Emerging risks in the European seafood chain: Molecular identification of toxic Lagocephalus spp. in fresh and processed products
Sign Up to like & getrecommendations! Published in 2018 at "Food Control"
DOI: 10.1016/j.foodcont.2018.04.013
Abstract: Abstract Pufferfish may be responsible for human intoxications due to the accumulation of a potentially lethal neurotoxin, called tetrodotoxin (TTX). While traditionally some species of pufferfish are consumed in Japan, their marketing is banned in… read more here.
Keywords: toxic lagocephalus; fresh processed; european seafood; processed products ... See more keywords
Antioxidant properties of fresh and processed cactus pear cladodes from selected Opuntia ficus-indica and O. robusta cultivars
Sign Up to like & getrecommendations! Published in 2018 at "South African Journal of Botany"
DOI: 10.1016/j.sajb.2018.06.014
Abstract: Abstract If the cactus plant could find applications in the food industry, other than that of fresh fruit, by means of preserving the cladodes, a larger market may emerge, thus making it an economically more… read more here.
Keywords: processed cactus; antioxidant properties; fresh processed; antioxidant content ... See more keywords
Differentiation of Fresh and Processed Fruit Juices Using Volatile Composition
Sign Up to like & getrecommendations! Published in 2019 at "Molecules"
DOI: 10.3390/molecules24050974
Abstract: In the current study, a comprehensive approach based on headspace solid-phase microextraction (HS-SPME), combined with gas chromatography-quadrupole mass spectrometry (GC-qMS), was used to establish the volatile signature of fresh and processed fruit juices, obtained from… read more here.
Keywords: fruit; fresh processed; fruit juices; differentiation fresh ... See more keywords