Quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing essential oils
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3429-y
Abstract: The quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing ginger and oregano essential oils (EO) were evaluated. The antioxidant activity of essential oil, coating, and fish were also investigated. In… read more here.
Keywords: sensory acceptability; acceptability fish; quality sensory; essential oils ... See more keywords
Nutritional value and sensory acceptability of fish burger prepared with flaxseed flour
Sign Up to like & getrecommendations! Published in 2020 at "Food Science and Technology International"
DOI: 10.1590/fst.27920
Abstract: Flaxseed (Linum usitatissimum) has been part of human nutrition for years. Recent research studies have shown that flaxseed is an important plant source containing beneficial compounds for health besides being rich in alpha-linolenic acid (ALA),… read more here.
Keywords: acceptability fish; nutritional value; value sensory; fish burger ... See more keywords