Comparative Evaluation of Fermented Fish Waste, Fermented Whole Herring, and Fish Meal
نویسندگان
چکیده
منابع مشابه
Microflora of four fermented fish sauces.
Thirty-nine microorganisms representing 11 species of bacteria, one yeast, and three filamentous fungi were isolated and identified from four fermented fish sauces: nampla, patis, koami, and ounago.
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BACKGROUND Fish has played an important role in the diet of the population of the mid-Atlantic Faroe Islands. Dried and fermented fish in particular have been an essential storable protein source in an economy where weather conditions and seasonal fluctuations affect the availability of food. For generations the islanders have prepared ræstur fiskur, a home-made air-dried and fermented fish dis...
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The present study was performed to compare the antioxidative and whitening activities of fermented soybean extract (FSB) and non-fermented soybean extract (SB). Antioxidative and whitening activities of FSB and SB were evaluated by the determination of DPPH, superoxide radical and hydroxyl radical scavenging activities, linoleic acid inhibition activity, and tyrosinase inhibition activity. FSB ...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 1990
ISSN: 0032-5791
DOI: 10.3382/ps.0690270