Rancidity development of refrigerated rainbow trout ( Oncorhynchus mykiss ) fillets: comparative effects of in vivo and in vitro lycopene-Reference-Cited by-同舟云学术

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Rancidity development of refrigerated rainbow trout ( Oncorhynchus mykiss ) fillets: comparative effects of in vivo and in vitro lycopene

Published:2017-08-04 Issue:2 Volume:98 Page:559-565
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Ehsani Ali¹,Jasour Mohammad Sedigh²³,Agh Naser²,Hashemi Mohammad⁴^ORCID,Khodadadi Mahdi⁵

Affiliation:

1. Department of Food Science and TechnologyFaculty of Nutrition, Tabriz University of Medical Sciences Tabriz Iran

2. Artemia and Aquatic Research InstituteUrmia University Urmia Iran

3. Department of Food ScienceAarhus University Aarhus Denmark

4. Department of Nutrition, Faculty of MedicineMashhad University of Medical Sciences Mashhad Iran

5. Student Research CommitteeMashhad University of Medical Sciences Mashhad Iran

Funder

Urmia University

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.8497

Reference33 articles.

1. n-3 Omega fatty acids: a review of current knowledge

2. The health benefits of omega-3 polyunsaturated fatty acids: a review of the evidence

3. Depletion of α-Tocopherol and Astaxanthin in Atlantic Salmon (Salmo salar) Affects Autoxidative Defense and Fatty Acid Metabolism

4. Significance of Antioxidants for Seafood Safety and Human Health

5. Tomato and Tomato Byproducts. Human Health Benefits of Lycopene and Its Application to Meat Products: A Review

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3. Inclusion of Pineapple By-Products as Natural Antioxidant Sources in Feeds for European Sea Bass (Dicentrarchus Labrax) within a Circular Economy Context;2024

4. Recent Advances in Lycopene for Food Preservation and Shelf-Life Extension;Foods;2023-08-20

5. The Combined Effects of Bio-Components and Alginate Coating on Chemical and Sensory Quality of Chill-Stored Rainbow Trout Fillets;Journal of Aquatic Food Product Technology;2022-09-15

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