This research aimed to characterize protein types including sarcoplasmic protein (SP),
myofibrillar protein (MP), and alkali-aided protein extract (AP) prepared from tilapia …

Muscle foods, valued for their significant nutrient content such as high-quality protein,
vitamins, and minerals, are vulnerable to adulteration and fraud, stemming from dishonest …

Volatile compounds contribute to aroma and flavor, these being the main sensory attributes
in food acceptance. This work addresses the physicochemical, volatile compounds …

Low retention of bioactive compounds caused by high stickiness associated with sugar-rich
fluids are of concern in the industrial production of spray-dried fruit powders. An alternative …

The ecological habitats of Chinese quince (Chaenomeles speciosa Nakai) fruits affect their
phenotype. Currently, limited or no rapid method exists for classifying Chinese quince fruit …

The knowledge of a product's origin is an important aspect for consumers who demand
quality and authenticity. Grape juice is a beverage that has currently gained more attention …

Researchers commonly use hierarchical clustering (HC) or k-means (KM) for grouping
products, attributes, or consumers. However, the results produced by these approaches can …

QUE PARA OBTENER EL TÍTULO DE QUÍMICA PRESENTA MAITANE ITZEL MENDOZA
SÁENZ DE BURUAGA METABOLÓMICA BASADA EN RESONANCIA MAG Page 1 QUE PARA …

The phytochemical compounds and the antioxidant activity of ten varieties of Phoenix
dactilifera L. seeds in Morocco were examined. The phytochemical screening was used to …

Sugar content is the key to mango quality and growers are constantly seeking methods to
optimize it. In this study, fructose, glucose, sucrose, and maltose sugars were evaluated to …