Add to ORKGTilapia (Oreochromis sp.) is a fish that is gaining ground in cultivation and sales because of its nutritional properties: high protein content, vitamins, and minerals with few unhealthy saturated fats as in red meats. In this work the cooking effects on the proximate analysis, water activity (aw), and pH, in addition to the electrophoretic, and fatty acid profile in Tilapia using an electric oven, microwave and steaming as cooking methods were evaluated. The results showed that the nutritional components of Tilapia changed significantly (p<0.05) at two temperatures and two potencies used. Microwave and steaming preserved better the proteins in the Tilapia after its cooking. Intensity and number of bands of proteins after electrophoresis we...
The effect of cooking on the fatty acid content and the stability of n-3 fatty acids in fish flesh w...
The effects of six cooking styles, including boiling, steaming, microwaving, grilling, pan-frying an...
The effects of six cooking styles, including boiling, steaming, microwaving, grilling, pan-frying an...
Tilapia (Oreochromis sp.) is a fish that is gaining ground in cultivation and sales because of its n...
No presente trabalho foi avaliado o efeito de métodos de cocção na composição química, teor de coles...
Fish is a nutritious food and an excellent source of animal protein in the human diet containing man...
The effects of different cooking methods (frying, baking and microwave cooking) on proximate composi...
Fish lipids contain large amounts of eicosapentaenoic (EPA 20:5 n-3) and docosahexaenoic (DHA 22:6 n...
The aim of this study was to determine the effects of different cooking methods on the electrophoret...
A study was conducted to investigate the effect of traditional smoking methods on fresh tilapia fish...
The aim of this study was to determine the effects of different cooking methods on the electrophoret...
Tilapia fish (Oreochomis niloticus) has been considered to be popular among the freshwater fishes, e...
The aim of this study was to determine the nutritional and quality characteristics of anchovy after...
Different experiment analyses were performed to evaluate the influence of two drying techniques (ove...
This study aims to shed light on the association between non-volatile and volatile compounds related...
The effect of cooking on the fatty acid content and the stability of n-3 fatty acids in fish flesh w...
The effects of six cooking styles, including boiling, steaming, microwaving, grilling, pan-frying an...
The effects of six cooking styles, including boiling, steaming, microwaving, grilling, pan-frying an...
Tilapia (Oreochromis sp.) is a fish that is gaining ground in cultivation and sales because of its n...
No presente trabalho foi avaliado o efeito de métodos de cocção na composição química, teor de coles...
Fish is a nutritious food and an excellent source of animal protein in the human diet containing man...
The effects of different cooking methods (frying, baking and microwave cooking) on proximate composi...
Fish lipids contain large amounts of eicosapentaenoic (EPA 20:5 n-3) and docosahexaenoic (DHA 22:6 n...
The aim of this study was to determine the effects of different cooking methods on the electrophoret...
A study was conducted to investigate the effect of traditional smoking methods on fresh tilapia fish...
The aim of this study was to determine the effects of different cooking methods on the electrophoret...
Tilapia fish (Oreochomis niloticus) has been considered to be popular among the freshwater fishes, e...
The aim of this study was to determine the nutritional and quality characteristics of anchovy after...
Different experiment analyses were performed to evaluate the influence of two drying techniques (ove...
This study aims to shed light on the association between non-volatile and volatile compounds related...
The effect of cooking on the fatty acid content and the stability of n-3 fatty acids in fish flesh w...
The effects of six cooking styles, including boiling, steaming, microwaving, grilling, pan-frying an...
The effects of six cooking styles, including boiling, steaming, microwaving, grilling, pan-frying an...