Effect of cooking and preservation time on fish balls quality produced from Pangasius hypophthalm...

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[HTML][HTML] Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification

HSO Darko, L Ismaiel, B Fanesi, D Pacetti, P Lucci - Foods, 2024 - pmc.ncbi.nlm.nih.gov
Along the food production chain of animal, fish, and vegetable products, a huge amount of
by-products are generated every year. Major nutritional, financial, and environmental …
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Effect of fermentation conditions (dilution ratio, medium ph, total soluble solids, and saccharomyces cerevisiae yeast ratio) on the ability to ferment cider from tamarillo …

CX Thuy, VT Pham, TTNH Nguyen… - Journal of Food …, 2024 - Wiley Online Library
Tamarillo (Solanum betaceum) is a nutrition‐rich product containing antioxidant components
and preventive properties against cancer risk. However, there is currently a scarcity of …
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