Wheat germ oil nanoemulsion for oil stability of the cooked fish fillets stored at 4 °C
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-04213-7
Abstract: Production of wheat germ oil nanoemulsions (WGO), having 114.7 nm average zeta size, 0.144 PD index, 14.76 mV zeta potential value, were successfully carried out. TBARS, FFA, PV, CD, and CT tests, lipid nutritional quality indexes (AI,… read more here.
Keywords: fish fillets; quality; cooked fish; germ oil ... See more keywords
Critical Vitamin Assessment: Pyridoxal, Pyridoxamine, and Pyridoxine Levels for Three Species of Raw and Cooked Fish Samples
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Aquatic Food Product Technology"
DOI: 10.1080/10498850.2020.1827113
Abstract: ABSTRACT The amount of vitamin B6 in foods is reported in the literature as the sum of the pyridoxal (PL), pyridoxamine (PM), and pyridoxine (PN) forms. The levels of the PL, PM, and PN forms… read more here.
Keywords: fish samples; pyridoxal pyridoxamine; cooked fish; pyridoxamine pyridoxine ... See more keywords