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Abstract
Changes in the lipid oxidation and volatile compounds of a variety of tilapia tissues (Oreochromis niloticus) including the muscle, gills, and skin during ice storage were investigated by evaluating peroxide values (PVs), lipoxygenase (LOX) activity, fatty acid (FA) composition, and volatile substances. LOX activity and PV were determined in the gills, skin, and muscles throughout 9 days...
Abstract
Sour cherry pomace is the largest byproduct of sour cherry processing with more than 0.4 million tonnes per year. In this study, sour cherry pomace powder (SCPP) has been treated individually or by a combination of microwave (MW), enzymatic hydrolysis, and high pressure to increase soluble dietary fiber (SDF) content. Then, the untreated or treated forms of SCPP, their SDF, and insoluble...
Millets are gaining attention as a superfood due to their higher nutritional value and cost‐effectiveness. In this regard, extraction condition for the development of finger millet‐based beverage was optimized using a central composite design. Soaking time (X1) and temperature (X2) in the range of 5–10 h and 40–60°C, respectively, were the independent variables taken for three responses, namely, yield,...