Lipid nutritional value and bioaccessibility of novel <scp>ready‐to‐eat</scp> seafood products with encapsulated bioactives-Reference-Cited by-同舟云学术

Lipid nutritional value and bioaccessibility of novel ready‐to‐eat seafood products with encapsulated bioactives

Published:2022-09-15 Issue:5 Volume:58 Page:2722-2734
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Sapatinha Maria¹^ORCID,Afonso Cláudia M.¹²,Cardoso Carlos L.¹²^ORCID,Pires Carla¹²,Mendes Rogério¹²,Montero María P.³,Gómez‐Guillén María C.³,Bandarra Narcisa M.¹²

Affiliation:

1. Division of Aquaculture, Upgrading, and Bioprospection (DivAV) Portuguese Institute for the Sea and Atmosphere (IPMA, IP) Avenida Alfredo Magalhães Ramalho, 6 1495‐165 Algés Portugal

2. CIIMAR, Interdisciplinary Centre of Marine and Environmental Research University of Porto Rua dos Bragas 289 4050‐123 Porto Portugal

3. Department of Meat and Fish Products Institute of Food Science, Technology and Nutrition (ICTAN‐CSIC) 28040 Madrid Spain

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16062

Reference41 articles.

1. Evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium, eicosapentaenoic acid and docosahexaenoic acid, total mercury, and methylmercury determined by an in vitro digestion model

2. GG decreases in vitro digestive lipolysis and carotenoid bioaccessibility from a pre-formed protein-stabilized emulsion

3. Preparation and functionality of lipase-catalysed structured phospholipid – A review

4. Seasonal variation in the chemical composition of horse-mackerel ( Trachurus trachurus )

5. Seasonal Changes in Lipid Composition of Sardine (Sardina pilchardus)