Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium

The effect of canning and the use of different filling media (sunflower oil, olive oil, and spiced olive oil) on oxidation parameters (acidity, peroxide value (PV), and thiobarbituric acid reactive substances (TBARS) index), antioxidant capacity, and total phenol and vitamin E contents in eels was s...

Descripción completa

Detalles Bibliográficos
Autores principales: Gómez-Limia, Lucía, Sanmartín, Nicolás Moya, Carballo, Javier, Domínguez, Rubén, Lorenzo, José M., Martínez, Sidonia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8067596/
https://www.ncbi.nlm.nih.gov/pubmed/33916932
http://dx.doi.org/10.3390/foods10040790

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8067596/
https://www.ncbi.nlm.nih.gov/pubmed/33916932
http://dx.doi.org/10.3390/foods10040790

Ejemplares similares