CO2 Plant Extracts Reduce Cholesterol Oxidation in Fish Patties during Cooking and Storage

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 51, 2016, Pages 9653-9662

  Tarvainen, Marko ^a   Quirin, Karl Werner ^c   Kallio, Heikki ^a   Yang, Baoru ^a,b  

^a UNIVERSITY OF TURKU   (Finland)

^b JINAN UNIVERSITY   (China)

^c FLAVEX Naturextrakte GmbH   (Germany)

Author keywords

Atlantic salmon; cholesterol oxidation products; cooking; gas chromatography; lipids; mass spectrometry; natural antioxidants; plant extracts

Indexed keywords

ANTIOXIDANTS; CARBON DIOXIDE; CHOLESTEROL; COLD STORAGE; COOKING; FISH; FOOD STORAGE; GAS CHROMATOGRAPHY; HEALTH RISKS; LIPIDS; MASS SPECTROMETRY; OXIDATION;

7-KETOCHOLESTEROL; ATLANTIC SALMON; CHOLESTEROL OXIDATION PRODUCTS; CONSUMER AWARENESS; INDUSTRIAL PRODUCT; NATURAL ANTIOXIDANTS; PROTECTIVE EFFECTS; SUPERCRITICAL CO;

PLANT EXTRACTS;

CHOLESTEROL; FOOD ADDITIVE; PLANT EXTRACT;

ANALYSIS; ANIMAL; CHEMISTRY; COOKING; FOOD STORAGE; HEAT; ISOLATION AND PURIFICATION; MEAT; ORIGANUM; OXIDATION REDUCTION REACTION; ROSMARINUS; SALMO SALAR; SUPERCRITICAL FLUID CHROMATOGRAPHY;

ANIMALS; CHOLESTEROL; CHROMATOGRAPHY, SUPERCRITICAL FLUID; COOKING; FOOD ADDITIVES; FOOD STORAGE; HOT TEMPERATURE; MEAT; ORIGANUM; OXIDATION-REDUCTION; PLANT EXTRACTS; ROSMARINUS; SALMO SALAR;

EID: 85007545047     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b03655     Document Type: Article

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