Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 20 of 162 for “"seafood"”.
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Wise seafood traceability
Wise Traceability is a website for customers to see the origin of various marine products they might be interested in buying. The project described in this report is for a final project in BSc in Computer Science at Reykjavik University and is done in collaboration with Wise ehf.
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Seafood and the American Food System
The fundamental aim of this thesis is to explore how marine species declines have changed the structures of the American food system. It does so through three case studies. The first focuses on the gradual decline of American oyster populations on both the Atlantic and Gulf Coasts over the late …
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Measurement of Thermal Properties of Seafood
Thermal properties of ten different seafood were measured in this research. They included bluefish (<i>Pomatomus saltatrix</i>), croaker (<i>Micropogonias undulatus</i>), spanish mackerel (<i>Scomberomorus maculatus</i>), pink salmon (<i>Oncorhynhus gorbuscha</i>), black seabass (<i>Atractoscion …
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Modeling air transportation of fresh seafood
… factors related to the proper shipping of fresh seafood by airplane were studied in this thesis. These included precooling, gel pack effectiveness, external temperatures encountered by shipping containers, and coolant placement in a shipping container. Experiments were conducted to determine …
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Towards improved traceability in the seafood industry
Demand for seafood products is increasing worldwide, contributing to ever more complex supply chains and hampering traceability efforts. Despite marked improvements in seafood traceability and transparency, the fisheries industry is still victim to fraudulent behaviours and malpractice. This thesis …
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Wastewater treatment alternatives for a vegetable and seafood cannery
Peeled or whole-pack tomatoes, herring roe and oysters are processed at a Virginia Cannery. Wastewater from each food processing effluent was characterized. Treatment alternatives were investigated for tomato and herring roe wastewaters. For herring roe processing wastewater, the discharge …
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Developing Serum-Free Media Via Bioprocessing For Cultivated Seafood Products
… by 2050 and the ongoing COVID-19 epidemic. Seafood is a vital food source due to its widespread consumption, excellent nutrient profile, and low feed conversion ratio, rendering its sustainable production quintessential. Cellular agriculture or cultured meat can increase seafood production; …
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Optimization of the Quality and Safety of Cooked Seafood Products
Seafood products are a common consumer choice and a variety of cooking methods are used in seafood preparation. Although often cooked, products such as shrimp and salmon remain some of the most common carriers of foodborne disease. Cooking these products at elevated temperatures efficiently reduces …
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Developing market-oriented and value-added products for Irish seafood SMEs
… chain partners and the consumer. The Irish seafood industry lacks a market-oriented approach to its NPD activities. The Irish seafood industry is not in a position to capitalise on global trends as there are too many SMEs working in isolation. As a result, there is a lack of coordination and …
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Standardization of battered seafood portions for use in fast food restaurants
This research was designed to set up standard procedures for cooking battered fish portions for fast food restaurants and to study the quality of the frying fat under various conditions. Cooking time and temperature are two important factors to determine the quality of battered fish portions. Fat …
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Development of novel methods for the detection of Vibrio parahaemolyticus in seafood
… worldwide. It is most commonly associated with seafood related gastroenteritis, but can also be found naturally occurring in the estuarine environment. Infection is most common in the summer months, when the water temperature is suitable for the growth of bacteria. The infection is usually self …
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Governance and change in the British seafood supply chain 1950 to 2013
… the supply, processing and consumption of seafood in Britain and achieved its sustainability, food safety and quality over the period 1950 to 2013 and secondly reflects on the implications for agri-food and governance theories in which the UK seafood chain has not previously been …
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A Meta-Analysis of Seafood Species Mislabeling Rates in the United States
<p>Seafood is vulnerable to species mislabeling due to factors such as complex global supply chains, varying prices, and similar appearance of species. Numerous studies have been published reporting a range of mislabeling rates for various forms of seafood. However, these studies oftentimes focus …
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Pollution prevention and treatability of phosphate laden wastewater in the seafood industry
Seafood processing wastewater containing high concentrations of phosphate was evaluated for its composition, applicability for reuse and recycle, and treatability for phosphate removal. Wastewater from two seafood processing industries was characterized for orthophosphate (OP), condensed phosphate …
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Benefits of Seafood Consumption Versus Risks of Methyl Mercury: Does Consumption Warrant Concern?
<p>In recent years, seafood has been touted as a healthy alternate to meat-laden diets in the United States. Much debate has sparked over the potential risks of contaminants in seafood, particularly methyl mercury, and its impacts on human health. The health of the public must be protected and it …
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Evaluating Mislabeling of Raw, Ready-To-Eat Seafood Products in Orange County, California
<p>Raw, ready-to-eat (RTE) seafood products have become increasingly popular globally, but they are vulnerable to species mislabeling and substitution. DNA barcoding allows for fish species identification by extracting, amplifying, and sequencing a standardized gene target. A wide variety of fish …
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Predictors of occupational skin disease among seafood processing workers in the Western Cape
Occupational skin disease is common in seafood processing workers. While previous studies have reported an increased prevalence of symptoms (as high as 50%) and protein contact dermatitis (3-11%), the prevalence and patterns of type IV allergic contact dermatitis have not been well characterised in …
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Managing for long term sustainability of seafood production from bottom tendered wild capture fisheries
Bottom fishing is an important source of anthropogenic disturbance affecting seafloor habitats across the world’s continental shelves. Minimizing these disturbances is a key objective of ocean management; however, opportunities to meet this objective have been hampered by limited information on the …
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SME growth and entrepreneurial abilities: A Penrosian approach to the New Zealand seafood industry
… and 10th largest coastline, yet many of its seafood businesses struggle to create, deliver and capture value. Indeed, many struggle to survive. The industry is characterised by plant closures, job losses, low returns and, according to Stringer et al. (2011), increasingly the offshoring of …
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Fermentation characteristics, nutritional value and palatability of ensiled seafood wastes and low quality roughages
… to give dry matter levels of 40, 50 and 60%. The seafood wastes were also ensiled with wilted Johnsongrass with and without molasses. After ensiling, average pH for mixtures with fish waste was 6.5, compared to 8.0 for mixtures with crab waste. Addition of dry molasses resulted in a decrease (P …
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