Effect of Various Hot‐Air Drying Processes on Clam Ruditapes philippinarum Lipids: Composition Changes and Oxidation Development

Clam Ruditapes philippinarum was processed by hot‐air drying and the changes of its lipids were evaluated by analyzing lipid classes, phospholipid classes, fatty acids, as well as oxidation parameters including peroxide value (POV), thiobarbituric acid‐reactive substances (TBARS) value, total oxidat...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of food science 2018-12, Vol.83 (12), p.2976-2982
Hauptverfasser:	Liu, Zhong‐Yuan, Zhou, Da‐Yong, Zhou, Xin, Yin, Fa‐Wen, Zhao, Qi, Xie, Hong‐Kai, Li, De‐Yang, Zhu, Bei‐Wei, Wang, Tong, Shahidi, Fereidoon
Format:	Artikel
Sprache:	eng
Schlagworte:	Air drying Animals Bivalvia clam Desiccation Dietary Fats - analysis Drying Fatty acids Fatty Acids, Omega-3 - analysis Fatty Acids, Omega-6 - analysis Food Handling High temperature hot‐air drying Hydrolysis Lecithin lipid hydrolysis Lipid Metabolism lipid oxidation Lipid peroxidation Lipids Oxidation Oxidation tests Oxidation-Reduction OXITEST Peroxide Phosphatidylcholine Phosphatidylcholines - analysis Phosphatidylethanolamine Phospholipids Phospholipids - analysis Polyunsaturated fatty acids Ruditapes philippinarum Seafood - analysis Thiobarbituric acid Thiobarbituric Acid Reactive Substances - analysis Triglycerides
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!