Effect of moist or dry heat cooking procedures on carotenoid retention and colour of fillets of rainbow trout (Oncorhynchus mykiss) fed astaxanthin or canthaxanthin
- Author
- CHOUBERT, Georges1 ; BACCAUNAUD, Michel2
[1] INRA, UMR 1067 Nutrition, Aquaculture et Génomique, Pôle d'Hydrobiologie, 64310 Saint Pée-sur-Nivelle, France
[2] AGROTEC, Site Agropôle, B.P. 102, 47931 Agen, France - Source
Food chemistry. 2010, Vol 119, Num 1, pp 265-269, 5 p ; ref : 1/2 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Astaxanthin Canthaxanthin Dry heat-cooking Keto-carotenoids Moist heat-cooking Muscle colour Trout
- Keyword (fr)
- Caroténoïde Chaleur Cuisson Muscle Oncorhynchus mykiss Rétention Truite Pigment Pisces Poisson comestible Traitement thermique Vertebrata
- Keyword (en)
- Carotenoid Heat Cooking Muscle Oncorhynchus mykiss Retention Trout Pigments Pisces Edible fish Heat treatment Vertebrata
- Keyword (es)
- Carotenoide Calor Cocción Músculo Oncorhynchus mykiss Retención Trucha Pigmento Pisces Pescado comestible Tratamiento térmico Vertebrata
- 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
- 22918547
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/j.foodchem.2009.06.023 
https://dx.doi.org/10.1016/j.foodchem.2009.06.023
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