Fatty acids, cholesterol, oxidative rancidity, and color of irradiated shrimp-Reference-Cited by-同舟云学术

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Fatty acids, cholesterol, oxidative rancidity, and color of irradiated shrimp

Published:2010-12 Issue:4 Volume:30 Page:969-973
ISSN:0101-2061
Container-title:Ciência e Tecnologia de Alimentos
language:en
Short-container-title:Ciênc. Tecnol. Aliment.

Author:

Abreu Virgínia Kelly Gonçalves,Pereira Ana Lúcia Fernandes,Vidal Tatiana Fontoura,Zapata Jorge Fernando Fuentes,Sousa Neto Manoel Alves de,Freitas Ednardo Rodrigues de

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v30n4/v30n4a20.pdf

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of gamma irradiation on tropomyosin allergen, proximate composition and mineral elements in giant freshwater prawn (Macrobrachium rosenbergii);Journal of Food Science and Technology;2018-03-30

2. Microwave assisted direct saponification for the simultaneous determination of cholesterol and cholesterol oxides in shrimp;The Journal of Steroid Biochemistry and Molecular Biology;2017-05

3. Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep-fat frying;Carbohydrate Polymers;2016-02

4. Isolation and Structural Elucidation of Antiproliferative Compounds of Lipidic Fractions from White Shrimp Muscle (Litopenaeus vannamei);International Journal of Molecular Sciences;2014-12-17

5. Changes of Fatty Acid Composition in Frog Legs (Rana esculenta)During Cold Storage Period: Irradiation Effect;Journal of Aquatic Food Product Technology;2014-02-21

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