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Assessment of the quality attributes and oxidative stability of fish balls with the addition of fig powder during frozen storage.

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Title: Assessment of the quality attributes and oxidative stability of fish balls with the addition of fig powder during frozen storage.
Authors: Hasan MS; Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh., Choyon MNM; Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh., Islam MN; Department of Food Science and Technology, University of Nebraska Lincoln, Lincoln, Nebraska, United States of America., Rabby MG; Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh., Raiyan A; Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh., Islam MM; Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh., Prokrite NT; Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh., Hassan MA; Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh., Liza NC; Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh., Shuvo SD; Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh., Parvin R; Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh., Zahid MA; Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh.
Source: PloS one [PLoS One] 2025 Dec 01; Vol. 20 (12), pp. e0335408. Date of Electronic Publication: 2025 Dec 01 (Print Publication: 2025).
Publication Type: Journal Article
Journal Info: Publisher: Public Library of Science Country of Publication: United States NLM ID: 101285081 Publication Model: eCollection Cited Medium: Internet ISSN: 1932-6203 (Electronic) Linking ISSN: 19326203 NLM ISO Abbreviation: PLoS One Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Assessment of the quality attributes and oxidative stability of fish balls with the addition of fig powder during frozen storage.
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  Data: <searchLink fieldCode="AU" term="%22Hasan+MS%22">Hasan MS</searchLink>; Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh.<br /><searchLink fieldCode="AU" term="%22Choyon+MNM%22">Choyon MNM</searchLink>; Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh.<br /><searchLink fieldCode="AU" term="%22Islam+MN%22">Islam MN</searchLink>; Department of Food Science and Technology, University of Nebraska Lincoln, Lincoln, Nebraska, United States of America.<br /><searchLink fieldCode="AU" term="%22Rabby+MG%22">Rabby MG</searchLink>; Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh.<br /><searchLink fieldCode="AU" term="%22Raiyan+A%22">Raiyan A</searchLink>; Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh.<br /><searchLink fieldCode="AU" term="%22Islam+MM%22">Islam MM</searchLink>; Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh.<br /><searchLink fieldCode="AU" term="%22Prokrite+NT%22">Prokrite NT</searchLink>; Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh.<br /><searchLink fieldCode="AU" term="%22Hassan+MA%22">Hassan MA</searchLink>; Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh.<br /><searchLink fieldCode="AU" term="%22Liza+NC%22">Liza NC</searchLink>; Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh.<br /><searchLink fieldCode="AU" term="%22Shuvo+SD%22">Shuvo SD</searchLink>; Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh.<br /><searchLink fieldCode="AU" term="%22Parvin+R%22">Parvin R</searchLink>; Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh.<br /><searchLink fieldCode="AU" term="%22Zahid+MA%22">Zahid MA</searchLink>; Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh.
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  Data: <searchLink fieldCode="JN" term="%22101285081%22">PloS one</searchLink> [PLoS One] 2025 Dec 01; Vol. 20 (12), pp. e0335408. <i>Date of Electronic Publication: </i>2025 Dec 01 (<i>Print Publication: </i>2025).
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Public+Library+of+Science%22">Public Library of Science </searchLink><i>Country of Publication: </i>United States <i>NLM ID: </i>101285081 <i>Publication Model: </i>eCollection <i>Cited Medium: </i>Internet <i>ISSN: </i>1932-6203 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2219326203%22">19326203 </searchLink><i>NLM ISO Abbreviation: </i>PLoS One <i>Subsets: </i>MEDLINE
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=41325499
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