Search results for "Processing"
showing 10 items of 8572 documents
Management Elements for Two Alburninae Species, Alburnus alburnus (Linnaeus, 1758) and Alburnoides bipunctatus (Bloch, 1782) Based on a Decision-Supp…
2019
Abstract ADONIS:CE has been used as a base to create a support-system management decision-making model for Alburnus alburnus (Linnaeus, 1758) and Alburnoides bipunctatus (Bloch, 1782) species. Investigation of the habitat necessities and the identification of the necessary elements for a good status of conservation of these two fish species populations has revealed the pressures and threats to these congener species, for which specific management activities have been finally recommended.
The ability of fish ecolabels to promote a change in the sustainability awareness
2021
Abstract Researchers, environmentalists, as well as fisheries and retailers, have been focusing their attention on the design, use and effects that fish ecolabels have on sustainability. The fish processing industry and large retailers have rapidly adopted several market-based standards, with consequences for two major stakeholders: fishermen and consumers. Although the standards have shown rather positive results, from the perspectives of marine biodiversity conservation, the fish industry and trade, it is not clear how they are able to support a change in people’s awareness about sustainability. For this reason, the present work reviews and analyses the literature, produced in the last te…
Landmarks in the historical development of twenty first century food processing technologies.
2017
International audience; Over a course of centuries, various food processing technologies have been explored and implemented to provide safe, fresher-tasting and nutritive food products. Among these technologies, application of emerging food processes (e.g., cold plasma, pressurized fluids, pulsed electric fields, ohmic heating, radiofrequency electric fields, ultrasonics and megasonics, high hydrostatic pressure, high pressure homogenization, hyperbaric storage, and negative pressure cavitation extraction) have attracted much attention in the past decades. This is because, compared to their conventional counterparts, novel food processes allow a significant reduction in the overall processi…
Temperate Fish Detection and Classification: a Deep Learning based Approach
2021
A wide range of applications in marine ecology extensively uses underwater cameras. Still, to efficiently process the vast amount of data generated, we need to develop tools that can automatically detect and recognize species captured on film. Classifying fish species from videos and images in natural environments can be challenging because of noise and variation in illumination and the surrounding habitat. In this paper, we propose a two-step deep learning approach for the detection and classification of temperate fishes without pre-filtering. The first step is to detect each single fish in an image, independent of species and sex. For this purpose, we employ the You Only Look Once (YOLO) …
Developing an orientation and cutting point determination algorithm for a trout fish processing system using machine vision
2019
Abstract Fish processing in small and medium fish supplying centers requires an intelligent system to operate on different sizes. Therefore, an image processing algorithm was developed to extract the proper head and belly cutting points according to the trout dimensions. The algorithm detects the fish orientation and location of pectoral, anal, pelvic, and caudal fins. In this study, each of the trout images was divided into slices along its length in order to segment the fins and extract cutting points. The channel ‘B’ of RGB color space was considered in both initial segmentation and fin detection stages among the examined channels of RGB, HSV, and L*a*b* color spaces. The back-belly and …
Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks
2018
Abstract Background Consumption of protein-based food products has a key role in the improvement of human health. The crosslinking agent microbial transglutaminase (mTGase) is an effective and promising tool to modify animal proteins used in the food industry. Improvement in the gelation process, physicochemical and textural quality, and consumer's demand of protein-based food products could be attained by combining mTGase and some non-conventional food processing technologies. Scope and approach New perspectives and key areas for future research in the development of high-quality food proteins and protein-based products as a function of interaction effect of mTGase and some new processing …
Sustainable Mixed Cropping Systems for the Boreal-Nemoral Region
2020
Mixed cropping, including intercropping, is the oldest form of systemized agricultural production and involves the growing of two or more species or cultivars of the same species simultaneously in the same field. However, mixed cropping has been little by little replaced by sole crop systems, especially in developed countries. Some of the advantages of mixed cropping are, for example, resource use efficiency and yield stability, but there are also several challenges, such as weed management and competition. The boreal-nemoral region lies within the region 55° to 70° N. In this area, for example in Finland, the length of the thermal growing season varies from less than 105 to over 185 days. …
Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids
2019
Proteins represent one of the major food components that contribute to a wide range of biophysical functions and dictate the nutritional, sensorial, and shelf-life of food products. Different non-thermal processing technologies (e.g., irradiation, ultrasound, cold plasma, pulsed electric field, and high-pressure treatments) can affect the structure of proteins, and thus their solubility as well as their functional properties. The exposure of hydrophobic groups, unfolding followed by aggregation at high non-thermal treatment intensities, and the formation of new bonds have been reported to promote the modification of structural and functional properties of proteins. Several studies reported …
Comparative Study of Liposoluble Vitamins and Fatty Acids from Sea Buckthorn Oil, Wheat Germ Oil and Fish Oil
2018
Abstract An important role in human nutrition is played by fats, both of plant and animal origin. Fats are a category of foods rich in liposoluble vitamins and fatty acids. They are widely used in nutrition, in cosmetics, in the content of creams as well as in pharmaceutical products, in the form of dietary supplements, such as capsules with oils rich in fatty acids and the addition of liposoluble vitamins. The objective of this paper was to study the content in vitamins and fatty oils of two vegetable oils (wheat germ and sea buckthorn oils) and an animal oil (fish oil). The results show that these oils are rich in liposoluble vitamins, omega-3 fatty acids and omega-6 fatty acids. Hence, t…
Unsupervised Classification of Acoustic Echoes from Two Krill Species in the Southern Ocean (Ross Sea)
2021
This work presents a computational methodology able to automatically classify the echoes of two krill species recorded in the Ross sea employing scientific echo-sounder at three different frequencies (38, 120 and 200 kHz). The goal of classifying the gregarious species represents a time-consuming task and is accomplished by using differences and/or thresholds estimated on the energy features of the insonified targets. Conversely, our methodology takes into account energy, morphological and depth features of echo data, acquired at different frequencies. Internal validation indices of clustering were used to verify the ability of the clustering in recognizing the correct number of species. Th…