Effects of Fish Meal Replacement with Full-Fat Soy Meal on Growth and Tissue Fatty Acid Composition in Atlantic Cod (Gadus morhua)
Atlantic cod of initial mean weight ∼220 g were fed a control diet and three diets in which fish meal […]
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The alternative complex III from Rhodothermus marinus – a prototype of a new family of quinol: electron acceptor oxidoreductases
The biochemical and genetic search for a bc 1 complex in Rhodothermus marinus was always fruitless; however, a functional equivalent, i.e. having quinol:cytochrome c oxidoreductase activity was
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A highly thermostable trehalase from the thermophilic bacterium Rhodothermus marinus
Trehalases play a central role in the metabolism of trehalose and can be found in a wide variety of organisms.
A highly thermostable trehalase from the thermophilic bacterium Rhodothermus marinus Nánar »
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A ba3 oxygen reductase from the thermohalophilic bacterium Rhodothermus marinus
The aerobic respiratory chain of the thermohalophilic bacterium Rhodothermus marinus has been extensively studied. In this study the isolation and characterization of
A ba3 oxygen reductase from the thermohalophilic bacterium Rhodothermus marinus Nánar »
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Immobilization of a recombinant Escherichia coli producing a thermostable alpha-L-rhamnosidase; creation of a bioreactor for hydrolyses of naringen
An α-l-rhamnosidase (E.C. 3.2.1.40) from a newly discovered thermophilic bacterium was expressed in Escherichia coli BL21 DE3 pRIL cells. The cells were immobilized in
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The cyto- and genotoxicity of organotin compounds is dependent on the cellular uptake capability
Organotin compounds have been widely used as stabilizers and anti-fouling agents with the result that they are ubiquitously distributed in
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Influencing factors on yield, gaping, bruises and nematodes in cod (Gadus morhua) fillets
The influence of factors in catching and processing of cod on fillet yield, gaping, number of nematodes and prevalence of
Influencing factors on yield, gaping, bruises and nematodes in cod (Gadus morhua) fillets Nánar »
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Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six European countries
This paper describes the responses of consumers in six European countries (Greece, Italy, Spain, France, Iceland and United Kingdom) tasting
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Stability of Fish Powder Made from Saithe (Pollachius virens) as Measured by Lipid Oxidation and Functional Properties
Lipid oxidation and functional properties were monitored in spray dried fish powder made from saithe (Pollachius virens) by-products. The fresh
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Effects of Dry Ice and Superchilling on Quality and Shelf Life of Arctic Charr (Salvelinus alpinus) Fillets
The influence of different cooling techniques (dry ice/ice packs) and storage temperature (-2°C/3°C) to prolong the shelf life of Arctic