Perfluorinatedalkyl acids (PFAAs) are of growing concern due to possible health effects on humans. Exposure assessments indicate that fish consumption
PFAAs in Fish and Other Seafood Products from Icelandic Waters Nánar »
The stock structure of turbot was investigated between samples from S-Norway, the Irish Sea and the Kattegat, using 12 microsatellite
Several bacteriophages that infect different strains of the thermophilic bacterium Rhodothermus marinus were isolated and their infection pattern was studied. One phage,
Isolation, growth and genome of the Rhodothermus RM378 thermophilic bacteriophage Nánar »
A novel and non-ubiquitous thermostable DNA polymerase in Thermus antranikianii was expressed in E. coli, isolated and biochemically characterized. The
Isothermal DNA amplification by a novel and non-ubiquitous Thermus polymerase A Nánar »
Increasing consumer demand for seafood, combined with concern over the health of our oceans, has led to many initiatives aimed
Value added products such as fish protein hydrolysates (FPH) can be produced from fish by-products. Lipid oxidation and bad taste
Fish protein hydrolysates (FPH) have many desirable properties, however heating and shifts in pH can cause oxidation during enzymatic hydrolysis.
Agriculture and agro-industry are important sectors in the economies of most developing countries, where they provide the main source of
Uses of geothermal energy in food and agriculture - Opportunities for developing countries Nánar »
Antioxidant and sensory properties of Nile tilapia protein hydrolysates prepared by one- and two-step hydrolysis using commercial proteases were investigated.
Antioxidant activities of protein hydrolysate prepared from Nile tilapia protein isolate using Alcalase (HA), Alcalase followed by papain (HAPa) and
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