Nutritional and organoleptic properties of murta (Ugni molinae Turcz) berries impregnated with Lactobacillus casei var. rhamnosus and dehydrated by different methods.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125117
Abstract: This work evaluated nutritional and organoleptic properties of murta, a Chilean native berry, impregnated with Lactobacillus casei var. rhamnosus and dehydrated by different methods: freeze- (FD), convective- (CD) and vacuum- (VD) drying. Scanning electron microscopy… read more here.
Keywords: lactobacillus casei; properties murta; casei; organoleptic properties ... See more keywords
Evaluation of physicochemical, nutritional, and organoleptic properties of nuggets based on moringa (Moringa oleifera) leaves and giant catfish (Arius thalassinus)
Sign Up to like & getrecommendations! Published in 2021 at "Food Science and Technology International"
DOI: 10.1590/fst.72020
Abstract: Fried foods are very popular around the world with fried nuggets being one of the most acceptable fried foods (Ozen & Singh, 2020). Nuggets are one of the processed animal food products that are consumed… read more here.
Keywords: evaluation physicochemical; organoleptic properties; giant catfish; nutritional organoleptic ... See more keywords