The effect of aqueous solution of citric acid (CA) on the lipid stability of the European catfish (Silurus glanis) fillets during frozen storage (up to 6 months) was investigated. Rancidity development was measured by several biochemical indices (free fatty acids, peroxides and TBA) and complemented by the measurement of expressible moisture and sensory evaluation (flesh odor, consistency and f...

The color, texture and rancidity of dried fruit are critical parameters to control for consumer acceptance. goal this research was investigate the kinetics color parameter changes in terms crispness peroxide value (PV) coconut chips by using zero-, first- second-order kinetic reactions during storage at different temperatures, as well shelf life prediction accelerated method. outcomes demonstra...

Coffee capsules have become one of the most used methods to a coffee in last few years. In this work, was prepared using professional espresso machine. We investigated volatilome four different polypropylene capsule typologies (Biologico, Dolce, Deciso, Guatemala) with and without order reveal possible differences VOCs spectra. The each singularly studied through an analysis by gas chromatograp...