Off-flavor, unpleasant and unacceptable tastes and odors, is a global problem in the fishery
industries which causes many economic losses and health hazards. Off-flavors can be …

Off-flavors in fish and water are considered a worldwide problem. Several factors, such as
the presence of phosphorus, micronutrients, and organic matter, contribute to phytoplankton …

A simple and sensitive method for the determination of musty odorants, 2-methylisoborneol
(MIB) and geosmin (GSM), in environmental water was developed by headspace solid …

Microcystin-LR (MC-LR) is the most common and toxic variant of the group of microcystins
(MCs) produced during the formation of harmful cyanobacterial blooms. Geosmin (GSM) and …

Over the past 20years, Asian carp have invaded rivers and lakes in the Midwest and
southern United States, with large negative impacts, such as encroachment on the habitat of …

Abstract Geosmin (GSM) and 2-methylisoborneol (MIB) are produced by several species of
cyanobacteria and actinomycetes. These compounds can taint water and fish causing …

Off-flavors are among the most troublesome compounds in the environment worldwide. The
lack of a viable theory for studying the sources, distribution, and effect of odors has …

Organic poultry production is based on ecological processes, such as nutrient cycling, and
reduces the use of synthetic inputs. High-quality protein feeds are needed to provide …

The consumption of seafood is driven by flavour, yet achieving its high quality remains a
challenge for many species reared in recirculating aquaculture systems (RAS). A …

The nutritional profile and the consumer preference of fish burgers made from carp, goldfish,
perch, and tench were investigated. Perch and goldfish burgers, which have the highest …