Effect of thermal processing on astaxanthin and astaxanthin esters in pacific white shrimp litopenaeus vannamei

Journal of Oleo Science

Volumn 64, Issue 3, 2015, Pages 243-253

  Yang, Shu ^a   Zhou, Qingxin ^a   Yang, L ^a   Xue, Yong ^a   Xu, Jie ^a   Xue, Changhu ^a  

^a OCEAN UNIVERSITY OF CHINA   (China)

Author keywords

Astaxanthin; Astaxanthin esters; Litopenaeus vannamei; Processing

Indexed keywords

ATMOSPHERIC IONIZATION; ATMOSPHERIC PRESSURE; ESTERS; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IONIZATION OF LIQUIDS; ISOMERS; MASS SPECTROMETRY; PROCESSING; SATURATED FATTY ACIDS;

ASTAXANTHIN; ATMOSPHERIC PRESSURE CHEMICAL IONIZATION MASS SPECTROMETRY; DIETARY INTAKES; DOCOSAHEXAENOIC ACID; DOMESTIC COOKING; LITOPENAEUS VANNAMEI; MOLECULAR SPECIES; TRANS AND CIS ISOMERS;

SHELLFISH;

ANTIOXIDANT; ASTAXANTHIN; DOCOSAHEXAENOIC ACID; ESTER; FATTY ACID; ICOSAPENTAENOIC ACID; XANTHOPHYLL;

ADVERSE EFFECTS; ANALYSIS; ANIMAL; CHEMISTRY; COOKING; ESTERIFICATION; FOOD ANALYSIS; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; MASS SPECTROMETRY; PENAEIDAE; PROCEDURES; SEA FOOD; SHELLFISH;

ANIMALS; ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKING; DOCOSAHEXAENOIC ACIDS; EICOSAPENTAENOIC ACID; ESTERIFICATION; ESTERS; FATTY ACIDS; FISH PRODUCTS; FOOD ANALYSIS; HOT TEMPERATURE; MASS SPECTROMETRY; PENAEIDAE; SHELLFISH; XANTHOPHYLLS;

EID: 84923642077     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.ess14219     Document Type: Article

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