Effect of annatto seed and coriander leaves as natural antioxidants in fish meatballs during frozen storage

Journal of Food Science

Volumn 76, Issue 6, 2011, Pages

  Sancho, Renata Aparecida Soriano ^a   de Lima, Fabíola Aliaga ^a   Costa, Gabriel Guerra ^a   Mariutti, Lilian Regina Barros ^a   Bragagnolo, Neura ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Annatto; Cholesterol oxides; Fatty acids; Natural antioxidants; White hake

Indexed keywords

ANTIOXIDANT; BIXIN; CAROTENOID; CHOLESTEROL; DRUG DERIVATIVE; FOOD PRESERVATIVE; OMEGA 3 FATTY ACID;

ANIMAL; ARTICLE; BIXACEAE; BRAZIL; CHEMISTRY; COMPARATIVE STUDY; COOKING; CORIANDRUM; DIET; DRUG EFFECT; ETHNOLOGY; FOOD FREEZING; GADIFORMES; LIPID PEROXIDATION; OXIDATION REDUCTION REACTION; PLANT LEAF; PLANT SEED; SEA FOOD; SPICE; TIME;

ANIMALS; ANTIOXIDANTS; BIXACEAE; BRAZIL; CAROTENOIDS; CHOLESTEROL; COOKING; CORIANDRUM; DIET; FATTY ACIDS, OMEGA-3; FISH PRODUCTS; FOOD PRESERVATIVES; FROZEN FOODS; GADIFORMES; LIPID PEROXIDATION; OXIDATION-REDUCTION; PLANT LEAVES; SEEDS; SPICES; TIME FACTORS;

CORIANDRUM SATIVUM; UROPHYCIS TENUIS;

EID: 79961127828     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02224.x     Document Type: Article

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