Relevant bibliographies by topics / Food - Seafood

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Food - Seafood'

Author: Grafiati
Published: 4 June 2021
Last updated: 26 January 2023

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Journal articles on the topic "Food - Seafood"

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VÉLEZ, D., and R. MONTORO. "Arsenic Speciation in Manufactured Seafood Products." Journal of Food Protection 61, no. 9 (1998): 1240–45. http://dx.doi.org/10.4315/0362-028x-61.9.1240.

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The literature on the speciation of arsenic (As) in seafoods was critically reviewed. Most research has been directed toward fresh seafood products with few papers dealing with As speciation in manufactured seafoods. Predictions concerning As species made on the basis of fresh seafood products cannot be extrapolated to manufactured seafoods. Therefore, due to the numerous species of As, the scarcity of data concerning their presence in foods, the transformations each species may undergo during industrial processing and cooking, and the lack of legislation on permitted As levels in seafood products, As species in manufactured seafood products need to be determined and quantified.
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Love, David C., Frank Asche, Zach Conrad, et al. "Food Sources and Expenditures for Seafood in the United States." Nutrients 12, no. 6 (2020): 1810. http://dx.doi.org/10.3390/nu12061810.

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The aim of this study was to explore United States (U.S.) seafood consumption patterns, food sourcing, expenditures, and geography of consumption. We analyzed seafood intake and food sourcing using the National Health and Nutrition Examination Survey (NHANES) cycles 2007–2008 to 2015–2016 for US adults ≥19 years old (n = 26,743 total respondents; n = 4957 respondents consumed seafood in the past 24 h). Seafood expenditures were extrapolated by combining NHANES with three other public datasets. U.S. adults consumed 63% of seafood (by weight) at home. The top sources of seafood (by weight) were food retail (56%), restaurants (31%), and caught by the respondent or someone they know (5%). Sixty-five percent of consumer expenditures for seafood were at restaurants and other “away from home” sources while 35% were at retail and other “at home” sources. Slightly less than half of overall U.S. food expenditures are “away from home,” which is much lower than for seafood, suggesting that consumers have very different spending habits for seafood than for an aggregate of all foods.
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Soccol, Marcilene C. Heidmann, and Marília Oetterer. "Seafood as functional food." Brazilian Archives of Biology and Technology 46, no. 3 (2003): 443–54. http://dx.doi.org/10.1590/s1516-89132003000300016.

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Functional food presents specific physiological properties, supplies nutrients and can be naturally found in formulated food or added to it. Seafood plays an important role in human diet, representing the largest stock available of w-3 polyunsaturated fatty acids, especially eicosapentaenoic (EPA) and docosahexaenoic (DHA). Scientific researchers have intensified their studies on fatty acids due to their importance in preventing and/or curing diseases, especially cardiovascular and inflammatory ones. This review describes the most important aspects of w-3 fatty acids found in fish, as well as their roles in the mechanism involved in the prevention and control of diseases.
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GARRETT, E. SPENCER, MICHAEL L. JAHNCKE, and JOHM M. TENNYSON. "Microbiological Hazards and Emerging Food-Safety Issues Associated with Seafoods†." Journal of Food Protection 60, no. 11 (1997): 1409–16. http://dx.doi.org/10.4315/0362-028x-60.11.1409.

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The United States is entering into a new era in which dwindling natural fisheries resources are forcing regulatory agencies to develop a more holistic approach to seafood safety and natural marine resource issues. Public health issues associated with seafoods can be grouped as (i) environmentally induced (i.e., natural or anthropogenic), (ii) process-induced, (iii) distribution-induced, or (iv) consumer-induced hazards. Similarly, loss of habitat and ecosystem degradation threaten the future viability of fisheries and have important ramifications for seafood safety. In the United States, large-scale legistlative efforts are underway to reexamine regulatory food control systems. The driving forces behind these efforts are the discovery of new emerging pathogens for which little information is available and dramatic improvements in analytic technology that allow for detection of low levels of microbial and chemical contaminants in foods. The global nature of seafood trading issues and the worldwide implementation of new preventative food safety programs such as hazard analysis for critical control points are driving some of the efforts to build new scientific bridges that will reevaluate current risk analysis strategies. New scientific bridges are needed to close the gaps between the scientific community and society concerning the effects of anthropogenic impacts on seafood safety and the heatlh of coastal habitats and associated fishery resources. The driving force behind this latter issue is the realization that the United States has lost over half of its original coastal wetlands areas. Protecting, conserving, and restoring the health and safety of our fisheries resources will require an integrated approach of food science and fishery science.
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Rørvik, Liv Marit, Brit Aase, Torill Alvestad, and Dominique A. Caugant. "Molecular Epidemiological Survey of Listeria monocytogenes in Seafoods and Seafood-Processing Plants." Applied and Environmental Microbiology 66, no. 11 (2000): 4779–84. http://dx.doi.org/10.1128/aem.66.11.4779-4784.2000.

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ABSTRACT To evaluate the role of seafoods in the epidemiology of human listeriosis and the role of the processing environment as a source ofListeria monocytogenes in seafood products, 305 L. monocytogenes isolates were characterized by multilocus enzyme electrophoresis using 21 genetic loci and restriction enzyme analysis of total DNA. Forty-four isolates were recovered from patients in Norway; 93 were isolated from seafoods, seafood-processing environments, and seawater from 55 different producers; and the remaining 168 isolates originated from six seafood-processing plants and one transport terminal examined in detail for L. monocytogenes. The patient isolates fell into 11 electrophoretic types, with four of them being responsible for 77% of the listeriosis cases in 1992 to 1996. Isolates from Norwegian seafoods and processing environments showed great genetic diversity, indicating that seafoods and seafood-processing environments do not offer a niche for specificL. monocytogenes strains. On the other hand, isolates from individual processing plants were genetically more homogenous, showing that plants are likely to be colonized with specific subclones ofL. monocytogenes. The isolation of identical subclones ofL. monocytogenes from both human patients and seafoods, including ready-to-eat products, suggests that such products may have been possible sources for listeriosis cases in Norway.
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Oosterveer, Peter. "Sustainable Food Governance by Governments and Markets." European Journal of Risk Regulation 6, no. 4 (2015): 525–31. http://dx.doi.org/10.1017/s1867299x00005080.

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The environmental consequences of the increasing global seafood production and consumption are substantial and drive a search for providing more adequate governance responses. In recent years, market-based approaches to sustainable seafood governance have gained considerable traction. Born in part out of perceived failures of state-based regulations, a range of civil society-led governance approaches have emerged. Private seafood governance arrangements interact with public seafood regulations and this may lead to competition, collaboration or hybridity. This interaction should however not be assessed in general but more closely related to the different stages in the regulatory cycle: agenda setting/negotiation, implementation and monitoring/enforcement. Collaboration between public and private global seafood governance arrangements occurs primarily in the first phase of the regulatory cycle but gets much less prominent in later phases where competition or even separation prevails. Harmonization between public and private sustainable seafood governance arrangements in the near future is therefore unlikely.
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Marushka, Lesya, Malek Batal, Constantine Tikhonov, et al. "Importance of fish for food and nutrition security among First Nations in Canada." Canadian Journal of Public Health 112, S1 (2021): 64–80. http://dx.doi.org/10.17269/s41997-021-00481-z.

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Abstract Objective To investigate the relationships between fish/seafood consumption patterns and food security status among First Nations (FN) communities in Canada. We estimated the contribution of fish/seafood to daily nutrient requirements. Barriers to traditional food (TF) access including fish were summarized. Methods Data were collected by the First Nations Food, Nutrition and Environment Study (2008–2018). The sample of this participatory study comprised 6258 randomly selected FN adults. Fish/seafood consumption was estimated with a food frequency questionnaire. Food security status was assessed with the Household Food Security Survey Module. The contribution of fish/seafood to protein, n-3 fatty acid, vitamin (A, B12, D, niacin) and mineral (selenium, zinc) requirements was assessed by comparison to Dietary Reference Intakes. Results Regional differences were observed in fish/seafood consumption patterns and their relationship with food security status. In the eastern regions (Ontario, Quebec/Labrador and the Atlantic region), consumption of fish/seafood and other TF was significantly higher among food insecure compared with food secure FN participants. Severely food insecure men (particularly in British Columbia, Alberta, Quebec/Labrador and the Atlantic region) tended to eat a higher amount of TF, including fish/seafood, compared with food secure and moderately food insecure men, while no difference was observed in women. Fish/seafood provided good sources of selected nutrients. However, the high cost of harvesting equipment, industry-related activities and climate change reduce access to fish/seafood and other wildlife. Conclusion Fish/seafood continues to be vital to the diet of FN communities. Focusing on policies that support FN increased access to fish/seafood has the potential to decrease food insecurity and support sustainable livelihoods. Future policies should focus on socio-economic determinants of food insecurity and support traditional harvesting and sustainable fisheries among FN communities.
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Shamsi, Shokoofeh. "Seafood-borne parasites in Australia: human health risks, fact or fiction?" Microbiology Australia 41, no. 1 (2020): 33. http://dx.doi.org/10.1071/ma20009.

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Seafood is an increasingly popular source of healthy protein. Since 1961, the average annual increase in global food fish consumption has been twice as high as population growth and exceeds the consumption of meat from all terrestrial animals combined1. The following overview of seafood safety concerns is intended to help readers to understand potential risks associated with parasites in seafood products and the need for a national approach to reduce or minimise them. It is important to note that parasite infections are not limited to seafood: all other types of foods, including vegetables and red meat can also be infected with a broad range of parasites, some of which are more dangerous than parasites in seafood. The main issue is lack of science based contemporaneous safety protocols which focus on seafood-borne parasites. As a result, in Australia regulatory control of parasites in seafood lags far behind other food sectors. Seafood safety is a broad topic. The focus of this article is on an understudied field in Australia, seafood-borne parasitic diseases. The word ‘seafood' in this context encompasses fish and shellfish products from marine and freshwater ecosystems that are, directly or indirectly, meant for human consumption.
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Tabilo-Munizaga, G., and G. V. Barbosa-Cánovas. "Ultra High Pressure Technology and its Use in Surimi Manufacture: An Overview." Food Science and Technology International 10, no. 4 (2004): 207–22. http://dx.doi.org/10.1177/1082013204045687.

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Using ultra high pressure (UHP) technology as a non-thermal preservation technique to ensure high quality food products has been investigated with increasing interest for many years. Since high pressure processing has become a viable commercial process within the last decade, its utilisation has been extended to include seafood products, a highly valued niche market. While surimi seafoods have traditionally been commercialised in Japan, surimi has been marketed in North America, Europe, Russia and other Asian countries over the last 20 years. The advantages of UHP surimi processing include manufacture of surimi seafood with natural appearance and imitation seafood analogues, as well as important improvements in textural properties such as hardness and elasticity. UHP can also modify physical and rheological properties of proteins, which could lead to the development of new pressurised seafood products. In short, UHP is a promising technology that could eventually replace heat-induced surimi gels.
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Graham, Elizabeth, Andrew L. Thorne-Lyman, Dave Love, et al. "Food-Based Dietary Guidelines Make Seafood a Priority, Sustainability an Afterthought." Current Developments in Nutrition 4, Supplement_2 (2020): 139. http://dx.doi.org/10.1093/cdn/nzaa042_004.

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Abstract Objectives National food-based dietary guidelines (FBDGs) are adapted by governments reflecting their nation's food system and specific nutrition context, with varied approaches by country. Seafood is commonly included as one of many items in a “meat” or “animal-source” food group. It is currently unclear whether FBDG recommendations for seafood are achievable for the food supply, equitable for people, or sustainable for the planet. We seek to (1) Review the specific recommendations of national FBDGs related to seafood intake, quantifying the amount of seafood recommended for adults (2) Document the rationale for seafood consumption and mentions of sustainability (3) Estimate the supply required to meet recommendations and compare it with national fish production for each country. Methods The Food and Agriculture Organization (FAO) FBDG database was used to identify 92 countries with officially recognized FBDGs. Extracted data include (1) Recommended consumption of seafood (amounts, standard portion size, frequency of consumption and species/type) and (2) Mentions of sustainability. To calculate the fish supply needed to fulfill recommendations, conversions from cooked portions to raw (grams) seafood weights were used. These converted figures were then compared against that from FAO FishStat and the Sea Around Us database, and gaps/surpluses by country were identified. Mentions of sustainability were evaluated in terms of specific mention of fish vs. more generic recommendations. Results Out of 92 FBDGs, 77 mentioned seafood. Out of 40 high-income country's FBDG, 35 countries have a seafood servings per week recommendation, but only 23 provide serving size recommendations. Final presented results will illustrate the differences in the supply of seafood needed to meet recommended consumption levels. Sustainability was mentioned in eight guidelines independently of seafood and five additional mentioned seafood and sustainability together. Implications for sustainability of seafood production and global trade and nutritional status of populations will be discussed. Conclusions Seafood is systematically noted for healthy diets but rarely based on sustainable limits nor linked to sustainable goals. Funding Sources Johns Hopkins Bloomberg Distinguished Professor Fund, Johns Hopkins Center for a Livable Future.
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Dissertations / Theses on the topic "Food - Seafood"

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Ragasa, Catherine. "Essays on food safety and competitiveness in the Philippine seafood industry." Diss., Connect to online resource - MSU authorized users, 2008.

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Thesis (Ph. D.)--Michigan State University. Dept. of Agricultural, Food, and Resource Economics, 2008.<br>Title from PDF t.p. (viewed on July 23, 2009) Includes bibliographical references. Also issued in print.
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Nguyen, Van Anh Wilson Norbert L. "Effects of food safety regulatory standards on seafood exports to US, EU and Japan." Auburn, Ala., 2009. http://hdl.handle.net/10415/1756.

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Chan, Hon-wing. "Food poisoning outbreaks in Hong Kong resulting from shellfish contamination /." Hong Kong : University of Hong Kong, 1996. http://sunzi.lib.hku.hk/hkuto/record.jsp?B17457762.

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McDermott, Ryan. "Toward a more efficient seafood consumption advisory." Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file, 133 p, 2007. http://proquest.umi.com/pqdweb?did=1464121091&sid=17&Fmt=2&clientId=8331&RQT=309&VName=PQD.

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Ahmadov, Vugar. "Choice of a traceability strategy for U.S. seafood market enhancement : traceability as a signal of quality." Online access for everyone, 2006. http://www.dissertations.wsu.edu/Thesis/Fall2006/v_ahmadov_112906.pdf.

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Feliciano, Lizanel. "Shelf-life Extension of Seafood Using Sanitized Ice." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1252965039.

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Luu, Phuc Hong. "Compliance with seafood safety standards within the Vietnamese finfish capture distribution chain." Thesis, Queensland University of Technology, 2015. https://eprints.qut.edu.au/86190/1/Phuc%20Hong_Luu_Thesis.pdf.

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This thesis examined the level of food safety compliance with government regulations and investigated routes of microbiological contaminations in raw finfish within Vietnamese domestic seafood distribution chains. Findings from direct observation, microbiological analysis and employee surveys were synthesized to identify the main factors affecting food safety and hygiene practices of fish distributors. The studies produced clear recommendations for food safety management in the domestic distribution chains. The findings may contribute to national efforts to decrease the risks of fish-borne illness for consumers in Vietnam.
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Nguyen, Thom Tien. "Attitude, motivation, and consumption of seafood in Bacninh province, Vietnam /." Tromsø : Norwegian College of Fishery Science, Universitetet i Tromsø, 2007. http://www.ub.uit.no/munin/bitstream/10037/1001/3/thesis.pdf.

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Chan, Hon-wing, and 陳漢榮. "Food poisoning outbreaks in Hong Kong resulting from shellfish contamination." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1996. http://hub.hku.hk/bib/B31253349.

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Kan, Wing-sze Iris. "Hong Kong's impacts from the seafood trade and its role in affecting endangered species /." View the Table of Contents & Abstract, 2005. http://sunzi.lib.hku.hk/hkuto/record/B34737856.

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Books on the topic "Food - Seafood"

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Fish food. L.E.B., 1990.

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Chamberlain, A. I. Seafood handling. University of the South Pacific, 2001.

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Sikorski, Zdzisław E. Seafood Proteins. Springer US, 1995.

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Chamberlain, A. I. Seafood processing. University of the South Pacific, 2001.

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Chamberlain, A. I. Seafood in our meals. University of the South Pacific, 2001.

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Soares, Nuno F., Cristina M. A. Martins, and António A. Vicente. Food Safety in the Seafood Industry. John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118965108.

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Stein, Rick. English Seafood Cookery. Penguin Group UK, 2009.

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A, Leatherhead Food R. Fish and seafood. Leatherhead Food R.A., 1998.

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White, Jasper. The summer shack cookbook: The complete guide to shore food. W. W. Norton, 2007.

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The summer shack cookbook: The complete guide to shore food. W. W. Norton, 2007.

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Book chapters on the topic "Food - Seafood"

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Blakistone, Barbara, and Steven Mavity. "Seafood." In Food Traceability. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-10902-8_8.

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Hamada, Shingo, and Richard Wilk. "Fish as Food." In Seafood. Routledge, 2018. http://dx.doi.org/10.4324/9781315640259-1.

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Nielsen, M. K., and H. H. Nielsen. "Seafood Enzymes." In Food Biochemistry and Food Processing. Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118308035.ch13.

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Aarón, Salazar Leyva Jesús, Navarro Peraza Rosa Stephanie, Garcia, Martínez Montaño Emmanuel, and Idalia Osuna Ruíz. "Seafood." In Bioactive Peptides from Food. CRC Press, 2022. http://dx.doi.org/10.1201/9781003106524-7.

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Chegini, Soheil, Sarah J. Austin, and Dean D. Metcalfe. "Seafood Toxins." In Food Allergy. John Wiley & Sons Ltd, 2014. http://dx.doi.org/10.1002/9781118744185.ch41.

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James, Christian, Graham Purnell, and Stephen J. James. "Seafood Processing." In Sustainable Food Processing. John Wiley & Sons, Ltd, 2013. http://dx.doi.org/10.1002/9781118634301.ch09.

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Marriott, Norman G., and Gill Robertson. "Seafood Sanitation." In Food Science Texts Series. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-6045-6_13.

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Hui, Y. H., N. Cross, H. G. Kristinsson, et al. "Biochemistry of Seafood Processing." In Food Biochemistry and Food Processing. Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118308035.ch19.

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Lanier, Tyre C. "Functional Food Protein Ingredients from Fish." In Seafood Proteins. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-7828-4_10.

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Sofos, John N., George Flick, George-John Nychas, Corliss A. O'Bryan, Steven C. Ricke, and Philip G. Crandall. "Meat, Poultry, and Seafood." In Food Microbiology. ASM Press, 2014. http://dx.doi.org/10.1128/9781555818463.ch6.

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Conference papers on the topic "Food - Seafood"

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Sathivel, S. "Food engineering applications in seafood processing." In International Smoked Seafood Conference. Alaska Sea Grant, University of Alaska Fairbanks, 2008. http://dx.doi.org/10.4027/isscp.2008.14.

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Slobodyan, A. V. "Рroblems of ensuring the food safety of seafood". У Agrobiotechnology-2021. Publishing house RGAU-MSHA, 2021. http://dx.doi.org/10.26897/978-5-9675-1855-3-2021-259.

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The article considers the need for a preliminary examination of seafood to exclude the ingress of viral pathogens into the finished product and to ensure safety in accordance with the current requirements of regulatory documents.
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Turło, Marta, and Piotr Minkiewicz. "Peptide markers of seafood tropomyosins, stable during food processingompounds." In 1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT. Publishing House of The University of Life Sciences in Lublin, 2022. http://dx.doi.org/10.24326/icdsupl1.t038.

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Venugopal, V. "Proteins from Seafood Processing Discards: Recovery and their Food Applications." In Virtual 2020 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2020. http://dx.doi.org/10.21748/am20.142.

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Beekman, Jessica, Samantha Popol, Shaun MacMahon, and Steven Peyton. "Analysis of MCPD and Glycidyl Esters: Recent Occurrence Data in U.S. Infant Formulas and Effects of Cooking on Contaminant Concentrations in Frozen Fried Foods." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/jsat7828.

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Fatty acid esters of 3-monochloro-1,2-propanediol (3-MCPD), 2-monochloro-1,3-propanediol (2-MCPD), and glycidol are process-induced chemical contaminants found in a variety of edible oils and food products containing these oils. Studies have shown these contaminants may be carcinogenic and/or genotoxic, making their presence in foodstuffs a potential health concern. Since 2012, researchers at the U.S. Food and Drug Administration (FDA) have developed methods for the analysis of MCPD and glycidyl esters in a variety of matrices, including edible oils, infant formula, and other processed foods. In addition, these methods have been used to collect occurrence data for 3-MCPD and glycidyl esters in nearly 1000 food samples in an effort to estimate levels of exposure. Since 2021, researchers at the U.S. FDA have analyzed approximately 200 additional infant formula samples purchased in the U.S. in order to update infant exposure estimates. In addition, occurrence studies have been expanded to include the evaluation of 3-MCPD and glycidyl ester levels in processed foods (such as French fries or fried seafood) that require some form of heating or baking prior to consumption. This presentation will detail the results of these recent studies, including an examination of the effects of cooking (such as baking, deep-frying, and air-frying) on contaminant concentrations in frozen fried foods.
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Watanabe, Toshiaki, Kazuki Harada, Ayumi Takemoto, and Shigeru Itoh. "Study for Sterilization Technology by Underwater Shock Wave." In ASME 2003 Pressure Vessels and Piping Conference. ASMEDC, 2003. http://dx.doi.org/10.1115/pvp2003-1974.

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The method of the sterilization is divided into the thermal sterilization, the chemical sterilization and the other non-thermal sterilization, roughly. Recently, as for the food industry, it pays attention to the non-thermal sterilization, which little makes the quality of food, a taste, and so on change. Especially, in the seafood industry, non-thermal sterilization that provides raw food is very important technology. Therefore, we consider sterilization by the underwater shock wave. This technology is thought that it can be applied to not only food industry but also the medical field. The final aim of this study is in confirming the technique of the sterilization by the underwater shock wave. At first, we carried out experiments, which use detonating cord and coriform (E. coli.) We estimate for a suitable set of explosives and the quantity.
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Yu, Yongqing, Yishan Zou, and Yu Sun. "An Intelligent Mobile Application to Automate the Analysis of Food Calorie using Artificial Intelligence and Deep Learning." In 2nd International Conference on Machine Learning Techniques and NLP (MLNLP 2021). Academy and Industry Research Collaboration Center (AIRCC), 2021. http://dx.doi.org/10.5121/csit.2021.111428.

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As obesity becomes increasingly common worldwide [9], more and more people want to lose weight – for both their health and their image. According to the Centers for Disease Control and Prevention (CDC), long-term changes in daily eating habits (such as regarding food/nutrition type, calorie intake) are successful at keeping weights off [10]. Therefore, it would be helpful to have an AI mobile program that identifies the types of food the user consumes and automatically calculates the total calories. This paper examines the development and optimization of an 11-categorical food classification model based on the MobileNet neural network using Python. Specifically, it classifies any food image as one of bread, dairy, dessert, egg product, fried food, meat, noodles, rice, seafood, soup, or fruit/vegetables. Methods of optimization include data preprocessing and learning rate and batch size adjustments. Experimental results show that scaling image inputs to standard size (Python Numpy resize() function), 300 training epochs, dynamic learning rate (start with 0.001 and *0.1 for every 30 epochs), and a batch size of 16 yields our best model of 83.44% accuracy.
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Zhong, Mengqi, and Yifan Yu. "The Spatio-temporal Disparities in Healthy Food Accessibility: A Case Study of Shanghai, China." In 55th ISOCARP World Planning Congress, Beyond Metropolis, Jakarta-Bogor, Indonesia. ISOCARP, 2019. http://dx.doi.org/10.47472/mboc5872.

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The supply of healthy food is distributed unequally in city. The accessibility of healthy foods is affected by both locations and traffic conditions. This paper examines spatio-temporal disparities in healthy food accessibility in Shanghai communities. Firstly, we choose all communities in Shanghai and use python as a crawling tool to collect healthy food store POI (e.g. agricultural markets, vegetable markets, fruit markets, aquatic seafood markets, supermarkets and comprehensive markets) from Gaode Map and get 23,436 points to calculate the amount and density of healthy food store in various communities. Secondly, after comparing Baidu Map and Gaode Map, leading platforms of Web GIS services in China, we choose Baidu Map to collect data to study the spatio-temporal difference in accessibility by using network analysis and developing a crawling tool to collect different travel time (e.g. walking and public transportation) for each community to the closest healthy food store at each time of day (0:00-24:00). Thirdly, we set up a variable to see at what time are people in the communities able to reach their nearest healthy food store in 15 minutes and the ratio of the above-mentioned time to the whole day is calculated so that we can evaluate the temporal disparities of healthy food accessibility. Additionally, we use global and local spatial autocorrelation to analyze the spatial patterns of the temporal disparities of healthy food accessibility, based on the Moran’s index and the local indicator spatial association (LISA) index. Finally, on the basis of the research above, the food desert map is drawn. The results of this analysis identify the communities in Shanghai with the greatest need for improved access to healthy food stores and the variance of accessibility affected by the traffic in different times will be taken into account. Ultimately, this study explores a more complete and realistic condition of healthy food accessibility in Shanghai and the corresponding improvement strategy is proposed.
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CARDOSO, Narcilo, Michael DOS SANTOS, Rayanne FERNANDES, Muhamed MANASFI, Giselle LOPES, and Guilherme Búrigo ZANETTE. "'Cell-based seafood': revisão da literatura e novas perspectivas." In I Simpósio de bolsistas da FIPERJ. Fundação Instituto de Pesca do Estado do Rio de Janeiro - FIPERJ, 2022. http://dx.doi.org/10.57068/simposio.fiperj.337.

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As demandas por novas estratégias de produção de frutos do mar que atendam as necessidades nutricionais da população em constante expansão, respeitando os conceitos de sustentabilidade, levaram o desenvolvimento de novos métodos na agricultura. Agricultura celular, conhecida como cell-based food, é uma modalidade emergente de produção, que aplica os conceitos de engenharia de tecidos das ciências biomédicas na produção agropecuária. A produção de carne em laboratório é uma alternativa promissora aos criadouros de animais. Apesar de recente, pesquisadores já foram capazes de produzir produtos alimentícios semelhantes a carne de frango e a carne bovina. Através de uma revisão qualitativa da literatura nas principais bases de dados de artigos científicos, foi possível descrever os estudos desenvolvidos com culturas primárias de moluscos, peixes e crustáceos e sua prospecção na agricultura. Essa ferramenta científica é fundamental para o estabelecimento de linhagens celulares e posterior escalonamento para gerar um produto comercializável. Por meio de uma pequena parte de tecido ou única célula germinativa, é possível produzir carne de peixe, crustáceos ou moluscos, sem morte ou sofrimento animal. A revisão discute a variação dos parâmetros do cultivo celular entre temperatura, umidade, osmolaridade, pH, por exemplo. Um dos grandes desafios para o cultivo dessas células marinhas é a falta de definição dos meios de cultura e suplementos específicos como existe para células de mamíferos. Além disso, posterior ao isolamento das células, é necessário desenvolver o escalonamento dessa produção. Uma alternativa é o uso de biorreatores que aumenta a capacidade de produzir células em larga escala para a geração da carne. Os biorreatores promovem condições ideais, assim como a manutenção de nutrientes e produtos do metabolismo celular no meio de cultura. Por fim, para a idealização de um alimento a base de células cultivadas em laboratório, se faz necessário pensar nas propriedades reológicas e nutricionais que se assemelhem ao produto in natura. Para que se torne atrativo, é necessário que, por exemplo, um alimento com origem de células de músculo de vieiras, tenha sabor, cheiro e textura de vieira. Assim, a agricultura celular surgiu com o objetivo de produzir proteína animal alternativa de maneira sustentável, com qualidade e reprodutibilidade, além de possibilitar alternativas de associação com elementos plant-based, podendo resultar futuramente, em um superalimento marinho, trazendo benefícios não só ao meio ambiente, mas a sociedade.
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Scott, J., and Y. Chenelot. "Bacteriophage control of pathogens in foods." In International Smoked Seafood Conference. Alaska Sea Grant, University of Alaska Fairbanks, 2008. http://dx.doi.org/10.4027/isscp.2008.05.

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Reports on the topic "Food - Seafood"

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Pitt, Jordan A., Neelakanteswar Aluru, and Hahn Hahn. Supplemental materials for book chapter: Microplastics in Marine Food Webs. Woods Hole Oceanographic Institution, 2022. http://dx.doi.org/10.1575/1912/29556.

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The identification of microplastics (MPs; 1 µm - 5 mm) and the inferred presence of nanoplastics (NPs; &lt;1 µm) in a wide variety of marine animals, including many seafood species, has raised important questions about the presence, movement, and impacts of these particles in marine food webs. Understanding microplastic dynamics in marine food webs requires elucidation of the processes involved, including bioaccumulation, trophic transfer, and biomagnification. However, in the context of microplastics and nanoplastics these concepts are often misunderstood. In this chapter, we provide a critical review of the literature on the behavior of plastic particles in marine food webs. We find clear evidence of trophic transfer, equivocal evidence for bioaccumulation, and no evidence for biomagnification. We also identify a number of knowledge gaps that limit our ability to draw firm conclusions at this time. These supplemental documents are in support of an invited chapter to be published in this book: S.E. Shumway and J.E. Ward (Eds.) Plastics in the Sea: Occurrence and Impacts (Elsevier 2023).
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Stride, Josh. Precarity and the Pandemic: A survey of wage issues and Covid-19 impacts amongst migrant seafood workers in Thailand. Oxfam, 2021. http://dx.doi.org/10.21201/2021.7628.

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This report presents findings from an extensive survey of migrant workers in the Thai seafood industry conducted by the CSO Coalition. The report focuses on the issue of low wages, the gender pay gap and the impact of the Covid-19 pandemic on these issues and the workers who experience them. It also aims to develop a national discussion around the issues of a living wage and a decent living for the hardworking migrant workers who generate wealth and produce food for wealthy companies and consumers around the world.
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Mitchell, Brian G., Amir Neori, Charles Yarish, D. Allen Davis, Tzachi Samocha, and Lior Guttman. The use of aquaculture effluents in spray culture for the production of high protein macroalgae for shrimp aqua-feeds. United States Department of Agriculture, 2013. http://dx.doi.org/10.32747/2013.7597934.bard.

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The FAO has projected a doubling in world demand for seafood during the 21 ed from aquaculture of marine fish and shrimps fed primarily on fishmeal-based aquafeeds. However, current practices of high intensity monoculture of shrimp in coastal ponds and fish in offshore pens have been strongly criticized as being ecologically and socially unsustainable. This view derives from un- checked eutrophication of coastal marine ecosystems from fish farm effluents, and the destruction of coastal estuarine ecosystems by shrimp farm constructions, plus aquaculture’s reliance on wild-caught small fish - which are excellent food for humans, but instead are rendered into fishmeal and fish oil for formulating aquafeeds. Fishmeal-sparing and waste- reduction aquafeeds can only delay the time when fed aquaculture product are priced out of affordability for most consumers. Additionally, replacement of fishmeal protein and fish oil by terrestrial plant sources such as soybean meal and oil directly raises food costs for human communities in developing nations. New formulations incorporating sustainably-produced marine algal proteins and oils are growing in acceptance as viable and practical alternatives. This BARD collaborative research project investigated a sustainable water-sparing spray/drip culture method for producing high-protein marine macrophyte meals for incorporation into marine shrimp and fish diets. The spray culture work was conducted at laboratory-scale in the USA (UCSD-SIO) using selected Gracilariaand Ulvastrains isolated and supplied by UCONN, and outdoors at pilot-scale in Israel (IOLR-NCM) using local strains of Ulvasp., and nitrogen/phosphorus-enriched fish farm effluent to fertilize the spray cultures and produce seaweed biomass and meals containing up to 27% raw protein (dry weight content). Auburn University (USA) in consultation with TAMUS (USA) used the IOLR meals to formulate diets and conduct marine shrimp feeding trials, which resulted in mixed outcomes, indicating further work was needed to chemically identify and remove anti-nutritional elements present in the IOLR-produced seaweed meals.
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