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Book
The future of bluefin tunas
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ISBN: 1421429640 9781421429649 9781421429632 1421429632 Year: 2019 Publisher: Baltimore

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Abstract

"This book provides the latest information on the science, fisheries policy, and management decisions surrounding each of the three species of bluefin tunas in the Thunnus genus (Atlantic, Pacific, and Southern). This edited collection includes expert discussion of these tunas, which remain, despite their dwindling numbers, at the center of a multi-billion-dollar global fisheries industry. The book covers the collaborative scientific efforts of 15 nations, featuring the work of biologists, oceanographers, fisheries scientists, policy makers, and conservationists"--

Report of the GFCM-ICCAT expert consultation on evaluation of stocks of large pelagic fishes in the Mediterranean area : Bari, Italy, 21-27 June 1990.

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Book
Italian annotated bibliography of tuna, tuna-like and billfish species
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ISBN: 9783030910693 Year: 2022 Publisher: Cham, Switzerland : Springer,

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Book
General fisheries council for the Mediterranean : International commission for the conservation of Atlantic Tunas. Expert consultation on stocks of large pelagic fishes in the mediterranean area = Conseil général des pêches pour la méditerranée. Commission internationale pour la conservation des thonides de l'Atlantique. Consultation d'experts sur les stocks de grands pélagiques dans la région méditerranéenne. Iraklion (Crète), Grèce, 17-23 septembre 1992.
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ISBN: 9250035004 Year: 1994 Publisher: Rome : FAO,

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Book
Bioactive Components in Fermented Foods and Food By-Products
Authors: --- ---
ISBN: 3039288520 3039288512 Year: 2020 Publisher: MDPI - Multidisciplinary Digital Publishing Institute

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Food fermentation is one of the most ancient processes of food production that has historically been used to extend food shelf life and to enhance its organoleptic properties. However, several studies have demonstrated that fermentation is also able to increase the nutritional value and/or digestibility of food. Firstly, microorganisms are able to produce huge amounts of secondary metabolites with excellent health benefits and preservative properties (i.e., antimicrobial activity). Secondarily, fermented foods contain living organisms that contribute to the modulation of the host physiological balance, which constitutes an opportunity to enrich the diet with new bioactive molecules. Indeed, some microorganisms can increase the levels of numerous bioactive compounds (e.g., vitamins, antioxidant compounds, peptides, etc.). Moreover, recent advances in fermentation have focused on food by-products; in fact, they are a source of potentially bioactive compounds that, after fermentation, could be used as ingredients for nutraceuticals and functional food formulations. Because of that, understanding the benefits of food fermentation is a growing field of research in nutrition and food science. This book aims to present the current knowledge and research trends concerning the use of fermentation technologies as sustainable and GRAS processes for food and nutraceutical production.

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