Cinnamomum zeylanicum extracts reduce lipid oxidation in broadband anchovy (Anchoviella lepidentostole) minced fish-Reference-Cited by-同舟云学术

Cinnamomum zeylanicum extracts reduce lipid oxidation in broadband anchovy (Anchoviella lepidentostole) minced fish

Published:2021-06-21 Issue: Volume: Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

SIMBINE Emelda Orlando¹,RODRIGUES Larissa da Cunha²,BURBARELLI Maria Fernanda de Castro³,FÁVARO-TRINDADE Carmen Sílvia²,VIEGAS Elisabete Maria Macedo²,ENKE Dariane Beatriz Schoffen⁴,LAPA-GUIMARÃES Judite²^ORCID

Affiliation:

1. Universidade Eduardo Mondlane, Mozambique

2. Universidade de São Paulo, Brasil

3. Universidade Federal da Grande Dourados, Brasil

4. Universidade Estadual Paulista “Júlio de Mesquita Filho”, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst46420.pdf

Reference51 articles.

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2. Enhanced yield of phenolic extracts from banana peels (Musa acuminat a Colla AAA) and cinnamon barks (Cinnamomum varum) and their antioxidative potentials in fish oil;Anal A. K.;Journal of Food Science and Technology,2014

3. Official methods of analysis of the Association of Official Analytical Chemists,2005

4. Cinnamon (Cinnamomum Species);Barceloux D. G.;Disease-a-Month,2009

5. A rapid method of total lipid extraction and purification;Bligh E. G.;Canadian Journal of Biochemistry and Physiology,1959

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