Can culinary processing impact the lipid composition and fatty acid profile of turbot (Scophthalmus maximus)?-Reference-Cited by-同舟云学术

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Can culinary processing impact the lipid composition and fatty acid profile of turbot (Scophthalmus maximus)?

Published:2024-09 Issue: Volume:133 Page:106376
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Fiorin Ana,Filipa-Silva Andreia,Marques Alexandra,Castro Carolina,Casal Susana,Moreira Pedro,Padrão Patrícia,Valente Luisa M.P.

Publisher

Elsevier BV

Reference48 articles.

1. AOAC. (2006). Official Methods of Analysis (18th ed.). Association of Official Analytical Chemistry, AOAC International.

2. Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets;Bastías;PLoS One,2017

3. Effect of different cooking methods on lipid content and fatty acid profiles of Mytilus galloprovincialis;Biandolino;Foods,2021

4. Effect of different cooking methods on lipid content and fatty acid profile of red mullet (Mullus barbatus);Biandolino;J. Food Nutr. Sci.,2023

5. Comparative studies on different methods of malonaldehyde determination;Bird;Methods Enzymol.,1984

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