Characteristics of herring marinated in reused brines after microfiltration-Reference-Cited by-同舟云学术

Characteristics of herring marinated in reused brines after microfiltration

Published:2018-09-15 Issue:11 Volume:55 Page:4395-4405
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Szymczak Mariusz^ORCID,Felisiak Katarzyna,Szymczak Barbara

Funder

Ministerstwo Nauki i Szkolnictwa Wyższego

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3343-3/fulltext.html

Reference31 articles.

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2. Andersen E, Andersen ML, Baron CP (2007) Characterization of oxidative changes in salted herring (Clupea harengus) during ripening. J Agric Food Chem 55:9545–9553. https://doi.org/10.1021/jf071369b

3. AOAC (1990) Official methods of analysis of the association of official analytical chemists. In: Helrich K (ed) AOAC, 15th edn. Arlington, VA, p 1298

4. Benzie IF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal Biochem 239:70–76. https://doi.org/10.1006/abio.1996.0292

5. Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. Lebensm Wiss Technol 28:25–30. https://doi.org/10.1016/S0023-6438(95)80008-5

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