Optimisation of rancidity stability in long-chain PUFA concentrates obtained from a rainbow trout (Oncorhynchus mykiss) by-product-Reference-Cited by-同舟云学术

Optimisation of rancidity stability in long-chain PUFA concentrates obtained from a rainbow trout (Oncorhynchus mykiss) by-product

Published:2017-04-09 Issue:6 Volume:52 Page:1463-1472
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Berríos Mª Macarena¹,Rodriguez Alicia¹,Rivera Matías¹,Pando Mª Elsa¹,Valenzuela Mª Antonieta²,Aubourg Santiago P.³

Affiliation:

1. Department of Food Science and Chemical Technology; Faculty of Chemical and Pharmaceutical Sciences; Santos Dumont 964, University of Chile Santiago Chile

2. Department of Biochemistry and Molecular Biology; Faculty of Chemical and Pharmaceutical Sciences; Santos Dumont 964, University of Chile Santiago Chile

3. Department of Food Technology; Marine Research Institute (CSIC); Eduardo Cabello, 6, 36208 Vigo Spain

Funder

Fondo Nacional de Desarrollo Científico y Tecnológico

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13406/fullpdf

Reference36 articles.

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3. Improved quality and shelf life of farmed trout (Oncorhynchus mykiss) by whole processing in a combined ozonized-flow ice refrigeration system;Aubourg;International Journal of Food Science and Technology,2009

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