Influence of a Traditional Herb ( <i>Bergenia ciliata</i> ) from Darjeeling Himalayas on Lipid Oxidation and Sensorial Quality of Sous-Vide Cooked Tilapia ( <i>Oreochromis niloticus</i> )-Reference-Cited by-同舟云学术

Influence of a Traditional Herb ( Bergenia ciliata ) from Darjeeling Himalayas on Lipid Oxidation and Sensorial Quality of Sous-Vide Cooked Tilapia ( Oreochromis niloticus )

Published:2023-03-16 Issue:3 Volume:32 Page:256-268
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Karki Sushant¹,Chowdhury Supratim¹,Dora Krushna Chandra¹,Murmu Prasanta¹,Nath Swarnadyuti¹

Affiliation:

1. Department of Fish Processing Technology, West Bengal University of Animal and Fishery Science, Kolkata, India

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2023.2199734

Reference45 articles.

1. Bergenia ciliata: A comprehensive review of its traditional uses, phytochemistry, pharmacology and safety

2. Use of natural antioxidants in sous vide tilapia fillet;Alves LF;Boletim de Indústria Animal,2020

3. APHA. 1998. Standards methods for the examination of water and wastewater. 20th ed. Washington (D.C): American Public Health Association.

4. Effect of laurel (Laurus nobilis) and curcuma (Curcuma longa ) on microbiological, chemical and sensory changes in vacuum packed sous-vide european sea bass (Dicentrarchus labrax) under chilled conditions

5. A non-invasive approach to assess texture changes in sous-vide cooked Atlantic mackerel during chilled storage by fluorescence imaging

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