Effects of Culinary Methods on Nutritional Characteristics of the Edible Shellfish Noah’s Ark (Arca noae L., 1758) from Tunisian Coasts-Reference-Cited by-同舟云学术

Effects of Culinary Methods on Nutritional Characteristics of the Edible Shellfish Noah’s Ark (Arca noae L., 1758) from Tunisian Coasts

Published:2017-10-12 Issue:10 Volume:26 Page:1324-1336
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Ghribi Feriel¹,Bejaoui Safa¹,Rabeh Imen¹,Aouini Fatma¹,Chetoui Imene¹,El Cafsi M’hamed¹

Affiliation:

1. Biology Department, Faculty of Sciences of Tunis, Research Unit of Physiology and Aquatic Environment, University of Tunis El Manar, Tunis, Tunisia

Funder

University of Tunis El Manar and the research unit of Physiology and Aquatic Environment

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2017.1390714

Reference40 articles.

1. Effect of Fish and Oil Nature on Frying Process and Nutritional Product Quality

2. AOCS. 1989. In: Official Methods and Recommended Practices of the American Oil Chemists’ Society, 4th edn. Firestone, D. (Ed.). Champaign, CA: American Oil Chemists’ Society. Pp. 5a–40.

3. Seasonal variation of biochemical components in clam (Saxidomus purpuratus Sowerby 1852) in relation to its reproductive cycle and the environmental condition of Sanggou Bay, China

4. British Nutrition Foundation. 1992. Unsaturated fatty acids nutritional and physiological significance. Report of British Nutrition Foundation. Chapman & Hall London.

Cited by 18 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nutritional and physicochemical characteristics of Asiatic hard clam powder prepared by different cook‐drying processes: a comparative study;Journal of the Science of Food and Agriculture;2024-02-09

2. Effects of food processing on the lipid nutritional quality of commercially important fish and shellfish;Food Chemistry: X;2023-12

3. Effects of culinary treatments on the lipid nutritional quality of fish and shellfish;Food Chemistry: X;2023-10

4. Effect of in-house cooking in Mytilus galloprovincialis and Trachurus trachurus: Lipid and fatty acids quality and polycyclic aromatic hydrocarbons formation;Food and Chemical Toxicology;2023-03

5. Seafood and shellfish;Functional Foods and Their Implications for Health Promotion;2023