Artikel ; Online: Flavor characteristics of garlic fish cakes using electronic nose and tongue analyses.
2024 Band 14, Heft 1, Seite(n) 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 |
|---|---|
| Mesh-Begriff(e) | Animals ; Antioxidants/chemistry ; Garlic/chemistry ; Electronic Nose ; Powders ; Polyphenols ; Biological Products |
| Chemische Substanzen | Antioxidants ; Powders ; Polyphenols ; Biological Products |
| Sprache | Englisch |
| Erscheinungsdatum | 2024-03-13 |
| Erscheinungsland | England |
| Dokumenttyp | 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 |
| Datenquelle | MEDical Literature Analysis and Retrieval System OnLINE |
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