Fatty acid composition of three freshwater fishes under different storage and cooking processes-Reference-Cited by-同舟云学术

Fatty acid composition of three freshwater fishes under different storage and cooking processes

Published:2007-01 Issue:4 Volume:103 Page:1080-1090
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

de Castro Fátima Aparecida Ferreira,Pinheiro Sant’Ana Helena Maria,Campos Flávia Milagres,Costa Neuza Maria Brunoro,Silva Marco Túlio Coelho,Salaro Ana Lúcia,Franceschini Sylvia do Carmo Castro

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. ω-3 Fatty acids in freshwater fish from south Brazil;Andrade;Journal American Oil Chemistry,1995

2. Lipid damage detection during the frozen storage of an underutilized fish species;Aubourg;Food Research International,1999

3. Long-chain n−3 fatty acids and cardiovascular disease: further evidence and insights;Calder;Nutrition Research,2004

4. Criação de peixes de água doce;Castagnolli,1992

5. Effect of pressure shift freezing, air-blast freezing and storage on some biochemical and physical properties of turbot (Scophthalmus maximus);Chevalier;Lebensmittel-Wissenschaft und-Technologie,2000

Cited by 46 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. Microbiota diversity of three Brazilian native fishes during ice and frozen storage;Food Microbiology;2024-12

2. Effects of food processing on the lipid nutritional quality of commercially important fish and shellfish;Food Chemistry: X;2023-12

3. Effects of culinary treatments on the lipid nutritional quality of fish and shellfish;Food Chemistry: X;2023-10

4. The use of ultrasonic vibrations in an innovative freeze-drying apparatus equipped with physical screen;Vibroengineering PROCEDIA;2022-08-25

5. Preservation Effect of Ice-Glazing Using Pullulan and Bay Laurel Extract on the Quality Characteristics of Caspian Trout (Salmo trutta caspius) during Frozen Storage;Journal of Aquatic Food Product Technology;2022-08-13