CO2 Plant Extracts Reduce Cholesterol Oxidation in Fish Patties during Cooking and Storage-Reference-Cited by-同舟云学术

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CO2 Plant Extracts Reduce Cholesterol Oxidation in Fish Patties during Cooking and Storage

Published:2016-12-15 Issue:51 Volume:64 Page:9653-9662
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Tarvainen Marko¹^ORCID,Quirin Karl-Werner²,Kallio Heikki¹,Yang Baoru¹³

Affiliation:

1. Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland

2. Flavex Naturextrakte GmbH, Nordstraße 7, 66780 Rehlingen-Siersburg, Germany

3. Department of Food Science and Engineering, Jinan University, 510632, Guangzhou, China

Funder

Tekes

Turun Yliopisto

Marjajaloste Meritalo Oy

HKScan Oyj

Aromtech Oy

Atria Suomi Oy

Saarioinen Oy

Oy Sinebrychoff Ab

Oy Linna Trading Ltd

Leipomo Rosten Oy

Flavex Naturextrakte GmbH

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b03655

Reference43 articles.

1. Pathways of cholesterol oxidation via non-enzymatic mechanisms

2. Formation of cholesterol oxidation products (COPs) in animal products

3. Cholesterol Oxidation in Fish and Fish Products

4. Effects of Different Cooking Procedures on Lipid Quality and Cholesterol Oxidation of Farmed Salmon Fish (Salmo salar)

Cited by 12 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. Technological strategies for the use of plant-derived compounds in the preservation of fish products;Food Chemistry;2023-09

2. Biquinho pepper (Capsium chinense): Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage;Food Bioscience;2022-06

3. Lipid Extracts Obtained by Supercritical Fluid Extraction and Their Application in Meat Products;Antioxidants;2022-04-05

4. Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system;Food Research International;2022-01

5. Dietary cholesterol oxidation products: Perspectives linking food processing and storage with health implications;Comprehensive Reviews in Food Science and Food Safety;2021-12-25

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