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

Lipid oxidation is the principal cause of quality loss in seafood, which is known to contain high amounts of polyunsaturated fatty acids. Such quality deterioration, associated with the development of off‐flavor as well as lowering of nutritive value, can be retarded by incorporation of additives ha...

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Veröffentlicht in:	Comprehensive reviews in food science and food safety 2014-11, Vol.13 (6), p.1125-1140
Hauptverfasser:	Maqsood, Sajid, Benjakul, Soottawat, Abushelaibi, Aisha, Alam, Asifa
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants fish mince fish oil Fish oils lipid oxidation Lipids oil‐in‐water emulsion Oxidation phenolic compounds plant extracts Seafood
Online-Zugang:	Volltext
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