Log in

Relevant bibliographies by topics / Seafood / Journal articles

To see the other types of publications on this topic, follow the link: Seafood.

Journal articles on the topic 'Seafood'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Seafood.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

2

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

3

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

4

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

5

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

6

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

7

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

9

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

11

Aubourg, Santiago P. "Enhancement of Lipid Stability and Acceptability of Canned Seafood by Addition of Natural Antioxidant Compounds to the Packing Medium—A Review." Antioxidants 12, no. 2 (2023): 245. http://dx.doi.org/10.3390/antiox12020245.

Full text

Abstract:

Seafoods are known to include high contents of valuable constituents. However, they are reported to be highly perishable products, whose quality rapidly declines post-mortem, thus demanding efficient processing and storage. Among the traditional technologies, canning represents one of the most important means of marine species preservation. However, owing to the thermal sensitivity of the chemical constituents of marine species, remarkable degradative mechanisms can be produced and lead to important quality losses. The demand for better quality food makes the need for advanced preservation tec

APA, Harvard, Vancouver, ISO, and other styles

12

Deng, Yijia, Yaling Wang, Qi Deng, et al. "Simultaneous Quantification of Aflatoxin B1, T-2 Toxin, Ochratoxin A and Deoxynivalenol in Dried Seafood Products by LC-MS/MS." Toxins 12, no. 8 (2020): 488. http://dx.doi.org/10.3390/toxins12080488.

Full text

Abstract:

Mycotoxins are secondary metabolites produced by fungi. These contaminate dried seafoods during processing and storage and represent a potential health hazard for consumers. A sensitive, selective and accurate liquid chromatography/tandem mass spectrometry (LC-MS/MS) method was established for simultaneous quantification of four common mycotoxins (aflatoxin B1 (AFB1), T-2 toxin (T-2), ochratoxin A (OTA) and deoxynivalenol (DON)) in dried shrimp, dried fish and dried mussel products. Mycotoxins were extracted from dried seafood samples by acetonitrile/water (85/15, v/v), subjected to ultrasound

APA, Harvard, Vancouver, ISO, and other styles

13

HARA-KUDO, Y., Y. KASUGA, A. KIUCHI, T. HORISAKA, T. KAWASUMI, and S. KUMAGAI. "Increased Sensitivity in PCR Detection of tdh-Positive Vibrio parahaemolyticus in Seafood with Purified Template DNA." Journal of Food Protection 66, no. 9 (2003): 1675–80. http://dx.doi.org/10.4315/0362-028x-66.9.1675.

Full text

Abstract:

PCR is an important method for the detection of thermostable direct hemolysin gene (tdh)–positive (pathogenichemolysin-producing) strains of Vibrio parahaemolyticus in seafood because tdh-negative (nonpathogenic) V. parahaemolyticus strains often contaminate seafood and interfere with the direct isolation of tdh-positive V. parahaemolyticus. In this study, the use of PCR to detect the tdh gene of V. parahaemolyticus in various seafoods artificially contaminated with tdh-positive V. parahaemolyticus was examined. PCR was inhibited by substances in oysters, squid, mackerel, and yellowtail but no

APA, Harvard, Vancouver, ISO, and other styles

14

George, M. S., E. O. Nwaichi, and C. Monago-Ighorode. "Heavy Metals and Hydrocarbon Level in Nile Tilapia (Oreochromis niloticus), Mullet Fish (Liza falcipinus) and Crab (Callinectes amnicola) from Crude Oil Contaminated Jetty Rivers in Port Harcourt, Nigeria." Journal of Applied Sciences and Environmental Management 27, no. 4 (2023): 883–91. http://dx.doi.org/10.4314/jasem.v27i4.34.

Full text

Abstract:

In this study, the level of polycyclic aromatic hydrocarbons and heavy metals (Pb, Cr, Zn, Cd, Cu, Fe and Mn) contamination were determined in Nile tilapia, Mullet fish and Crab collected from crude oil polluted rivers (Abuloma and Woji Jetty). Average individual PAHs concentration ranged from 0.0001mgkg-1 to 11.22±0.02mgkg-1 in Nile tilapia, 0.0001mgkg-1 to 13.43±0.17mgkg-1 in mullet fish and 0.0001mgkg-1 to 12.23±0.06mgkg-1 in crab. Benzo[a]pyrene (a carcinogenic PAH) concentrations detected in fish and seafood in this study exceeded the acceptable limit set by the European Commission (0.002

APA, Harvard, Vancouver, ISO, and other styles

15

Kyung, Min-Sook, Hyun-Wook Do, Jung-Woon Seo, Won-Wi Moon, and Sunny Ham. "Awareness of Seafood Safety Concerning Radioactivity: Country-Based Comparisons of Food Safety Issues." Foods 14, no. 4 (2025): 665. https://doi.org/10.3390/foods14040665.

Full text

Abstract:

The present study examined how consumer awareness of seafood safety in different countries influences their concerns about radioactivity in seafood, focusing on the moderating impact of interest in food safety issues. Data from the 2021 Food Consumption Behavior Survey conducted by the 2021 Korea Rural Economic Institute were analyzed. The survey targeted 3318 primary food purchasers in households with members aged 19–75 years old. Lower safety awareness of Japanese seafood and European seafood correlated with higher levels of concern about radioactivity. Additionally, regarding the moderating

APA, Harvard, Vancouver, ISO, and other styles

16

Blincow, Kayla M., Alan C. Haynie, and Brice X. Semmens. "Disparities between sustainability of country-level seafood production and consumption." PLOS ONE 19, no. 12 (2024): e0313823. https://doi.org/10.1371/journal.pone.0313823.

Full text

Abstract:

Ensuring the sustainability of seafood is increasingly important for supporting food security and stable livelihoods in the face of a growing human population. A country’s seafood sustainability is often defined by how it manages its fisheries stocks; however, growth in the volume and complexity of global seafood trade has created an increasing disconnect between the sustainability of a country’s seafood production and their seafood consumption. Using a global seafood trade database, we demonstrate wide differences between country-specific sustainability of produced versus consumed seafood. Ou

APA, Harvard, Vancouver, ISO, and other styles

17

Colombo, Stefanie, Juan A. Manríquez-Hernández, Janet Music, and Sylvain Charlebois. "Canadians’ Opinions and Preferences regarding Seafood, and the Factors That Contribute to Their Consumption and Purchasing Habits." Sustainability 16, no. 3 (2024): 1111. http://dx.doi.org/10.3390/su16031111.

Full text

Abstract:

Seafood provides rich sources of nutrients and generates relatively minimal environmental impacts; however, it tends to be underrepresented in discussions around food security. The objective of this study was to determine Canadians’ preferences and opinions regarding seafood consumption. Of the 1000 Canadians that were surveyed, most consume seafood regularly (87%). Apart from preference, nutrition was the primary reason for eating seafood (64%), and not affordability (21%). Younger Canadians, including Millennials (57%) and Gen Z (58%), placed a higher emphasis on preparation and cooking meth

APA, Harvard, Vancouver, ISO, and other styles

18

Sivertsvik, Morten. "Seafood Preservation." Journal of Aquatic Food Product Technology 30, no. 3 (2021): 247. http://dx.doi.org/10.1080/10498850.2021.1903224.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Strickler, Jeff, and Ashley Kellish. "Seafood poisoning." Nursing 54, no. 8 (2024): 34–37. http://dx.doi.org/10.1097/nsg.0000000000000041.

Full text

Abstract:

Abstract: Seafood poisoning is common worldwide but is relatively unknown by clinicians and the general public and can be confused with other causes. This article discusses two common seafood poisoning cases—ciguatera and scombroid poisoning—and offers recommended nursing considerations.

APA, Harvard, Vancouver, ISO, and other styles

20

Erickson, Britt E. "Estrogenic seafood." Environmental Science & Technology 35, no. 17 (2001): 356A—357A. http://dx.doi.org/10.1021/es012467v.

Full text

APA, Harvard, Vancouver, ISO, and other styles

21

Park, Jae W. "Seafood proteins." Trends in Food Science & Technology 5, no. 12 (1994): 408. http://dx.doi.org/10.1016/0924-2244(94)90176-7.

Full text

APA, Harvard, Vancouver, ISO, and other styles

22

PREUSS, L. "Seafood allergy." Journal of Allergy and Clinical Immunology 75, no. 6 (1985): 743. http://dx.doi.org/10.1016/0091-6749(85)90106-x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

23

KOREN, GIDEON. "Seafood Safety." Family Practice News 40, no. 12 (2010): 37. http://dx.doi.org/10.1016/s0300-7073(10)70766-0.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

Ree-Kim, Linda, and Samuel B. Lehrer. "Seafood allergy." Current Opinion in Allergy and Clinical Immunology 4, no. 3 (2004): 231–34. http://dx.doi.org/10.1097/00130832-200406000-00016.

Full text

APA, Harvard, Vancouver, ISO, and other styles

25

Williams, Jim. "Seafood "gardens"." Journal of the Polynesian Society 125, no. 4 (2016): 433–44. http://dx.doi.org/10.15286/jps.125.4.433-444.

Full text

APA, Harvard, Vancouver, ISO, and other styles

26

Wekell, Marleen M. "Seafood Products." Journal of AOAC INTERNATIONAL 73, no. 1 (1990): 112–13. http://dx.doi.org/10.1093/jaoac/73.1.112.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Wekell, Marleen M. "Seafood Toxins." Journal of AOAC INTERNATIONAL 73, no. 1 (1990): 113–17. http://dx.doi.org/10.1093/jaoac/73.1.113.

Full text

APA, Harvard, Vancouver, ISO, and other styles

28

Wekell, Marleen M. "Seafood Products." Journal of AOAC INTERNATIONAL 74, no. 1 (1991): 136–37. http://dx.doi.org/10.1093/jaoac/74.1.136.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Wekell, Marleen M. "Seafood Toxins." Journal of AOAC INTERNATIONAL 74, no. 1 (1991): 137–41. http://dx.doi.org/10.1093/jaoac/74.1.137.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

Hungerford, James M. "Seafood Products." Journal of AOAC INTERNATIONAL 75, no. 1 (1992): 104–6. http://dx.doi.org/10.1093/jaoac/75.1.104.

Full text

APA, Harvard, Vancouver, ISO, and other styles

31

Hungerford, James M. "Seafood Toxins." Journal of AOAC INTERNATIONAL 77, no. 1 (1994): 145–50. http://dx.doi.org/10.1093/jaoac/77.1.145.

Full text

APA, Harvard, Vancouver, ISO, and other styles

32

Hungerford, James M. "Seafood Products." Journal of AOAC INTERNATIONAL 77, no. 1 (1994): 168–72. http://dx.doi.org/10.1093/jaoac/77.1.168.

Full text

APA, Harvard, Vancouver, ISO, and other styles

33

Quilliam, Michael A. "Seafood Toxins." Journal of AOAC INTERNATIONAL 78, no. 1 (1995): 144–48. http://dx.doi.org/10.1093/jaoac/78.1.144.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

Quilliam, Michael A. "Seafood Toxins." Journal of AOAC INTERNATIONAL 79, no. 1 (1996): 209–14. http://dx.doi.org/10.1093/jaoac/79.1.209.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Morrissey, Michael T. "Seafood Technology." Journal of Aquatic Food Product Technology 13, no. 3 (2004): 1–2. http://dx.doi.org/10.1300/j030v13n03_01.

Full text

APA, Harvard, Vancouver, ISO, and other styles

36

Ramachandran, B. Bindu. "Seafood Kitchen." International Journal of Rural Management 13, no. 2 (2017): 199–205. http://dx.doi.org/10.1177/0973005217721005.

Full text

Abstract:

This research note provides an anthropological insight on Seafood Kitchen, a microenterprise under ‘Theeramythri’—the flagship project of Society for Assistance to Fisherwomen (SAF) in Kerala. SAF as an agency was formed in a critical situation where the livelihood aspects and resources of the coastal communities were destroyed after Tsunami in 2004. Department of fisheries under government of Kerala initiated and established microenterprises for fisherwomen under ‘Theeramythri’ to make use of the local resources through women empowerment. Seafood Kitchen was one of the many initiatives of The

APA, Harvard, Vancouver, ISO, and other styles

37

Ragelis, Edward P. "Seafood Toxins." Journal of AOAC INTERNATIONAL 69, no. 2 (1986): 250–53. http://dx.doi.org/10.1093/jaoac/69.2.250a.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

Ragelis, Edward P. "Seafood Toxins." Journal of AOAC INTERNATIONAL 70, no. 2 (1987): 285–87. http://dx.doi.org/10.1093/jaoac/70.2.285.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

Ragelis, Edward P. "Seafood Toxins." Journal of AOAC INTERNATIONAL 71, no. 1 (1988): 81–83. http://dx.doi.org/10.1093/jaoac/71.1.81.

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

Hobbs, G. "Seafood safety." Food Quality and Preference 3, no. 1 (1991): 61–63. http://dx.doi.org/10.1016/0950-3293(91)90024-9.

Full text

APA, Harvard, Vancouver, ISO, and other styles

41

Auerbach, Paul S. "Seafood toxins." Journal of Emergency Medicine 3, no. 2 (1985): 169. http://dx.doi.org/10.1016/0736-4679(85)90067-8.

Full text

APA, Harvard, Vancouver, ISO, and other styles

42

KOREN, GIDEON. "Seafood Safety." Ob.Gyn. News 45, no. 6 (2010): 12. https://doi.org/10.1016/s0029-7437(10)70236-6.

Full text

APA, Harvard, Vancouver, ISO, and other styles

43

Karnad, Divya, Dhruv Gangadharan, and Yarlagadda Chaitanya Krishna. "Rethinking sustainability: From seafood consumption to seafood commons." Geoforum 126 (November 2021): 26–36. http://dx.doi.org/10.1016/j.geoforum.2021.07.019.

Full text

APA, Harvard, Vancouver, ISO, and other styles

44

Asiamah, A., C. Oduro-Yeboah, FP Mboom, A. Atter, NN Idun-Acquah, and J. Nkansah. "Assessment of the volume of seafood waste generation, utilization and management system from selected seafood processing companies in Ghana: A case study." African Journal of Food, Agriculture, Nutrition and Development 22, no. 112 (2022): 20924–41. http://dx.doi.org/10.18697/ajfand.112.21745.

Full text

Abstract:

Seafood waste has gained attention globally due to its increasing demand and negative impact on the environment. Survey work was conducted because Ghana has a significant number of commercial seafood processing industries but documentation on seafood waste is limited. The objective of this survey was to gain an insight into the volume of seafood waste generation, utilization and management system in seafood processing companies. Specifically, the study was to identify bottlenecks in the reuse of waste from seafood processing companies, quantify the seafood waste and determine the composition o

APA, Harvard, Vancouver, ISO, and other styles

45

Ryburn, Savannah J., Wilker M. Ballantine, Florencia M. Loncan, et al. "Public awareness of seafood mislabeling." PeerJ 10 (June 28, 2022): e13486. http://dx.doi.org/10.7717/peerj.13486.

Full text

Abstract:

A substantial portion of seafood is mislabeled, causing significant impacts to human health, the environment, the economy, and society. Despite the large scientific literature documenting seafood mislabeling the public’s awareness of seafood mislabeling is unknown. We conducted an online survey to assess the public’s awareness and perceptions of seafood mislabeling. Of the 1,216 respondents, 38% had never heard of seafood mislabeling and 49% were only ‘vaguely familiar’ with it. After being provided the definition of seafood mislabeling 95% had some degree of concern. Respondents were the most

APA, Harvard, Vancouver, ISO, and other styles

46

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

47

Mottola, Anna, Roberta Piredda, Lucilia Lorusso, et al. "Decoding Seafood: Multi-Marker Metabarcoding for Authenticating Processed Seafood." Foods 13, no. 15 (2024): 2382. http://dx.doi.org/10.3390/foods13152382.

Full text

Abstract:

Given the recognized nutritional value of fish and shifting consumer lifestyles, processed seafood has become increasingly prevalent, comprising a significant portion of global food production. Although current European Union labeling regulations do not require species declaration for these products, food business operators often voluntarily provide this information on ingredient lists. Next Generation Sequencing (NGS) approaches are currently the most effective methods for verifying the accuracy of species declarations on processed seafood labels. This study examined the species composition o

APA, Harvard, Vancouver, ISO, and other styles

48

Yanar, Yasemen. "Seafood enzymes and their application in the seafood industry." Ege Journal of Fisheries and Aquatic Sciences 32, no. 2 (2015): 105–13. http://dx.doi.org/10.12714/egejfas.2015.32.2.07.

Full text

APA, Harvard, Vancouver, ISO, and other styles

49

Kennedy, J. F., and N. Turan. "Seafood Enzymes: Utilization and Influence on Postharvest Seafood Quality." Carbohydrate Polymers 44, no. 3 (2001): 273. http://dx.doi.org/10.1016/s0144-8617(00)00228-9.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

Hartemink, Ralf, and Franklín Georgsson. "Incidence of Listeria species in seafood and seafood salads." International Journal of Food Microbiology 12, no. 2-3 (1991): 189–95. http://dx.doi.org/10.1016/0168-1605(91)90069-2.

Full text

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!