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See below scientific articles, documents and useful materials produced by the project or related to the topic:


Presentation of the Fish for Health Project at FENACAM 2022

Presentation of the Fish for Health Project at Seafood Show Latin America 2022

Termo de Consentimento Livre e Esclarecido para participar da Pesquisa de Mercado do Pescado no Estado de São Paulo

Albert G. J. Tacon, Daniel Lemos. (2022). The Role of Fish Nutrition in Improving Human Health and Global Food Security. Investigación e Innovación en Nutrición Acuícola

Albert G. J. Tacon (2022): Contribution of Fish and Seafood to Global Food and Feed Supply: An Analysis of the FAO Food Balance Sheet for 2019, Reviews in Fisheries Science & Aquaculture, DOI: 10.1080/23308249.2022.2124364.

Albert G. J. Tacon, Daniel Lemos & Marc Metian (2020) Fish for Health: Improved Nutritional Quality of Cultured Fish for Human Consumption, Reviews in Fisheries Science & Aquaculture, 28:4, 449-458, DOI: 10.1080/23308249.2020.1762163 .

Materials and Articles on the topic

Bartley D. M., Beveridge M. C. M., Phillips M.J, Tacon A. G. J., Verdegem M.(2022), Enhancing the nutritional values of farmed fish production systems, Rev Aquac, 1- 4. DOI:10.1111/raq.12722.

Simon J. Davies, S. J. Davies, Eric Roderick, E. Roderick, Thomas Brudenell‐Bruce, et al., (2022). Delivering a Nutritionally Enhanced Tilapia Fillet Using a Pre‐Harvest Phase Omega‐3 Thraustochytrids Protist Enriched Diet. European journal of lipid science and technology, 124, e2100153, DOI: 10.1002/ejlt.202100153.

Lutfi E., Berge G. M., Bæverfjord G., Sigholt T., Bou M., et al., (2022), Increasing dietary levels of the omega-3 long-chain polyunsaturated fatty acids, EPA and DHA, improves the growth, welfare, robustness, and fillet quality of Atlantic salmon in sea cages, Br J Nutr, 3:1-48. DOI: 10.1017/S0007114522000642

Wongprawmas R., Sogari G., Gai F., Parisi G., Menozzi D, Mora C. (2022), How information influences consumers' perception and purchasing intention for farmed and wild fish, Aquaculture, Volume 547, 737504, ISSN 00448486, DOI:

Bassig, R., Obinque, A., Nebres, V., Delos Santos, V., Peralta, D.M., & Madrid, A.J. (2021). Utilization of Shrimp Head Wastes into Powder Form as Raw Material for Value-Added Products.  The Philippine Journal of Fisheries .

Juul F., Vaidean G., Lin Y., Deierlein A. L., Parekh N. (2021), Ultra-Processed Foods and Incident Cardiovascular Disease in the Framingham Offspring Study. J Am Coll Cardiol, 30;77(12):1520-1531. DOI: 10.1016/j.jacc.2021.01.047. PMID: 33766258.

Pedroza Filho M. X., Flores R. M. V., Rocha H. S., da Silva H. J. T.,  Sonoda D. Y., et al., (2020), O mercado de peixes da piscicultura no Brasil: estudo do segmento de supermercados / autores, Palmas, TO: Embrapa Pesca e Aquicultura.

Willett W., Rockström J., Loken B., Springmann M., Lang T., et al., (2019). Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems, Lancet, 2;393(10170):447-492. DOI: 10.1016/S0140-6736(18)31788-4. 

Albert G. J. Tacon & Marc Metian (2013) Fish Matters: Importance of Aquatic Foods in Human Nutrition and Global Food Supply, Reviews in Fisheries Science, 21:1, 22-38, DOI: 10.1080/10641262.2012.753405

Dayal JS, Ponniah AG, H. Khan HI, Babu EPM, Ambasankar K,  Vasagam KPK.  (2013).Shrimps – a nutritional perspective. Current Science, 104(11).

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