Effect of Kiam (Cotylelobium lanceolatum Craib) Wood Extract on the Haemoglobin-Mediated Lipid Oxidation of Washed Asian Sea Bass Mince

Food and Bioprocess Technology

Volumn 6, Issue 1, 2013, Pages 61-72

  Maqsood, Sajid ^a   Benjakul, Soottawat ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Asian sea bass; Haemoglobin; Kiam wood; Lipid oxidation; Tannic acid; Volatile lipid oxidation compound

Indexed keywords

FOOD STORAGE; SENSORY ANALYSIS;

CONTROL SAMPLES; HAEMOGLOBINS; LIPID OXIDATION; NATURAL ANTIOXIDANTS; PEROXIDE VALUE; SEA BASS; TANNIC ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

OXIDATION;

COTYLELOBIUM LANCEOLATUM; SERRANIDAE;

EID: 84871712886     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0530-x     Document Type: Article

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