Fatty acid contents evolution and cholesterol oxides formation in Brazilian sardines (Sardinella brasiliensis) as a result of frozen storage followed by grilling

LWT

Volumn 41, Issue 7, 2008, Pages 1301-1309

  Saldanha, T ^a   Benassi, M T ^b   Bragagnolo, N ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b STATE UNIVERSITY OF LONDRINA   (Brazil)

Author keywords

Cholesterol oxides; Cluster analysis; Frozen storage; Grilling; Polyunsaturated fatty acids; Principal components analysis; Sardines

Indexed keywords

CHOLESTEROL; CLUSTER ANALYSIS; FOOD PROCESSING; FOOD STORAGE; PRINCIPAL COMPONENT ANALYSIS;

CHOLESTEROL OXIDATION PRODUCTS (COP); DOCOSAHEXAENOIC ACID (DHA); EICOSAPENTAENOIC ACID (EPA);

FATTY ACIDS;

CLUPEIDAE; SARDINELLA JANEIRO;

EID: 43049090105     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.08.023     Document Type: Article

References (51)