Impact of fermentation conditions on the physicochemical properties, fatty acid and cholesterol contents in salted-fermented hoki roe-Reference-Cited by-同舟云学术

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Impact of fermentation conditions on the physicochemical properties, fatty acid and cholesterol contents in salted-fermented hoki roe

Published:2018-10 Issue: Volume:264 Page:73-80
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bekhit Alaa El-Din Ahmed,Duncan Ashley,Bah Clara Shui Fern,Ahmed Isam A. Mohamed,Al-Juhaimi Fahad Y.,Amin Hesham F.

Funder

King Saud University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Growth inhibition of food-borne pathogens by lactic and acetic acids and their mixtures;Adams;International Journal of Food Science and Technology,1988

2. Degradation of cholesterol in egg yolk by Rhodococcus equi No. 23;Aihara;Journal of Food Science,1988

3. Assimilation of cholesterol in broth, cream, and butter by probiotic bacteria;Aloğlu;European Journal of Lipid Science and Technology,2006

4. Changes of amino acids and fatty acids in Anchovy (Stolephorus sp) fermented fish paste with different fermentation periods;Anggoa;Procedia Environmental Sciences,2015

5. Characterisation of the microflora of lightly salted lumpfish (Cyclopterus lumpus) roe stored at 5°C;Basby;Journal of Aquaculture and Food Production and Technology,1998

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