Impact of thermal extrusion and microwave vacuum drying on fatty acids profile during fish powder preparation

The current study aimed to optimize the process for ready‐to‐eat extruded fish powder preparation and to ascertain the impact of two methods on fatty acid profiles. For the investigation, Labeo rohita (Rohu) fish was first minced, extruded, and microwave vacuum‐dried. The results show that the yield...

Descripción completa

Detalles Bibliográficos
Autores principales: Ahmad, Nazir, Hussain, Abid, Khan, Sipper, Korma, Sameh A., Hussain, Ghulam, Aadil, Rana Muhammad, Siddique, Rabia, Ali, Anwar, Shabbir, Umair, Haq, Ahsan Ul, Manzoor, Muhammad Faisal, Siddeeg, Azhari
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8116853/
https://www.ncbi.nlm.nih.gov/pubmed/34026087
http://dx.doi.org/10.1002/fsn3.2236

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8116853/
https://www.ncbi.nlm.nih.gov/pubmed/34026087
http://dx.doi.org/10.1002/fsn3.2236

Ejemplares similares