Amino acid, vitamin and mineral profiles of smoked fish as affected by smoking methods and fish types-Reference-Cited by-同舟云学术

Amino acid, vitamin and mineral profiles of smoked fish as affected by smoking methods and fish types

Published:2018-02-05 Issue:3 Volume:17 Page:195-208
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Adeyeye Samuel Ayofemi Olalekan¹²^ORCID,Fayemi Olanrewaju Emmanuel³,Adebayo-Oyetoro Abiodun Omowonuola⁴^ORCID

Affiliation:

1. Department for Management of Science and Technology Development, Ton Duc Thang University, Ho Chi Minh City, Vietnam

2. Faculty of Environment and Labour Safety, Ton Duc Thang University, Ho Chi Minh City, Vietnam

3. Department of Biological Sciences, Mountain Top University, Prayer City, Ogun State, Nigeria

4. Department of Food Technology, Yaba College of Technology, Lagos, Lagos, Nigeria

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2017.1418693

Reference41 articles.

1. Adeyeye, S. A. O. 2016. Effect of smoking methods on the quality and safety of traditional smoked fish (A PhD Thesis). Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria. pp. 188.

2. Influence of Traditional Drying and Smoke-Drying on the Quality of Three Fish Species (Tilapia nilotica, Silurus glanis and Arius parkii) from Lagdo Lake, Cameroon

3. The nutritional importance to local communities of fish caught off the coast of Qatar

4. The Effects of Salting on Chemical Quality of Vacuum Packed Liquid Smoked and Traditional Smoked Rainbow Trout (Oncorhyncus mykiss) Fillets During Chilled Storage

Cited by 5 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. Repellent effects of some plant oils on Dermestes maculatus larvae in Smoke-dried West African lungfish ( Protopterus annectens );Cogent Food & Agriculture;2024-03-11

2. The processing, preparation, and cooking practices of small fish among poor Ghanaian households: An exploratory qualitative study;Maritime Studies;2023-04-12

3. Nutritional profile of wild, pond-, gher- and cage-cultured tilapia in Bangladesh;Heliyon;2021-05

4. Improved Hot Smoke Processing of Chub Mackerel (Scomber japonicus) Promotes Sensorial, Physicochemical and Microbiological Characteristics;Applied Sciences;2021-03-16

5. Consumption and physico‐chemical characteristics of smoked and smoked‐dried fish commonly produced in South Benin and contribution to recommended nutrient intakes;Food Science & Nutrition;2020-07-19