Emerging Role of Phenolic Compounds as Natural Food Additives in Fish and Fish Products

Critical Reviews in Food Science and Nutrition

Volumn 53, Issue 2, 2013, Pages 162-179

  Maqsood, Sajid ^a   Benjakul, Soottawat ^a   Shahidi, Fereidoon ^b  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

fish and fish products; functional properties; Phenolic compounds; plant extracts; quality

Indexed keywords

ANTI-MICROBIAL ACTIVITY; ANTI-MICROBIAL AGENT; FUNCTIONAL PROPERTIES; NATURAL ANTIOXIDANTS; NATURAL PRODUCTS; NUTRITIONAL VALUE; PHENOLIC COMPOUNDS; POLYPHENOLIC COMPOUND; POLYPHENOLS; POTENTIAL HEALTH; PROCESSING AIDS; QUALITY LOSS; SYNTHETIC ADDITIVES; SYNTHETIC COMPOUNDS; TEXTURE MODIFICATION; FISH AND FISH PRODUCTS; QUALITY DETERIORATIONS;

DETERIORATION; FISH; FISH PRODUCTS; HEALTH HAZARDS; IMAGE QUALITY; MICROORGANISMS; PLANT EXTRACTS; TEXTURES; ANTIMICROBIAL AGENTS; ANTIOXIDANTS; FOOD ADDITIVES; PHENOLS; POLYPHENOLIC COMPOUNDS;

PHENOLS; FISH PRODUCTS;

ANTIINFECTIVE AGENT; ANTIOXIDANT; FLAVONOID; FOOD ADDITIVE; PHENOL DERIVATIVE; PLANT EXTRACT; POLYPHENOL;

ANIMAL; DRUG EFFECT; FISH; FOOD HANDLING; FOOD INDUSTRY; FOOD PRESERVATION; FOOD QUALITY; GLYCATION; METHODOLOGY; REVIEW; SEA FOOD; SHELLFISH;

ANIMALS; ANTI-INFECTIVE AGENTS; ANTIOXIDANTS; FISH PRODUCTS; FISHES; FLAVONOIDS; FOOD ADDITIVES; FOOD HANDLING; FOOD INDUSTRY; FOOD PRESERVATION; FOOD QUALITY; MAILLARD REACTION; PHENOLS; PLANT EXTRACTS; POLYPHENOLS; SEAFOOD; SHELLFISH;

EID: 84867527880     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2010.518775     Document Type: Article

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