Effects of steaming on health-valuable nutrients from fortified farmed fish: Gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio) as case studies-Reference-Cited by-同舟云学术

Effects of steaming on health-valuable nutrients from fortified farmed fish: Gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio) as case studies

Published:2021-06 Issue: Volume:152 Page:112218
ISSN:0278-6915
Container-title:Food and Chemical Toxicology
language:en
Short-container-title:Food and Chemical Toxicology

Author:

Barbosa Vera^ORCID,Maulvault Ana Luísa,Anacleto Patrícia,Santos Marta,Mai Mónica,Oliveira Helena^ORCID,Delgado Inês,Coelho Inês,Barata Marisa^ORCID,Araújo‐Luna Ravi,Ribeiro Laura^ORCID,Eljasik Piotr^ORCID,Sobczak Małgorzata,Sadowski Jacek,Tórz Agnieszka,Panicz Remigiusz^ORCID,Dias Jorge,Pousão-Ferreira Pedro,Carvalho Maria Luísa,Martins Marta^ORCID,Marques António

Funder

European Commission

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference63 articles.

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3. Effects of steaming on contaminants of emerging concern levels in seafood;Barbosa;Food Chem. Toxicol.,2018

4. Enriched feeds with iodine and selenium from natural and sustainable sources to modulate farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio) fillets elemental nutritional value;Barbosa;Food Chem. Toxicol.,2020

5. 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

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