The effect of rosemary extract and omega-3 unsaturated fatty acids on the properties of gels made from the flesh of mackerel (Scomber scombrus) by high pressure and heat treatments
- Author
- PEREZ-MATEOS, M1 ; GOMEZ-GUILLEN, M. C1 ; HURTADO, J. L1 ; SOLAS, M. T2 ; MONTERO, P1
[1] Instituto del Frío (CSIC), Dpto. Ciencia y Techología de Carnes y Pescados Ciudad Universitaria s/n, 28040 Madrid, Spain
[2] Departmento de Biología Celular, Facultad de Ciencias Biológicas, Universidad Complutense de Madrid, 28040 Madrid, Spain - Source
Food chemistry. 2002, Vol 79, Num 1, pp 1-8, 8 p ; ref : 36 ref
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Acide gras n-3 Acide gras polyinsaturé Antioxydant Maquereau Oxydation Pressurisation Produit alimentaire enrichi Propriété physicochimique Romarin Stabilité Texture Traitement thermique Epice Poisson comestible
- Keyword (en)
- n-3 fatty acid Polyunsaturated fatty acid Antioxidant Mackerel Oxidation Pressurizing Fortified product Physicochemical properties Rosemary Stability Texture Heat treatment Spice Edible fish
- Keyword (es)
- Acido graso n-3 Acido graso poliinsaturado Antioxidante Caballa Oxidación Presurización Producto alimenticio enriquecido Propiedad fisicoquímica Romero Estabilidad Textura Tratamiento térmico Especia Pescado comestible
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B06 Fish and seafood industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 13904224
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0308-8146(02)00166-8 
https://dx.doi.org/10.1016/S0308-8146(02)00166-8
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