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Relevant bibliographies by topics / Seafood

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Academic literature on the topic 'Seafood'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 July 2025

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Journal articles on the topic "Seafood"

1

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 prod

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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

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Odeyemi, Omowale A., Muhamad Amin, Fera R. Dewi, et al. "Prevalence of Antibiotic-Resistant Seafood-Borne Pathogens in Retail Seafood Sold in Malaysia: A Systematic Review and Meta-Analysis." Antibiotics 12, no. 5 (2023): 829. http://dx.doi.org/10.3390/antibiotics12050829.

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The objective of this study was to examine the frequency and extent of antibiotic-resistant pathogens in seafood sold in Malaysia, using a systematic review and meta-analysis approach to analyze primary research studies. Four bibliographic databases were systematically searched for primary studies on occurrence. Meta-analysis using a random-effect model was used to understand the prevalence of antibiotic-resistant bacteria in retail seafood sold in Malaysia. A total of 1938 primary studies were initially identified, among which 13 met the inclusion criteria. In the included primary studies, a

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Parkin Kullmann, Jane, and Roger Pamphlett. "A Comparison of Mercury Exposure from Seafood Consumption and Dental Amalgam Fillings in People with and without Amyotrophic Lateral Sclerosis (ALS): An International Online Case-Control Study." International Journal of Environmental Research and Public Health 15, no. 12 (2018): 2874. http://dx.doi.org/10.3390/ijerph15122874.

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Exposures to toxic metals such as mercury have been suggested to be risk factors for amyotrophic lateral sclerosis (ALS). Human intake of mercury commonly occurs via consumption of seafood or from mercury-containing amalgam dental restorations (‘mercury fillings’). We therefore compared mercury exposures from these sources in 401 ALS and 452 non-ALS respondents, using an internationally-available online questionnaire that asked respondents how often they ate seafood and what their favourite types of seafoods were. Respondents were also asked to record numbers of current or former mercury filli

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Gibson, Kristin E., Catherine E. Sanders, Allison R. Byrd, Kevan W. Lamm, and Alexa J. Lamm. "The Influence of Sustainability on Identities and Seafood Consumption: Implications for Food Systems Education for Generation Z." Foods 12, no. 10 (2023): 1933. http://dx.doi.org/10.3390/foods12101933.

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Seafood is a vital source of nutrition yet many consumers in the United States have been exposed to competing discourse about the industry’s environmental impacts, influencing consumption habits. Generation Z, a generational cohort whose members value the sustainability of their purchasing decisions, may have unique opinions regarding sustainable seafood given their sustainability values. This qualitative study explored Generation Z undergraduate students’ experiences with seafood and how they perceive the role of seafood in feeding people while sustaining the future natural environment. Data

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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 man

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Hungerford, James M. "Seafood Toxins and Seafood Products." Journal of AOAC INTERNATIONAL 76, no. 1 (1993): 120–30. http://dx.doi.org/10.1093/jaoac/76.1.120.

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Martinez, Iciar, Ragnar L. Olsen, Heidi Nilsen, and Nils Kristian SØRensen. "Seafood: Fulfilling Market Demands." Outlook on Agriculture 26, no. 2 (1997): 107–14. http://dx.doi.org/10.1177/003072709702600208.

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Seafood is tasty, healthy, and a good source of fat, proteins and minerals. The welfare of the fish, which influences its quality, is of concern to consumers and farmers of seafoods, who are seeking to minimize the use of drugs and the infliction of stress. Processors of seafoods also need to develop new products, technologies, packaging materials and ways of thinking, to fulfill legislative and market demands for fresh, easy to prepare, safe food products, with consistent quality and price. Unfortunately, these new processes render the original species unidentifiable by eye in the final produ

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Chandimali, Nisansala, Eun Hyun Park, Seon-Gyeong Bak, Yeong-Seon Won, Hyung-Jin Lim, and Seung-Jae Lee. "Not seafood but seafood: A review on cell-based cultured seafood in lieu of conventional seafood." Food Control 162 (August 2024): 110472. http://dx.doi.org/10.1016/j.foodcont.2024.110472.

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Ouchi, Sachiko, Lori Wilson, Colette C. C. Wabnitz, et al. "Opposing trends in fisheries portfolio diversity at harvester and community scales signal opportunities for adaptation." FACETS 7 (January 1, 2022): 1385–410. http://dx.doi.org/10.1139/facets-2022-0048.

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Understanding mechanisms that promote social-ecological resilience can inform future adaptation strategies. Among seafood dependent communities, these can be illuminated by assessing change among fisheries portfolios. Here, in collaboration with a Coast Salish Nation in British Columbia, Canada, we used expert Indigenous knowledge and network analyses to chronicle differences in fisheries portfolios pre and post a social-ecological regime shift. We then evaluated key drivers of change using semi-structured interviews. We found that while portfolios decreased in diversity of seafood types harve

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Dissertations / Theses on the topic "Seafood"

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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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COPPOLA, CHIARA. "SEAFOOD INSPECTION: CURRENT ISSUES." Doctoral thesis, Università degli Studi di Milano, 2020. http://hdl.handle.net/2434/784026.

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The thesis focuses on quality and safety aspects of different types of seafood by using a multidisciplinary approach, combining different types of analyses (behavioural studies, haemolymph analyses, microbiological and chemical-physical analyses) and regulatory aspects. The thesis consists of a collection of scientific papers and laboratory activities that report the main studies of my PhD research. In the first study the evaluation of the stress level during lobster commercialization was evaluated by analysing eight different haemolymph parameters. The second study faced the potential applica

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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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van, der Meer Liesbeth. "Global revenues from wild seafood products." Thesis, University of British Columbia, 2012. http://hdl.handle.net/2429/42874.

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The present study quantifies the revenues generated by marine seafood in the retail and restaurant sectors. Also, since one third of total marine catch is used to produce fishmeal, revenues generated by this commodity were calculated based on the percentage of meat products that originated from fishmeal inclusion in compound-feed formulas. In total, wild seafood products generated revenues of US $318 billion in the year 2005. To arrive at this estimate I first developed a global database of seafood retail revenues, which is used to analyze fish retail values per tonne at the regional and globa

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Chan, Ho-pang, and 陳浩鵬. "Sustainable seafood certification in Hong Kong." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2011. http://hub.hku.hk/bib/B46733991.

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Almojel, Suliman. "Characteristics of United States Seafood Consumers." UKnowledge, 2016. http://uknowledge.uky.edu/agecon_etds/38.

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In this thesis, I conducted an analysis of the consumption patterns associated with demographic and socio-economic characteristics, using Tobit and double-hurdle models. Data were collected for 11,574 households from the US Bureau of Labor Statistics for the year of 2014. Specific determinants included household size, age, income, gender, education, race, region, marital status, and whether the household lived in a coastal state. The results reveal that seafood expenditures are sequential decisions. Asian racial groups, households headed by married couples, a large number of members in househo

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Radhakrishnan, Sudhaharini. "Measurement of Thermal Properties of Seafood." Thesis, Virginia Tech, 1997. http://hdl.handle.net/10919/36834.

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Thermal properties of ten different seafood were measured in this research. They included bluefish (<i>Pomatomus saltatrix</i>), croaker (<i>Micropogonias undulatus</i>), spanish mackerel (<i>Scomberomorus maculatus</i>), pink salmon (<i>Oncorhynhus gorbuscha</i>), black seabass (<i>Atractoscion nobilis</i>), spot (<i>Leiostomus xanthurus</i>), shrimp(<i>Pandalus borealis</i>), tilapia (<i>Tilapia aurea</i>), grey sea trout(</i>Cynoscion regalis</i>), and yellow fin tuna (<i>Thunnus albacares</i>) (Wheaton, et al. 1985). Thermal properties measured were thermal conductivity, thermal diffusiv

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Stringer, Lawrence Jeffrey. "Modeling air transportation of fresh seafood." Thesis, Virginia Tech, 1990. http://hdl.handle.net/10919/42216.

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Several factors related to the proper shipping of fresh seafood by airplane were studied in this thesis. These included precooling, gel pack effectiveness, external temperatures encountered by shipping containers, and coolant placement in a shipping container. Experiments were conducted to determine cooling times of 10 and 20 pound boxes and 10 pound bags of whole fish. The ”10-pound” box was then modelled using finite element techniques. The model was found to accurately predict the temperature response of the box for a constant temperature boundary condition. Different boundary conditions

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Lyras, Ewgeniya. "Analýza organizační kultury společnosti SEAFOOD s.r.o." Master's thesis, Vysoká škola ekonomická v Praze, 2010. http://www.nusl.cz/ntk/nusl-16504.

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The aim of the thesis is to analyze the organizational culture of the company SEAFOOD Ltd. and propose a set of measures which would contribute to strengthening the organizational culture of the company. Before starting the research the theoretical materials were investigated and hypotheses were set. The main theoretical basis in this thesis is the theory of E.H. Schein. During the work there were discussed as positive impacts of the organizational culture, as well as its restrictive side. In this work was also mentioned the issue of connection between the individual characteristics and qualit

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Nicholas, Todd Andrew. "Antimicrobial Use of Native and Enzymatically Degraded Chitosans for Seafood Applications." Fogler Library, University of Maine, 2003. http://www.library.umaine.edu/theses/pdf/NicholasTA2003.pdf.

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Books on the topic "Seafood"

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Hamada, Shingo, and Richard Wilk. Seafood. Routledge, 2018. http://dx.doi.org/10.4324/9781315640259.

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Sendlinger, Angela. Seafood. Compact-Verl., 2007.

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Holcomb, Carrie E. Seafood. Barnes & Noble Books, 2004.

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Yam, Lisa. Seafood. Ming Chuang, 1991.

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1915-, Williams Chuck, and Williams-Sonoma, eds. Seafood. Oxmoor House, 2007.

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Inc, Bumble Bee Seafoods, and Sunset Books, eds. Bumble Bee Seafoods, Inc. presents Sunset favorite seafood recipes. Sunset Pub. Corp., 1991.

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Paré, Jean. Fish & seafood. Co.'s Coming, 1996.

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Sikorski, Zdzisław E., Bonnie Sun Pan, and Fereidoon Shahidi, eds. Seafood Proteins. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-7828-4.

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Boziaris, Ioannis S., ed. Seafood Processing. John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118346174.

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Ward, Trevor, and Bruce Phillips, eds. SEAFOOD Ecolabelling. Wiley-Blackwell, 2008. http://dx.doi.org/10.1002/9781444301380.

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Book chapters on the topic "Seafood"

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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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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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Hamada, Shingo, and Richard Wilk. "The Environmental History of the Sea and Seafood." In Seafood. Routledge, 2018. http://dx.doi.org/10.4324/9781315640259-2.

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Hamada, Shingo, and Richard Wilk. "Tragedy or Treasury?" In Seafood. Routledge, 2018. http://dx.doi.org/10.4324/9781315640259-3.

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Hamada, Shingo, and Richard Wilk. "Industrialization, Markets, and Globalization." In Seafood. Routledge, 2018. http://dx.doi.org/10.4324/9781315640259-4.

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Hamada, Shingo, and Richard Wilk. "Fish Transformers." In Seafood. Routledge, 2018. http://dx.doi.org/10.4324/9781315640259-5.

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Hamada, Shingo, and Richard Wilk. "Feeding our Appetites and Tastes." In Seafood. Routledge, 2018. http://dx.doi.org/10.4324/9781315640259-6.

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Hamada, Shingo, and Richard Wilk. "Seafood Ethics." In Seafood. Routledge, 2018. http://dx.doi.org/10.4324/9781315640259-7.

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Hamada, Shingo, and Richard Wilk. "Eco-Labeled Seafood." In Seafood. Routledge, 2018. http://dx.doi.org/10.4324/9781315640259-8.

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Conference papers on the topic "Seafood"

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Chokri, Hamza, Issam Nouaouri, Hamid Allaoui, and Frida Ben Rais Lasram. "Seafood closed-loop supply chain network design." In 2024 10th International Conference on Control, Decision and Information Technologies (CoDIT). IEEE, 2024. http://dx.doi.org/10.1109/codit62066.2024.10708178.

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Su, Xu, and Zhijia Zhang. "Improved underwater seafood target recognition network based on YOLOv7." In Fourth International Conference on Optics and Image Processing (ICOIP 2024), edited by Xiaotao Hao and Chuan Qin. SPIE, 2024. http://dx.doi.org/10.1117/12.3039054.

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Allison, Austin, Nathaniel Hanson, Sebastian Wicke, and Taşkın Padır. "HASHI: Highly Adaptable Seafood Handling Instrument for Manipulation in Industrial Settings." In 2024 IEEE International Conference on Robotics and Automation (ICRA). IEEE, 2024. http://dx.doi.org/10.1109/icra57147.2024.10611022.

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Zakaria, Emung, Dedy Rahman Wijaya, and Tedi Gunawan. "Predicting Microbial Populations in Seafood using Support Vector Regression Algorithms and Electronic Nose." In 2023 International Conference on Artificial Intelligence Robotics, Signal and Image Processing (AIRoSIP). IEEE, 2023. https://doi.org/10.1109/airosip58759.2023.10873954.

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Ren, Mengchao, Wanhe Du, Shuzhen Yang, and Tao Yu. "Research on the Application of Mask2Former for Segmenting Small Mushroom Caps of Seafood Mushrooms." In 2024 4th International Conference on Electronic Information Engineering and Computer (EIECT). IEEE, 2024. https://doi.org/10.1109/eiect64462.2024.10866427.

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Pawlowski, B., and J. Browning. "Innovations in Alaska smoked seafood as showcased through the Alaska symphony of seafood." In International Smoked Seafood Conference. Alaska Sea Grant, University of Alaska Fairbanks, 2008. http://dx.doi.org/10.4027/isscp.2008.23.

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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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Wiedmann, M., and K. Gall. "Listeria monocytogenes: A challenge for the smoked seafood industry." In International Smoked Seafood Conference. Alaska Sea Grant, University of Alaska Fairbanks, 2008. http://dx.doi.org/10.4027/isscp.2008.01.

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Losikoff, M. "Colstridium botulinum concerns." In International Smoked Seafood Conference. Alaska Sea Grant, University of Alaska Fairbanks, 2008. http://dx.doi.org/10.4027/isscp.2008.02.

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Himelbloom, B. H. "Staphylococcus aureus concerns in smoked fish." In International Smoked Seafood Conference. Alaska Sea Grant, University of Alaska Fairbanks, 2008. http://dx.doi.org/10.4027/isscp.2008.03.

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Reports on the topic "Seafood"

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Molton, P. M. Irradiation preservation of seafood: Literature review. Office of Scientific and Technical Information (OSTI), 1987. http://dx.doi.org/10.2172/6020264.

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Page, Samuel W. Collaborative Research Program on Seafood Toxins. Defense Technical Information Center, 1988. http://dx.doi.org/10.21236/ada260073.

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Allport, Jason, and Sangeeta Mangubhai. Mai Kana: Fiji’s First Sustainable Seafood Cookbook. Wildlife Conservation Society, 2019. http://dx.doi.org/10.19121/2019.report.34589.

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Colnaghi, Walter Brenno. Japanese seafood ban signals China’s shady virtues. East Asia Forum, 2023. http://dx.doi.org/10.59425/eabc.1698098436.

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Wang, Ming. How Fukushima wastewater will disrupt seafood trade. Edited by S. Vicknesan. Monash University, 2023. http://dx.doi.org/10.54377/44be-1563.

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Tobing, Dio Herdiawan. Mainstreaming the Social Indicators of the Seafood Stewardship Index for Greater Equity in the Asian Seafood and Aquaculture Industry. Asian Development Bank Institute, 2023. http://dx.doi.org/10.56506/ybub4942.

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Doyle, J. P. Seafood Shelf Life as a Function of Temperature. Alaska Sea Grant, University of Alaska Fairbanks, 1989. http://dx.doi.org/10.4027/sslft.1989.

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Nicholas Ralston and Laura Raymond. JV Task - 116 Selenium's Role in the Seafood Safety Issue. Office of Scientific and Technical Information (OSTI), 2009. http://dx.doi.org/10.2172/990806.

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Kevin Shen, Kevin Shen. Single-Cell Multiomic Profiling of Killifish for Cell-Cultured Seafood. Experiment, 2023. http://dx.doi.org/10.18258/56360.

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Jeans, Meghan. Can Plant- and Cell-Based Seafood Improve Human and Planetary Health?: An examination of the environmental, social and economic costs and benefits of seafood alternatives. Wildlife Conservation Society, 2020. http://dx.doi.org/10.19121/2020.report.38408.

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