Inhibition effects of green tea and grape seed extracts on lipid oxidation in bonito fillets during frozen storage-Reference-Cited by-同舟云学术

Inhibition effects of green tea and grape seed extracts on lipid oxidation in bonito fillets during frozen storage

Published:2010-02 Issue:2 Volume:45 Page:252-257
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Yerlikaya Pinar,Gokoglu Nalan

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.02128.x/fullpdf

Reference40 articles.

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

2. Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: Evaluation by different methodologies;Alonso;Food Chemistry,2007

3. Influence of storage time and temperature on lipid deterioriation during cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) frozen storage;Aubourg;Journal of the Science of Food and Agriculture,1999

4. Damage inhibition during frozen storage of horse mackerel (Trachurus trachurus) fillets by a previous plant extract treatment;Aubourg;Journal of Food Science,2004

5. Total phenolic contents and antibacterial activities of grape (Vitis vinifera L.) extracts;Baydar;Food Control,2004

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