Effects of dietary alpha-tocopheryl acetate on lipid oxidation and alpha-tocopherol content of novel omega-3-enhanced farmed rainbow trout (Oncorhynchus mykiss) fillets-Reference-Cited by-同舟云学术

Effects of dietary alpha-tocopheryl acetate on lipid oxidation and alpha-tocopherol content of novel omega-3-enhanced farmed rainbow trout (Oncorhynchus mykiss) fillets

Published:2008-03 Issue:2 Volume:41 Page:244-253
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Chen Yi-Chen,Nguyen Jason,Semmens Kenneth,Beamer Sarah,Jaczynski Jacek

Publisher

Elsevier BV

Subject

Food Science

Reference61 articles.

1. Fish lipids, part 1;Ackman,1980

2. Oxygen availability affects pro-oxidant catalyzed lipid oxidation of cooked turkey patties;Ahn;Journal of Food Science,1993

3. Dietary pigmentation and deposition of α-tocopherol and carotenoids in rainbow trout muscle and liver tissue;Akhtar;Journal of Food Science,1999

4. Dietary fish oil and digestible protein modify susceptibility to lipid peroxidation in the muscle of rainbow trout (Oncorhynchus mykiss) and sea bass (Dicentrarchus labrax);Alvarez;British Journal of Nutrition,1998

5. The state of world fisheries and aquaculture,2004

Cited by 23 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. Mixtures of Modified Starch and Rice and Pea Protein Concentrate as Wall Material in the Microencapsulation of Flaxseed Oil;Powders;2023-04-12

2. A Combination of Hermetia illucens Reared on Fish Waste and Poultry By-Product Meal Improves Sensory and Physicochemical Quality of Farmed Barramundi Filets;Frontiers in Nutrition;2022-01-12

3. Fortification of Surimi Gels with Camel Milk;Journal of Aquatic Food Product Technology;2021-04-04

4. Opportunities within the Agri-food System to Encourage a Nutritionally Balanced Diet – Part I;Food Reviews International;2020-02-05

5. Micro-emulsification/encapsulation of krill oil by complex coacervation with krill protein isolated using isoelectric solubilization/precipitation;Food Chemistry;2018-04