Fourier transform infrared spectroscopy as a tool to study farmed and wild sea bass lipid composition

Journal of the Science of Food and Agriculture

Volumn 94, Issue 7, 2014, Pages 1340-1348

  Vidal, Natalia P ^a   Goicoechea, Encarnación ^a   Manzanos, María J ^a   Guillén, María D ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

Di unsaturated omega 6 (linoleic); Docosahexaenoic (DHA); Fourier transform infrared spectroscopy (FTIR); Omega 3; Origin differentiation; Sea bass (Dicentrarchus labrax)

Indexed keywords

DICENTRARCHUS LABRAX; SERRANIDAE;

DOCOSAHEXAENOIC ACID; FAT INTAKE; LINOLEIC ACID; TISSUE EXTRACT;

ANALYSIS; ANIMAL; AQUACULTURE; BASS; BIOSYNTHESIS; CHEMISTRY; COMPARATIVE STUDY; ECONOMICS; FAT INTAKE; FOOD CONTROL; FOOD PACKAGING; FUNCTIONAL FOOD; GROWTH, DEVELOPMENT AND AGING; INFRARED SPECTROSCOPY; ISOLATION AND PURIFICATION; METABOLISM; ORGANIZATION AND MANAGEMENT; PROCEDURES; REPRODUCIBILITY; SEA FOOD; SEASON; SKELETAL MUSCLE; SPAIN; WILD ANIMAL;

ANIMALS; ANIMALS, WILD; AQUACULTURE; BASS; DIETARY FATS; DOCOSAHEXAENOIC ACIDS; EFFICIENCY, ORGANIZATIONAL; FOOD INSPECTION; FOOD LABELING; FUNCTIONAL FOOD; LINOLEIC ACID; MUSCLE, SKELETAL; REPRODUCIBILITY OF RESULTS; SEAFOOD; SEASONS; SPAIN; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TISSUE EXTRACTS;

EID: 84897963046     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6417     Document Type: Article

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