últimas décadas a preocupação do consumidor em relação à qualidade dos alimentos cresceu consideravelmente, juntamente com a procura por alimentos funcionais ou componentes alimentares ativos fisiologicamente, também designados bioativos. Paralelamente objetiva-se a redução do emprego de produtos sintéticos em alimentos industrializados
Publicado em: 2007