Antioxidant addition improves cholesterol and astaxanthin stability in dry salted shrimp-Reference-Cited by-同舟云学术

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Antioxidant addition improves cholesterol and astaxanthin stability in dry salted shrimp

Published:2022-12-09 Issue:4 Volume:103 Page:1704-1713
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Hernández‐Becerra Josafat A¹^ORCID,Ochoa‐Flores Angélica A²^ORCID,Rodriguez‐Estrada María T³^ORCID,García Hugo S⁴^ORCID

Affiliation:

1. División de Procesos Industriales Universidad Tecnológica de Tabasco Villahermosa Mexico

2. División Académica de Ciencias Agropecuarias Universidad Juárez Autónoma de Tabasco Villahermosa Mexico

3. Dipartimento di Scienze e Tecnologie Agro‐alimentari Alma Mater Studiorum‐Università di Bologna Bologna Italy

4. UNIDA, Tecnológico Nacional de México/IT de Veracruz Veracruz Mexico

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12356

Reference50 articles.

1. Omics analysis of oxysterols to better understand their pathophysiological role

2. Oxysterols as Reliable Markers of Quality and Safety in Cholesterol Containing Food Ingredients and Products

3. Oxysterols — how much do we know about food occurrence, dietary intake and absorption?

4. Dietary cholesterol oxidation products: Perspectives linking food processing and storage with health implications

5. Oxysterols formation: A review of a multifactorial process

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1. Improving the Physicochemical Stability of Soy Phospholipid-Stabilized Emulsions Loaded with Lutein by the Addition of Sphingomyelin and Cholesterol: Inspired by a Milk Fat Globule Membrane;Journal of Agricultural and Food Chemistry;2023-10-10

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