Article ; Online: Flavor characteristics of garlic fish cakes using electronic nose and tongue analyses.
2024 Volume 14, Issue 1, Page(s) 6048
Abstract: This study investigated the utility of garlic powder as a functional ingredient. The aim was to develop fish cakes with improved functionality and sensory preference based on the antioxidant activity and quality characteristics. Increasing amounts of ... ...
| Abstract | This study investigated the utility of garlic powder as a functional ingredient. The aim was to develop fish cakes with improved functionality and sensory preference based on the antioxidant activity and quality characteristics. Increasing amounts of garlic powder in the prepared fish cakes were associated with increasing total polyphenol and flavonoid contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazolin-6-sulfonic acid) (ABTS |
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| MeSH term(s) | Animals ; Antioxidants/chemistry ; Garlic/chemistry ; Electronic Nose ; Powders ; Polyphenols ; Biological Products |
| Chemical Substances | Antioxidants ; Powders ; Polyphenols ; Biological Products |
| Language | English |
| Publishing date | 2024-03-13 |
| Publishing country | England |
| Document type | Journal Article |
| ZDB-ID | 2615211-3 |
| ISSN | 2045-2322 ; 2045-2322 |
| ISSN (online) | 2045-2322 |
| ISSN | 2045-2322 |
| DOI | 10.1038/s41598-024-55341-w |
| Database | MEDical Literature Analysis and Retrieval System OnLINE |
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