Solanine and Chacocine: toxic Glycoalkaloids in potatoes Potato is one of the most popular crops among all cultural backgrounds, partly because it is an inexpensive, low-fat energy source and partly due to flexibly converted into a variety of value-added products. Potato contains natural bitter-tasting, heat stable toxicants known as glycoalkaloids. These glycoalkaloids are also present…
Fruit juice is the 100% pure unfermented but fermentable liquid extracted from the edible parts of fresh or adequately treated, mature fruits and is intended for direct consumption. The addition of sugars, sweeteners, preservatives, flavourings or colourings to fruit juice is not permitted. While the Dietary Guidelines for Americans, 2020–2025 allow up to half of…
Research studies based on culinary processing of fish revealed that cooking at high temperature for long time results in loss of beneficial fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Among the culinary processes, frying has the most noticeable effect on the lipid quality of fish, mainly due to exchange of fatty acids between…
