Rates of cholesterol ester formation during storage of anchovy (Engraulis capensis) at various temperatures

International Journal of Food Properties

Volumn 7, Issue 2, 2004, Pages 321-327

  De Koning, Adrianus J ^a  

^a DSI CSIR Nanotechnology Innovation Centre   (South Africa)

Author keywords

Anchovy oil; Arrhenius plot; Cholesterol; Rate of esterification

Indexed keywords

CHOLESTEROL; COMPUTATIONAL METHODS; ENZYMES; ESTERIFICATION; ESTERS; FOOD PRODUCTS; LIPIDS; PURIFICATION;

ANCHOVY OIL; ARRHENIUS PLOT; RATE OF ESTERIFICATION; SPOILAGE;

FOOD STORAGE;

ANCHOA; ENGRAULIS; ENGRAULIS ENCRASICOLUS;

EID: 4043167782     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-120030040     Document Type: Article

References (9)

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