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Listeria monocytogenes is a major concern for the food industry. It is one of the major agents causing listeriosis. The objective of the first part of this study is to evaluate the effect of hydration...
The urea complexation was used to concentrate n-3 fatty acids (FA) from crude and refined commercial salmon oils. The experimental procedure included salmon oil saponification, free fatty acid (FFA) c...
Food samples undergo various physical changes during long period refrigeration and their taste gradually diminishes. The amount of squeezable drip and salt-soluble protein in beef fillet and salmon me...
A new method for producing fermented fish sauce was developed to improve the taste of the fish sauce. The method involved the production of a fermented sauce, seasoning liquid from salmon that was e...
Coho salmon (Oncorhynchus kisutch) has recently attracted a great interest as a farmed product. This research focuses on its commercialisation as a frozen product. For it, an advanced storage technolo...
Coho salmon (Oncorhynchus kisutch) has recently attracted a great interest as a farmed product. This research focuses on its commercialisation as a chilled product. Thus, the effect of a previous hydr...
The antihypertensive action of protease hydrolysates derived from chum salmon head was investigated by oral administration to spontaneously hypertensive rats (SHR), and the angiotensin I-converting en...
The MAILPROF computer program for constant ambient temperatures (C-Model) was generalized to accept varying ambient temperatures (V-Model) by implementing the solution of the appropriate differential ...

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