Changes provoked by boiling, steaming and sous - vide cooking in the lipid and volatile profile of European sea bass-Reference-Cited by-同舟云学术

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Changes provoked by boiling, steaming and sous - vide cooking in the lipid and volatile profile of European sea bass

Published:2017-09 Issue: Volume:99 Page:630-640
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Nieva-Echevarría Bárbara,Manzanos María J.,Goicoechea Encarnación,Guillén María D.

Funder

MINECO

Basque Government

Unit for Education and Research “Food Quality and Safety”

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

1. Amino acid catalysis of 2-alkylfuran formation from lipid oxidation-derived α,β-unsaturated aldehydes;Adams;Journal of Agricultural and Food Chemistry,2011

2. Differentiation of cultured and wild sea bass (Dicentrarchus labrax): Total lipid content, fatty acid and trace mineral composition;Alasalvar;Food Chemistry,2002

3. Effects of different cooking procedures on lipid quality and cholesterol oxidation of farmed salmon fish (Salmo salar);Al-Saghir;Journal of Agricultural and Food Chemistry,2004

4. Lipid characteristics in cooked, chill-reheated fillets of Indo-Pacific king mackerel (Scomberomorus guttatus);Bakar;LWT - Food Science and Technology,2008

5. Chemical reactions involved in the deep-fat frying of foods;Chang;Journal of the American Oil Chemists' Society,1978

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