Antioxidant Action of Phytic Acid in Processed Fish Waste and Cooked Fish Sausages-Reference-Cited by-同舟云学术

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Antioxidant Action of Phytic Acid in Processed Fish Waste and Cooked Fish Sausages

Published:2023-09-27 Issue:10 Volume:32 Page:707-717
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Adorian Taida Juliana¹^ORCID,de Moura Luciane Ferreira¹,Klinger Ana Carolina Kohlrausch²^ORCID,Beutinger Bender Ana Betine¹^ORCID,Speroni Caroline Sefrin³^ORCID,Goulart Ferrigolo Fernanda Rodrigues³^ORCID,Lovatto Naglezi DeMenezes¹^ORCID,Picolli da Silva Leila¹^ORCID

Affiliation:

1. Department of Animal Science, Federal University of Santa Maria, Santa Maria, Brazil

2. Department of Agronomic and Environmental Sciences, Federal University of Santa Maria, Frederico Westphalen, Brazil

3. Department of Aquaculture, Federal University of Pampa, Uruguaiana, Brazil

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2023.2260825

Reference49 articles.

1. ABNT (Associação Brasileira De Normas Técnicas). 1998. NBR 14141: escalas utilizadas em análise sensorial de alimentos e bebidas. Rio de Janeiro.

2. AOAC. 1995. Official methods of analysis of the association of the official analysis chemists. 16th ed. Arlington (VA): Association of Official Analytical Chemists.

3. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

4. A Review of Phytic Acid Sources, Obtention, and Applications

5. Phytic Acid against Clostridium perfringens Type A: A Food Matrix Study

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