Lipid oxidation kinetics of ozone-processed shrimp during iced storage using peroxide value measurements-Reference-Cited by-同舟云学术

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Lipid oxidation kinetics of ozone-processed shrimp during iced storage using peroxide value measurements

Published:2016-12 Issue: Volume:16 Page:5-10
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Okpala Charles Odilichukwu R.,Bono Gioacchino,Geraci Michele Luca,Sardo Giacomo,Vitale Sergio,Schaschke Carl J.

Funder

Monash University Sunway Campus Malaysia

Italian Ministero dell’Istruzione, dell’Università e della Ricerca

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference22 articles.

1. Bono, G., Okpala, C. O. R., Badalucco, C. V., Milisenda, G., & Vitale, S. (2016). Influence of freezing and oxygen-free packaging methods on lipid oxidation and other flesh quality parameters of Norway lobster (Nephrops norvegicus). European Journal of Lipid Science and Technology (in press) 〈doi:10.1002/ejlt.201600035〉.

2. Evaluation of an ozone-slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima);Campos;Food Chemistry,2006

3. Oxidation kinetics of soybean oil in the presence of monoolein, stearic acid and iron;Colakoglu;Food Chemistry,2007

4. Shelf-life prediction of edible fats and oils using Rancimat;Farhoosh;Lipid Technology,2007

5. Shelf-life prediction of olive oils using empirical models developed at low and high temperatures;Farhoosh;Food Chemistry,2013

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