Enhancement of nutritional value and storage stability of silver carp surimi incorporated with red seaweed (Gracilaria tenuistipitata) paste by Mst Jannatul Ferdous, Md. Salah Uddin, Mst. Aspriya Rahman Antu, Md․ Tanvir Ahmed, Md․ Rasal Ali, Md Sadek Ali, Monjurul Haq

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Les difficultés de la transposition communale des corridors écologiques. Analyses appliquées à trois communes de l’agglomération tourangelle by Adèle Debray

“…The green and blue infrastructure (TVB) is a recent public policy entity which enroll the biodiversity conservation goal in the planning instruments, relying on complex and innovative principles (ecological corridors, functionality, etc.). …”
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Les trames vertes et bleues habitantes : un cheminement entre pratiques et représentations. L’exemple de la ville de Paris (France) by Étienne Grésillon, Marianne Cohen, Julien Lefour, Lydie Goeldner, Laurent Simon

“…Considering the green and blue corridors (TVB) of Paris delimitated by floral inventories and works in the field of geomatics, the study tried to understand both the usage as well as the perception of these areas. …”
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Evaluation of Smart Portable Device for Food Diagnostics: A Preliminary Study on Cape Hake Fillets (M. capensis and M. paradoxus) by Marta Castrica, Sara Panseri, Elena Siletti, Federica Borgonovo, Luca Chiesa, Claudia M. Balzaretti

“…A significant correlation was shown between PEN3, first component, and TVB-N (r = 0.92, P=0.01). The ANOVA results also confirmed a good agreement between FOODsniffer, TVB-N (F = 519.9, P=0.01), and PEN3 (F = 143.17, P=0.01). …”
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Assessment of Spoilage Microbiota of Rainbow Trout (Oncorhynchus mykiss) during Storage by 16S rDNA Sequencing by Guangqing Du, Yuanming Gai, Hui Zhou, Shaoping Fu, Dawei Zhang

“…Here, the changes in the total bacterial colony and total volatile base nitrogen (TVB-N) during the storage of rainbow trout were investigated. …”
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Les apports de la gouvernance adaptative pour analyser les enjeux d’une mise en œuvre effective de la Trame Verte et Bleue. L’exemple du PNR des Volcans d’Auvergne by Valérie Angeon, Armelle Caron, Cécile Birard, Patrice Cayre, Philippe Chambon, Arnaud Larade, Ludovic Méasson, Claire Planchat

“…The Green and Blue infrastructure (Trame verte et bleue –TVB) is a new conservation policy tool based on the notions of ecological network and corridor. …”
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Preparation of Chitosan Coating Loaded with Cinnamaldehyde-Tannic Acid Nano-emulsion and Its Effect on the Preservation of Chilled Meat by Xingqun DENG, Juan YOU, Ru LIU, Jirawat YONGSAWADIGUL, Tao YIN, Hong YANG

“…However, after 12 days of storage, the TVB-N and total bacterial count of the CS/CIN-TAs group were still lower than the limit values. …”
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Inhibitory effect of chitosan and gelatin on the physical, chemical, organoleptic and mikrobiological quality of keumamah fish by Khafiyya Nida, Uju, Bustami

“…Key parameters measured include proximate composition, pH, texture, color, peroxide value, water activity (aw), total volatile base (TVB), and total plate count (TPC). The findings indicate that chitosan treatment resulted in the lowest TVB value of 43.57 mg/100g and the lowest peroxide value of 5.11 meq/kg, significantly enhancing the preservation of keumamah. …”
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A study on microbiological and chemical changes during the production and storage of potassium sorbate treated and salted carp fillets by Bahri Patır, Ayşe Gürel, Gülsüm Ateş, Ahmet H. Dinçoğlu

“…Lactobacillus, psychrophlle, yeast and mould) and chemically (moisture. salt, salt in dry matter, pN and TVB-N). Sorbic acid levels were analyzed unlil on day 14 of the storage. …”
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Effect of Freezing Methods on the Physical and Chemical Properties and Protein Oxidation of Porcine Liver by Ge ZHANG, Juan YOU, Hong YANG

“…The ice crystal microstructure, color, total volatile base nitrogen (TVB-N) value, thiobarbituric acid reactive substances (TBARs) value, carbonyl content, sulfhydryl and disulfide bond content and surface hydrophobicity of porcine liver were determined. …”
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Effect of Sterilization Methods on the Storage Quality of Soybean Protein-based Small Crisp Meat and Its Shelf Life Prediction by Ying SUN, Bin ZHOU, Long WANG, Shen LIU, Binglin LU, Lianzhou JIANG, Juyang ZHAO, Xiuqing ZHU

“…The Q10 model was utilized to obtain the shelf life model of plant-based small crispy meat precooked dish based on the TVB-N value, and predicted its shelf life at 4 ℃ storage temperature. …”
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Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces by Ruichang Gao, Huijie Liu, Ying Li, Hongying Liu, Yue Zhou, Li Yuan

“…The quality of salt-fermented shrimp sauce was evaluated in this work by determining the total volatile basic nitrogen (TVB-N), the amino acid nitrogen (AAN), organic acid, 5'-nucleotide and free amino acids (FAA). …”
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Effects of Bioactive Packaging Films Incorporated with Bifidocin A on Microbial Reduction and Quality Parameters of Chill-Stored Spanish Mackerel (Scomberomorus niphonius) Fillets by Guorong Liu, Xue Li, Xu Hao, Chengtao Wang, Baoguo Sun

“…The bioactive packaging films incorporated with bifidocin A could generally suppress the growth of microflora, especially Pseudomonas and Enterobacteriaceae, as well as substantially inhibit the accumulation of total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS) and hypoxanthine, during chilled mackerel fillets storage. …”
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Preparation of Sea-buckthorn Oil Microcapsule Composite Film and the Preservation Effect of Hand-grabbed Mutton by Bingbing ZHANG, Guishan LIU, Delang XIE, Haiyang MA, Yang LI, Fang MA, Xiaojun LI, Qingqing CAO, Xiaoxue LI, Qian ZHANG

“…The effects of composite membrane on color, pH, weight loss, TVB-N, total number of bacterial colonies and sensory indexes were analyzed to evaluate the fresh-keeping effect of hand-grabbed mutton. …”
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Réseau électrique et réseau écologique : contraintes et opportunités dans un paysage fragmenté (Nord-Pas-de-Calais) by Guillaume Schmitt, Magalie Franchomme, Christelle Hinnewinkel

“…Recently, linear utility infrastructures stopped being considered principally as obstacles to ecological connectivity and have started to be considered as potential land use opportunities for the creation and maintenance of environments conducive to biodiversity within the framework of the Green Blue Networks initiative (in French, Trame verte et bleue or TVB). In a fragmented landscape, can linear utility infrastructures, in the same way as high and low voltage power lines, offer habitats favourable to the movements of certain species? …”
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Effects of Different Treatments on the Quality and Safety of Crayfish (Astacus leptodactylus) by İbrahim Diler, İsmail Yüksel Genç, Abdullah Diler

“…In contrast to this, total volatile basic nitrogen (TVB-N) values of the samples were increased significantly (p<0.05) during storage. …”
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The Influence of Soaking Duration of Artificial Chitosan from by Product Frozening Shrimp on the Effectiveness of Fresh Quality Tilapia (Oreochromis Niloticus) by Ayu Diana, Marnida Yusfiani, Anggi Anshori

“…The observed parameters were the organoleptic test, the TVB test, and the test of the peroxide results from all tests showing that three hours of submersion was better than 1 and 2 hours of substation, all in relation to 7, 9 and 11 hours of observation. …”
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Antimicrobial activity of chitosan /corn starch film incorporated with starch nanocrystals /nettle essential oil nanoemulsion for Eleutheronema tetradactylum fillet preservation by Hamed Ahari, Fatemeh Kalateh-Seifari, Shima Yousefi

“…The decrease in pH (5.89 %), PV (44.72 %), FFA (10.41 %), TVB-N (35.01 %), TBA (27.07 %) and increase in moisture (5.38 %) were observed in the covered fillets by CH/CS/SNCs/NEONEs film in compared to uncovered fillets at 4 °C on day 10. …”
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Effect of Plasma-Activated Water Combined with Biological Preservatives on Beef Preservation by KE Zhigang, TIAN Yuling, LIU Shulai, ZHOU Xuxia, DING Yuting

“…The total volatile basic nitrogen (TVB-N) content was 18.3 mg/100 g after 21 days of storage, meeting the criteria for the second freshness grade. …”
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Models for Predicting Quality of Solar-Dried Shrimp (Penaeus vannamei) during Storage Based on Protein Oxidation by Yuye Fu, Yaqiong Liu, Wenxiu Wang, Ran Suo, Jie Wang

“…The results showed that ΔE as well as TVB-N and carbonyl contents increased, whereas moisture and free thiol (SH) contents decreased with time. …”
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