Effects of green tea natural extract on quality parameters and lipid oxidation during storage of tench (Tinca tinca ) fillets-Reference-Cited by-同舟云学术

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Effects of green tea natural extract on quality parameters and lipid oxidation during storage of tench (Tinca tinca ) fillets

Published:2014-05-24 Issue: Volume:30 Page:64-71
ISSN:0175-8659
Container-title:Journal of Applied Ichthyology
language:en
Short-container-title:J. Appl. Ichthyol.

Author:

Gai F.¹,Gasco L.²,Ortoffi M.¹,Gonzáles-Rodríguez Á.³,Parisi G.⁴

Affiliation:

1. Istituto di Scienze delle Produzioni Alimentari; Consiglio Nazionale delle Ricerche; Grugliasco Italy

2. Dipartimento di Scienze Agrarie; Forestali e Alimentari; Università di Torino; Grugliasco Italy

3. Departamento de Producciòn Animal; Universitad de Léon; Léon Spain

4. Dipartimento di Scienze delle Produzioni Agroalimentari e dell'Ambiente - Sezione Scienze Animali; Università di Firenze; Firenze Italy

Publisher

Wiley

Subject

Aquatic Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jai.12427/fullpdf

Reference43 articles.

1. Aldehyde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green tea;Alghazeer;Food Chem.,2008

2. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;Lebensm. Wiss. Technol.,1995

3. Natural antioxidants: sources, compounds, mechanisms of action, and potential applications;Brewer;Compr. Rev. Food Sci. Food Saf,2011

4. Antioxidant activity of Camellia sinensis leaves and tea from a lowland plantation in Malaysia;Chan;Food Chem.,2007

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2. Phenolic Compounds and Bioactive Properties of Black Tea Powder;Indian Journal of Animal Research;2022-07-05

3. EFFECTS OF POMEGRANATE (PUNICA GRANATUM L.) FRUIT AND RIND EXTRACTS ON PHYSICO-CHEMICAL, COLOUR, AND OXIDATIVE STABILITY OF RAINBOW TROUT FILLET;Carpathian Journal of Food Science and Technology;2022-06-30

4. Determination of phenolic antioxidants in tuna fillets canned in hydrosols with HPLC‐DAD;International Journal of Food Science & Technology;2021-04-27

5. Physicochemical Properties, Oxidative Stability, and Sensory Quality of Lamb Sausage Added with Green Tea Leaves (Camelia sinensis) Powder;Tropical Animal Science Journal;2020-04

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