Alternative protein sources are gaining attraction in food industry and consumers. Proteins obtained by single-cell organisms, such as torula yeast, […]
Growing fish consumption worldwide has driven fish processors to introduce innovative seafood products with extended shelf-life and desirable organoleptic properties.
Analysis of volatile compounds in various marine resources and seafood during storage has shown that compounds derived from oxidation of
Volatile Aroma Compounds in Marine Resources Nánar »
An uncharacterized gene encoding a glycoside hydrolase family 43-like enzyme from Clostridium boliviensis strain E-1 was identified from genomic sequence data, and
This article explores long-standing symbiotic relations between women and microbes in Iceland while analysing the transformation of this relationship in
Mother Cultures: Skyr Microbes, Dairy Maids and Super Women Nánar »
The suitability of using sunflower and rapeseed oils, and water as media for the canning of smoked fillets from Atlantic
Shrimp feed formulations have moved towards less fish meal and more of the readily available and cheaper plant proteins. To
The marine environment, contains plentiful renewable resources, e.g. macroalgae with unique polysaccharides, motivating search for enzymes from marine microorganisms to
This study was undertaken to evaluate the effects of liquid smoked flavourings and wood smoke on the sensory, color, texture,
Abstract Background Health authorities are increasingly integrating environmental sustainability considerations into food-based dietary guidelines. However, concerns persist about the accuracy
