Effect of clove extract pretreatment and drying conditions on lipid oxidation and sensory discrimination of dried omena (Rastrineobola argentea) fish-Reference-Cited by-同舟云学术

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Effect of clove extract pretreatment and drying conditions on lipid oxidation and sensory discrimination of dried omena (Rastrineobola argentea) fish

Published:2016-07-23 Issue:11 Volume:51 Page:2376-2385
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Slavin Margaret¹,Dong Mengyi¹,Gewa Constance¹

Affiliation:

1. Department of Nutrition and Food Studies; College of Health and Human Services; George Mason University; Fairfax VA 22030 USA

Funder

George Mason University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference38 articles.

1. Effects of packaging method on salt-cured cod yield and quality during storage;Aas;Journal of Aquatic Food Product Technology,2010

2. Optimising drying parameters to maximise omega-3 essential fatty acid yields in striped weakfish (Cynoscion striatus) industry waste: evaluation of drying process of striped weakfish waste;Aguiar;International Journal of Food Science & Technology,2011

3. Using a modified ferrous oxidation−xylenol orange (fox) assay for detection of lipid hydroperoxides in plant tissue;DeLong;Journal of Agricultural and Food Chemistry,2002

4. Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays;Dudonné;Journal of Agricultural and Food Chemistry,2009

5. A modified xylenol orange method to evaluate formation of lipid hydroperoxides during storage and processing of small pelagic fish;Eymard;European Journal of Lipid Science and Technology,2003

Cited by 8 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. Evaluation of Mini Bibliometric Analysis, Moisture Ratio, Drying Kinetics, and Effective Moisture Diffusivity in the Drying Process of Clove Leaves using Microwave-Assisted Drying;Applied Food Research;2023-06

2. Effects of Blanching and Drying Condition on the Quality of Small Shrimp (Acetes);Journal of Food Quality;2022-12-27

3. Advances in the Formation and Control Methods of Undesirable Flavors in Fish;Foods;2022-08-19

4. Food applications of clove (Syzygium aromaticum) extracts;Clove ( Syzygium Aromaticum);2022

5. Recent developments of natural antimicrobials and antioxidants on fish and fishery food products;Comprehensive Reviews in Food Science and Food Safety;2021-06-19

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