Tocopherol in the lipid stability of tilapia (Oreochromis niloticus) hamburgers

Food Chemistry

Volumn 105, Issue 3, 2007, Pages 1214-1218

  dos Santos Fogaça, Fabíola Helena ^a   Sant'Ana, Léa Silvia ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Tocopherol; Antioxidant; Chemical composition; Frozen storage; Supplementation; Tilapia

Indexed keywords

LIPID; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TOCOPHEROL;

ANTIOXIDANT ACTIVITY; ARTICLE; FOOD FREEZING; FOOD QUALITY; LIPID DEGRADATION; LIPID OXIDATION; MOLECULAR STABILITY; TILAPIA;

OREOCHROMIS NILOTICUS; TILAPIA;

EID: 34447523997     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.02.032     Document Type: Article

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