Fish Consumption
Mostrando 1-12 de 137 artigos, teses e dissertações.
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1. ERICA: prevalence of fish consumption and its association with cardiovascular risk factors and healthy behavior in Brazilian adolescents
Abstract Objective: To describe the prevalence of fish consumption and its association with cardiovascular risk factors and healthy behavior in Brazilian adolescents. Method: The authors investigated data from 71,533 participants of the Study of Cardiovascular Risk in Adolescents (Estudo de Riscos Cardiovasculares em Adolescentes - ERICA), a nationwide, cr
Jornal de Pediatria. Publicado em: 2022
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2. Impact of antioxidant herbal salts on the lipid fraction, acceptability and consumption intent of roasted Dolphinfish
Abstract The impact of herbal salt as a natural antioxidant on the lipids of roasted Dolphinfish (Coryphaena hippurus Linnaeus, 1758), as well as in the sensory characteristics of this food was evaluated after using refined or herbal salts, by analyzing the differences in its fatty acid contents, thiobarbituric acid reactive substances (TBARS), product accep
Food Sci. Technol. Publicado em: 2020-12
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3. NMR in Analysis of the Nutritional Value of Lipids from Muscles and Livers of Wild Amazonian Fishes with Different Eating Habits Over Seasonal Variation
Endogenous and environmental factors can influence the lipid contents of fishes among which, in the Amazon River, seasonal dynamics influences stand out. Herein, nine most consumed Amazonian fish species had their lipid composition evaluated in terms of effects of tissue, season and eating habits. Higher amounts of lipids were obtained from fish livers than
J. Braz. Chem. Soc.. Publicado em: 2020-12
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4. Omega-3 and Omega-6 Determination in Nile Tilapia’s Fillet Based on MicroNIR Spectroscopy and Multivariate Calibration
Tilapia (Oreochromis niloticus) is the most cultivated fish species in Brazil. Studies have shown that fish consumption is related to the prevention of cardiovascular diseases due to its high contents of polyunsaturated fatty acids, as omega-3 (n-3) and omega-6 (n-6). In this sense, a new method to determine omega-3 and omega-6 by near-infrared (NIR) spectro
J. Braz. Chem. Soc.. Publicado em: 2020-09
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5. Survival analysis and cut-off point to estimate the shelf life of refrigerated fish burgers
Abstract The consumption of fish in Brazil is below the world average. In order to change this scenario, considering the high nutritional value of this meat, one of the strategies is to turn fish into a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires investigation of the shelf life. To that end, surv
Food Sci. Technol. Publicado em: 2020-03
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6. REUSE OF COLLAGEN AND HYDROXYAPATITE FROM THE WASTE PROCESSING OF FISH TO PRODUCE POLYETHYLENE COMPOSITES
In recent years, the increase in the generation of waste (e.g., bones and skin) from the processing of fish-based food related to the increase in fish consumption and the accumulation of synthetic polymers in the environment are causing major environmental concerns. Hydroxyapatite (HA) extracted from the bones and collagen from the skin of fish processing re
Quím. Nova. Publicado em: 2020-02
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7. Survival analysis and cut-off point to estimate the shelf life of refrigerated fish burgers
Abstract The consumption of fish in Brazil is below the world average. In order to change this scenario, considering the high nutritional value of this meat, one of the strategies is to turn fish into a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires investigation of the shelf life. To that end, surv
Food Sci. Technol. Publicado em: 28/11/2019
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8. Some Quality Parameters of Powdered Soups Prepared from Different Fish Species
Abstract In this study, we aim to determine the shelf life of dried and ready to use-powdered soup samples obtained from different types of fish species such as Rainbow trout (Oncorhynchus mykiss), sea bream (Sparusaurata L.) and sea bass (Dicentrarchuc labrax). For this purpose, the chemical (moisture, protein, fat, carbohydrate, ash, pH, Thiobarbituric ac
Braz. arch. biol. technol.. Publicado em: 25/11/2019
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9. Impact of Anthropogenic Activities on Water Quality of The Paranhana River, Southern Brazil
Abstract: The Paranhana River, located in Southern Brazil, is one of the major tributaries of the Sinos River basin and receives mainly industrial and domestic effluents. In the present study, water physicochemical and microbiological analyses, condition factor, micronucleus test, gill histopathology and metal bioaccumulation in the muscle of the native fish
Braz. arch. biol. technol.. Publicado em: 25/11/2019
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10. Immune response of teleost fish to helminth parasite infection
Resumo O sistema imune dos peixes tem se tornado alvo de muitas pesquisas devido ao crescente desenvolvimento da aquicultura e da pesca, assim como a exigência de obtenção de animais saudáveis para o consumo humano. Dentre os parasitos responsáveis pelas enfermidades na piscicultura, os helmintos destacam-se por causarem infecções nos peixes cultivado
Rev. Bras. Parasitol. Vet.. Publicado em: 04/11/2019
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11. Rhabdomyolysis following fish consumption: a contained outbreak of Haff Disease in São Paulo
Braz J Infect Dis. Publicado em: 24/10/2019
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12. Polyunsaturated fatty acids and nutritional quality of five freshwater fish species cultivated in the western region of Santa Catarina, Brazil
Resumo Há pouca informação disponível sobre a composição química de espécies de peixe de água doce (tilápia-do-nilo, carpa-prateada, carpa-cabeça-grande, carpa-capim e carpa-comum) com grande importância comercial e amplamente cultivadas na região oeste de Santa Catarina, Brasil. Este estudo teve por objetivo determinar a composição de umidade
Braz. J. Food Technol.. Publicado em: 01/08/2019