Preference ranking of colour in raw and cooked shrimps

Author:

Parisenti Jane,Beirão Luiz H.,Tramonte Vera L. C. G.,Ourique Fabiana,da Silveira Brito Camila C.,Moreira Caroline Camila

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference24 articles.

1. Pigmentation of Pacific white shrimp (Litopenaeus vannamei, Boone, 1931) with esterified and saponified carotenoids from red chilli (Capsicum annuum) in comparison to astaxanthin;Arredondo-Figueroa;Revista Mexicana de Ingenieria Quimica,2003

2. The role of carotenoids in consumer choice and the likely benefits from their inclusion into products for human consumption;Baker;Trends in Food Science and Technology,2004

3. Effects of β-carotene source, Dunaliella salina, and astaxanthin on pigmentation, growth, survival and health of Penaeus mondon;Boonyaratpalin;Aquaculture Research,2001

4. Structure and properties of carotenoids in relation to function;Britton;FASEB Journal,1995

5. Variación de lípidos y ácidos grasos en camarones marinos consumidos en Venezuela;Cabrera;Archivos Latinoamericanos de Nutrición,2005

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