Articles

Reading Time: 13 minutes Fish Freshness Indicator for Sensing Fish Quality during Storage Abstract: This study aims to develop a freshness indicator for fish products that changes color to indicate ammonia among volatile base compounds (TVB-N) generated during storage. Through an optimization experiment, we observed the indicator’s color change relative to the ammonia concentration standard, […]

Reading Time: 12 minutes Fish Consumption A Review of Its Effects on Metabolic and Hormonal Health Table of Contents Add a header to begin generating the table of contents ABSTRACT Dietary habits are a major determinant of the risk of chronic disease, particularly metabolic and endocrine disorders. Fish as a food group are a unique

Reading Time: 12 minutes Fish Spoilage Detector Table of Contents Add a header to begin generating the table of contents Abstract This project work involves using Arduino Uno software integrated with MQ 137- Ammonia Gas Sensor, MQ 135- Gas Sensor Module and Humidity Sensor Module DHT11 to set up a Fish Spoilage Detector model for

Reading Time: 45 minutes Sensing Technology for Fish Freshness and Safety: A Review Table of Contents Add a header to begin generating the table of contents 1. Introduction 1 Department of Electrical, Electronic and Information Engineering, Guglielmo Marconi-University of Bologna, Via Dell’Università, 50, 47521 Cesena, Italy; marco.tartagni@unibo.it2 Department of Industrial Engineering, University of Trento, Via

Reading Time: 24 minutes Fisheye freshness detection using common deep learning algorithms and machine learning methods with a developed mobile application Table of Contents Add a header to begin generating the table of contents Abstract Fish is commonly ingested as a source of protein and essential nutrients for humans. To fully beneft from the proteins

Reading Time: 13 minutes Seafood Consumption and Its Contribution to Nutrients Intake among Canadians in 2004 and 2015 Abstract Fish and seafood are excellent sources of nutrients such as omega-3 fatty acids, Vitamin D, and selenium. The aims of this study were to examine the pattern of seafood consumption among Canadians and determine their contribution