Inhibition of Cholesterol and Polyunsaturated Fatty Acids Oxidation through the Use of Annatto and Bixin in High-Pressure Processed Fish-Reference-Cited by-同舟云学术

Inhibition of Cholesterol and Polyunsaturated Fatty Acids Oxidation through the Use of Annatto and Bixin in High-Pressure Processed Fish

Published:2015-07-28 Issue:8 Volume:80 Page:C1646-C1653
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Figueirêdo Bruno C.¹,Bragagnolo Neura¹,Skibsted Leif H.²,Orlien Vibeke²

Affiliation:

1. Authors Figueirêdo and Bragagnolo are with Dept. of Food Science; Univ. of Campinas; 13083-862 Campinas SP Brazil

2. Authors Skibsted and Orlien are with Food Chemistry; Dept. of Food Science; Faculty of Life Sciences; Univ. of Copenhagen, Rolighedsvej 30; DK-1958 Frederiksberg C Denmark

Publisher

Wiley

Subject

Food Science

Reference53 articles.

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2. Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi;Bak;Meat Sci,2012

3. Antioxidant active packaging for chicken meat processed;Bolumar;Food Chem,2011

4. Effect of rosemary on lipid oxidation in pressure-processed, minced chicken breast during refrigerated storage and subsequent heat treatment;Bragagnolo;Eur Food Res Technol,2005

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