Inhibition of Cholesterol and Polyunsaturated Fatty Acids Oxidation through the Use of Annatto and Bixin in High-Pressure Processed Fish

Journal of Food Science

Volumn 80, Issue 8, 2015, Pages C1646-C1653

  Figueirêdo, Bruno C ^a   Bragagnolo, Neura ^a   Skibsted, Leif H ^b   Orlien, Vibeke ^b  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Cholesterol oxides; DHA lipid; Herring; Mackerel; Oxidation

Indexed keywords

CLUPEA HARENGUS; CLUPEIDAE; SCOMBER SCOMBRUS;

ANNATTO; ANTIOXIDANT; BIXIN; CAROTENOID; CHOLESTEROL; DOCOSAHEXAENOIC ACID; PHENOL DERIVATIVE; PLANT EXTRACT; UNSATURATED FATTY ACID;

ANIMAL; BIXACEAE; FISH; FOOD HANDLING; HUMAN; METABOLISM; OXIDATION REDUCTION REACTION; PERCIFORMES; PRESSURE; PROCEDURES; SEA FOOD;

ANIMALS; ANTIOXIDANTS; BIXACEAE; CAROTENOIDS; CHOLESTEROL; DOCOSAHEXAENOIC ACIDS; FATTY ACIDS, UNSATURATED; FISHES; FOOD HANDLING; HUMANS; OXIDATION-REDUCTION; PERCIFORMES; PHENOLS; PLANT EXTRACTS; PRESSURE; SEAFOOD;

EID: 84938961580     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12964     Document Type: Article

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