Effect of treatment with electrolyzed NaCl solutions and essential oil compounds on the proximate composition, amino acid and fatty acid composition of carp fillets

Food Chemistry

Volumn 101, Issue 4, 2007, Pages 1492-1498

  Mahmoud, Barakat S M ^a   Kawai, Y ^a   Yamazaki, K ^a   Miyashita, K ^a   Suzuki, T ^b  

^a HOKKAIDO UNIVERSITY   (Japan)

^b GRADUATE SCHOOL FOR THE CREATION OF NEW PHOTONICS INDUSTRIES   (Japan)

Author keywords

Amino acids; Anodic solution EW (+); Carp protein; Carvacrol (Cv); Cathodic solution EW ( ); Digestibility; Electrolyzed NaCl solutions (EW); Fatty acids; Thymol (Ty)

Indexed keywords

AMINO ACID; CARBOHYDRATE; CARVACROL; ESSENTIAL OIL; FATTY ACID; GLUTAMIC ACID; MONOUNSATURATED FATTY ACID; OLEIC ACID; PROTEIN; SODIUM CHLORIDE; THYMOL;

AMINO ACID COMPOSITION; ANIMAL TISSUE; ARTICLE; ASH; CARP; CHEMICAL COMPOSITION; CONTROLLED STUDY; ELECTROLYSIS; FOOD INDUSTRY; LIPID COMPOSITION; NONHUMAN; NUTRITION; POLYACRYLAMIDE GEL ELECTROPHORESIS;

CYPRINUS CARPIO;

EID: 33947323701     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.03.057     Document Type: Article

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