Phenolic Compounds and Plant Phenolic Extracts as Natural Antioxidants in Prevention of Lipid Oxidation in Seafood: A Detailed Review

Comprehensive Reviews in Food Science and Food Safety

Volumn 13, Issue 6, 2014, Pages 1125-1140

  Maqsood, Sajid ^a   Benjakul, Soottawat ^b   Abushelaibi, Aisha ^a   Alam, Asifa ^c  

^a UNITED ARAB EMIRATES UNIVERSITY   (United Arab Emirates)

^b PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^c GC UNIVERSITY   (Pakistan)

Author keywords

Fish mince; Fish oil; Lipid oxidation; Oil in water emulsion; Phenolic compounds; Plant extracts

Indexed keywords

ADDITIVES; DETERIORATION; EMULSIFICATION; EMULSIONS; EXTRACTION; FISH; MEATS; OXIDATION; PLANT EXTRACTS; POLYPHENOLIC COMPOUNDS; POLYUNSATURATED FATTY ACIDS;

ANTIOXIDATIVE PROPERTY; FISH OIL; LIPID OXIDATION; NATURAL ANTIOXIDANTS; OIL-IN-WATER EMULSIONS; PHENOLIC COMPOUNDS; QUALITY DETERIORATIONS; SYNTHETIC ANTIOXIDANTS;

ANTIOXIDANTS;

EID: 84929243368     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12106     Document Type: Article

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