Effects of cooking over the stability of fatty acids as bioactive compounds in enriched pasta with a fish by‐product-Reference-Cited by-同舟云学术

Effects of cooking over the stability of fatty acids as bioactive compounds in enriched pasta with a fish by‐product

Published:2021-09-15 Issue: Volume: Page:
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Ainsa Andrea¹^ORCID,Iranzo Lorena¹,Honrado Adrián¹^ORCID,Marquina Pedro¹,Roncalés Pedro¹,Beltrán José. A.¹^ORCID,Calanche Juan¹^ORCID

Affiliation:

1. Instituto Agroalimentario de Aragón ‐IA2‐ (Universidad de Zaragoza‐CITA) Zaragoza Spain

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10481

Reference35 articles.

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2. Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life

3. Characterization of rosemary and thyme extracts for incorporation into a whey protein based film

4. Efecto de la temperatura y tiempo de transesterificación en el rendimiento y poder calórico de biodiesel a partir de grasa refinada de pollo;Arteaga H.;Scientia Agropecuaria,2010

5. Functional foods enriched with marine microalga Nannochloropsis oculata as a source of w‐3 fatty acids;Babuskin S.;Food Technology and Biotechnology,2014

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