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Benefit–risk assessment in food and nutrition is relatively new. It weighs the beneficial and adverse effects that a food (component) […]

Risk-taking is normal in everyday life if there are associated (perceived) benefits. Benefit-Risk Analysis (BRA) compares the risk of a

The collapse of marine fisheries worldwide has forced recognition of the fact that sustainable fisheries management cannot be achieved without

The stock structure of the Atlantic wolffish was investigated at Icelandic fishing grounds, using 16 microsatellite loci. Despite the potential

Fish protein solutions were extracted from cod (Gadusmorhua) trim using the pH-shift process. Fresh and frozen stability of cod protein

Phosphate blend can be used in salted cod processing to improve yields, water holding capacity and appearance of the final product. However,

A dietary study was undertaken to test the effect of different protein and lipid levels in feed for turbot, Scophthalmus maximus (Rafinesque,

A study was carried out to evaluate temperature variation and quality deterioration of packaged cod fillets as influenced by the

A mathematical model for heat transfer from surrounding environment to a single food package is developed. A simplified analytical solution

Temperature variations in cod fillets packaged in four levels of EPS boxes stored on pallets under thermal load were studied