Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum)

Food Chemistry

Volumn 148, Issue , 2014, Pages 86-91

  Hosseini, Hedayat ^a   Mahmoudzadeh, Maryam ^a   Rezaei, Masoud ^b   Mahmoudzadeh, Leila ^c   Khaksar, Ramin ^a   Khosroshahi, Nader Karimian ^d   Babakhani, Aria ^b  

^a SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b TARBIAT MODARES UNIVERSITY   (Iran)

^c URMIA UNIVERSITY   (Iran)

^d TABRIZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Cooking method; Fatty acids; Kutum roach; Minerals; Nutritional quality indices; Vitamins

Indexed keywords

COOKING METHODS; FATTY ACID COMPOSITION; KUTUM ROACH; MINERAL CONTENT; NUTRITIONAL QUALITIES; NUTRITIONAL VALUE; OMEGA-3-FATTY ACIDS; OMEGA-6 FATTY ACIDS;

FATTY ACIDS; MINERALS; POLYUNSATURATED FATTY ACIDS; VITAMINS;

THERMAL PROCESSING (FOODS);

ARACHIDONIC ACID; CALCIUM; DOCOSAHEXAENOIC ACID; MAGNESIUM; MINERAL; MYRISTIC ACID; OLEIC ACID; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; PALMITIC ACID; PALMITOLEIC ACID; PHOSPHORUS; POTASSIUM; PROTEIN; RETINOL; SODIUM; SOYBEAN OIL; STEARIC ACID; SUNFLOWER OIL; THIAMINE; VITAMIN; VITAMIN D; ZINC;

ARTICLE; BAKING; BOILING POINT; CATFISH; CONTROLLED STUDY; COOKING; FAT CONTENT; FISH; FOOD COMPOSITION; FOOD PROCESSING; FRYING; KUTUM ROACH; LIPID COMPOSITION; MICROWAVE COOKING; MOISTURE; NUTRITIONAL VALUE; OXIDATION; PROTEIN CONTENT;

RUTILUS FRISII;

COOKING METHOD; FATTY ACIDS; KUTUM ROACH; MINERALS; NUTRITIONAL QUALITY INDICES; VITAMINS;

ANIMALS; COOKING; CYPRINIDAE; DIETARY FATS; FATTY ACIDS, OMEGA-3; HOT TEMPERATURE; MINERALS; NUTRITIVE VALUE; SEAFOOD; VITAMINS;

EID: 84886469948     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.10.012     Document Type: Article

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