Papers mentioning codfish or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
In the context of aviation decarbonization goals, this study investigated the conversion of wastewater-grown microalgae into sustainable aviation fuel (SAF) precursor via one-step... Read full abstract on PubMed →
Trimethylamine N-oxide (TMAO) is a uremic toxin accumulated in patients with chronic kidney disease (CKD) and involved with atherosclerosis. TMAO is derived from the gut microbiota... Read full abstract on PubMed →
Organic pollutants such as pentachlorothiophenol are a major environmental and food safety hazard owing to their degradation resistance and bioaccumulation potential. Since existin... Read full abstract on PubMed →
<h4>Background</h4>Oral immunotherapy is an established approach to desensitize the immune system in the context of allergic disease; however, the only currently approved product i... Read full abstract on PubMed →
Collagen is a structural protein found in the connective tissues of terrestrial and marine animals. Its diverse functional attributes span its applications in several industries, i... Read full abstract on PubMed →
Sensory analysis and untargeted lipidomics were employed to study the impact of phospholipase B (PLB) on lipid oxidation and flavor in steamed sturgeon meat, revealing the inherent... Read full abstract on PubMed →
Although the triglyceride form is the natural form of fish oil found in fish, the ethyl ester form of fish oil, which is used during processing to save costs, is also present on th... Read full abstract on PubMed →
Archaeal cell factories are becoming of great interest given their ability to produce a broad range of value-added compounds. Moreover, the Archaea domain often includes extremophi... Read full abstract on PubMed →
Food fraud is a matter of major concern as many foods and beverages do not follow their labelling. Because of economic interests, as well as consumers' health protection, the relat... Read full abstract on PubMed →
Yellow cured codfish has a typical yellow colour, distinctive taste, and low salt content due to its special curing process of the raw salted codfish involving several soaks in wat... Read full abstract on PubMed →
Low-field nuclear magnetic resonance (LF-NMR) and electronic nose combined with Gas chromatography mass spectrometry (GC–MS) were used to collect the data of moisture state and vol... Read full abstract on PubMed →
Gelatine, casein, egg albumin, and, more recently, proteins from plant sources are commonly used in winemaking as fining agents to remove particles responsible for turbidity, to im... Read full abstract on PubMed →
Commercially available ham and pork frankfurters were irradiated at 1.6 kGy and evaluated for color, lipid oxidation, odor, flavor and the production of volatiles over 8 weeks of s... Read full abstract on PubMed →
Taurine, the most abundant sulfonic amino acid in humans is largely obtained from diets rich in animal proteins. However, taurine is dietary non-essential because it can be synthes... Read full abstract on PubMed →
Taurine is a conditionally essential micronutrient and one of the most abundant amino acids in humans1-3. In endogenous taurine metabolism, dedicated enzymes are involved in the bi... Read full abstract on PubMed →
Domestic dogs and cats have evolved differentially in some aspects of nutrition, metabolism, chemical sensing, and feeding behavior. The dogs have adapted to omnivorous diets conta... Read full abstract on PubMed →
Raw meat-based diets for pet nutrition are becoming increasingly popular. The percentage of meat content, composition of nutrients, and amount of additives started to play an impor... Read full abstract on PubMed →
BACKGROUND: Oral supplementation with some amino acids (like methionine, taurine, and cysteine) could be useful in subjects with hair loss conditions such as androgenic alopecia (A... Read full abstract on PubMed →
Mammals can obtain taurine from food and synthesize it from sulfur-containing amino acids. Mammalian fetuses and infants have little ability to synthesize taurine. Therefore, they... Read full abstract on PubMed →
Taurine, a cysteine-derived zwitterionic sulfonic acid, is a common ingredient in energy drinks and is naturally found in fish and other seafood. In humans, taurine is produced mai... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.