Malondialdehyde (MDA), one of the most important products lipid peroxidation, has been widely accepted as a biomarker to indicate food rancidity well progress some human diseases. However, ready detection MDA with ultra-high sensitivity remains challenge. In this work, microfluidic surface-enhanced Raman scattering (SERS) sensing chip based on phosphoric acid induced nanoparticles aggregation w...

This investigation is aimed at processing fish protein concentrate from dried that subjected to digestion with acetic acid pH 4. The contained 46.26% protein, 19.65% fat and 23.89% ash. processed product comprised of 69.84% 8.43% 15.58% yield was 70.15% raw materials. characterized dark brown colour, acceptable fishy smell revealed high storage stability when stored room temperature (28°C) for ...

improving barrier properties through the use of nanocomposites is an important area of research, especially for the food packaging industry. in this work, titanium dioxide (tio2 )/low density poly ethylene (ldpe) nanocomposites were synthesized as the oxygen barrier layers through the co-extrusion process. the oxygen permeability of the nanocomposite with 4% of tio2 decreased for about 16% comp...

Oxidative reactions in premixes or final-compound feed pose considerable challenges to the poultry industry, both terms of rancidity reducing palatability and shelf life vivo oxidative stress negatively impacting animal performance. Whilst there has been broad awareness oxidation for many years, recognition impact on industry grown past twenty years. The appearance woody breast associated muscl...

Cooking oils play a crucial role in various culinary applications and have become an ubiquitous component of the modern diet, especially when it comes to frying. However, process repeated frying cycles exposes cooking high temperatures, which leads range physicochemical transformations. In this study four samples used(fried) - sunflower oil palm were collected analyses result revealed significa...

The quality of edible oils is an emerging factor to decide the quality of fried foods. Elevated temperature favours lipid oxidation. The edible oil is repeatedly used for deep frying at 190C to 200C, the physico-chemical characteristics of the edible oil get deteriorated. A critical evaluation of the degree of lipid oxidation and deterioration in the quality of oil is informative to use fried f...