The microbiological, chemical and sensory characteristics of licensed and unlicensed commercial Serrano cheese, a traditional product from the highlands of Sout
Introduction: A fatty acid (FA) is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated. Recently, the role of FA and particu
Four oat β-glucan enriched hydrocolloids (Nutrim10, C-Trim20, C-Trim30, C-Trim50), oat bran concentrate (OBC), and β-Glucan95 were investigated for antioxidan
The aim of this work was to evaluate and compare the color, texture and sensory characteristics of whitemouth croaker (Micropogonias furnieri) surimi and mechan
This letter is in regards to the paper, “Quantitative evaluation of commercially available test kit for ciguatera in fish” [1]. We were compelled to respond b
Prebiotic-like effects of maltitol were investigated supplementing two groups of rats with either 5% maltodextrin (control group) or 5% maltitol (maltitol group