Effect of local processing methods (boiling, frying and roasting) on the amino acid composition of four marine fishes commonly consumed in Nigeria

Food Chemistry

Volumn 123, Issue 4, 2010, Pages 1000-1006

  Oluwaniyi, O O ^a   Dosumu, O O ^a   Awolola, G V ^a  

^a UNIVERSITY OF ILORIN   (Nigeria)

Author keywords

Amino acid; Boiling; Frying; Marine fishes; Processing method; Roasting

Indexed keywords

BOILING; FRYING; MARINE FISHES; PROCESSING METHOD; ROASTING;

CALCINATION; CHARCOAL; FISH; PHASE TRANSITIONS; PROCESSING; VEGETABLE OILS;

AMINO ACIDS;

ARACHIS OIL; ESSENTIAL AMINO ACID; LEUCINE; PALM OIL; SOYBEAN OIL; THREONINE; VEGETABLE OIL;

AMINO ACID COMPOSITION; ARTICLE; FISH; FOOD INTAKE; FOOD PROCESSING; FRYING; NIGERIA; NONHUMAN; SAMPLE; SCORING SYSTEM;

CLUPEA HARENGUS; GLYCINE MAX; PISCES; SCOMBER SCOMBRUS; TRACHURUS TRACHURUS; UROPHYCIS TENUIS;

EID: 77955013029     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.05.051     Document Type: Article

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