Preservative Effect of Algae Extracts on Lipid Composition and Rancidity Development in Brine‐Canned Atlantic Chub Mackerel ( Scomber colias )-Reference-Cited by-同舟云学术

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Preservative Effect of Algae Extracts on Lipid Composition and Rancidity Development in Brine‐Canned Atlantic Chub Mackerel ( Scomber colias )

Published:2019-06-19 Issue:8 Volume:121 Page:1900129
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Barbosa Roberta G.¹²,Trigo Marcos²,Campos Carmen A.³⁴,Aubourg Santiago P.²

Affiliation:

1. Departamento de Ciência e Tecnología de AlimentosUniversidade Federal de Santa Catarina (UFSC). FlorianópolisSCBrasil

2. Departamento de Tecnología de AlimentosInstituto de Investigaciones Marinas (CSIC)c/ Eduardo Cabello6. VigoSpain

3. Universidad de Buenos AiresFacultad de Ciencias Exactas y NaturalesDepartamento de IndustriasBuenos AiresArgentina

4. CONICET‐Universidad de Buenos AiresInstituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ)Buenos AiresArgentina

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201900129

Reference46 articles.

1. Canning fish and fish products

2. Review: Loss of Quality during the Manufacture of Canned Fish Products

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2. Extraction of Bioactive and Nutraceuticals from Marine Sources and Their Application;Methods and Protocols in Food Science;2024

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4. Influence of Different Previous Frozen Holding Periods on the Canned Fish Quality;Foods;2023-11-13

5. Antioxidant Activity of an Aqueous Extract of Cuttlefish Ink during Fish Muscle Heating;Antioxidants;2023-11-13

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