Development of Yellow Pigmentation in Squid (Loligo peali) as a Result of Lipid Oxidation-Reference-Cited by-同舟云学术

Development of Yellow Pigmentation in Squid (Loligo peali) as a Result of Lipid Oxidation

Published:2006-01-13 Issue:3 Volume:54 Page:956-962
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Thanonkaew Amonrat¹,Benjakul Soottawat¹,Visessanguan Wonnop¹,Decker Eric A.¹

Affiliation:

1. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90112, Thailand; National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, 113 Phaholyothin Road, Klong 1, Klong Luang, Pathumthani 12120, Thailand; and Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf052107h

Reference29 articles.

1. Role of lipoxygenase and lipid oxidation in quality of oilseeds

2. Studies on peroxidized lipids. VI. Fluorescent products derived from the reaction of primary amines, malonaldehyde and monofunctional aldehydes

Cited by 50 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. Storage stability of Asian seabass oil-in-water Pickering emulsion packed in pouches made from electrospun and solvent casted bilayer films from poly lactic acid/chitosan-gelatin blend containing epigallocatechin gallate;International Journal of Biological Macromolecules;2024-04

2. Improving the texture attributes of squid meat (sthenoteuthis oualaniensis) with slight oxidative and phosphate curing treatments;Food Research International;2024-01

3. Development of Yellow Discoloration in Sawai (Pangasianodon hypophthalmus) Muscle due to Lipid Oxidation;Preventive Nutrition and Food Science;2023-12-31

4. Coupling ozone with microbubbles (OMB) water for food disinfection: Effects on microbiological safety, physicochemical quality, and reducing pink discoloration of jumbo squid (Dosidicus gigas);Journal of Cleaner Production;2023-09

5. Changes in quality and microbial diversity of refrigerated carp fillets treated by chitosan/zein bilayer film with curcumin/nisin-loaded pectin nanoparticles;Food Bioscience;2023-08