The role of debittering process with normal water, NaOH and lye on chemical properties of brine, antioxidant activity, phenolic compounds and sensory characteristics of fermented caper (Capparis ovata Desf. var. Ovata) buds

IF 3.4 3区农林科学 Q1 Engineering

Journal of Food Measurement and Characterization Pub Date : 2024-06-07 DOI:10.1007/s11694-024-02646-z

Fahad Aljuhaimi, I. A. M. Ahmed, Mehmet Musa Özcan, N. Uslu, Zainab Albakry

引用次数: 0

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用普通水、NaOH 和碱液进行脱盐处理对盐水化学性质、抗氧化活性、酚类化合物和发酵山椒（Capparis ovata Desf. var. Ovata）芽感官特性的影响

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来源期刊

Journal of Food Measurement and Characterization FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.30

自引率

11.80%

发文量

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.