Cocoa butter (CB) technological quality and financial value depend widely on the free fatty acids (FFA) content. has to contain less than 1.75% (FFA, based oleic acid) be in compliance with EU directive 2000/36/EC (2000) needs from off-flavours rancidity a sensory (taste, odour, colour) point of view. Free are carboxylic acids, generated triglycerides via hydrolysis their ester bounds by enzyma...

Postharvest processing is crucial to success in utilizing Sargassum sp. as a raw material tea production. pre-treatment and drying processes can cause fishy flavor nutrition loss; therefore, these effects need be understood managed. In this study, we evaluated the effect of deodorization technique method on final quality dried algal samples. duplicatum harvested from Talango Island, Sumenep, wa...