Influence of Cuttlefish-Ink Extract on Canned Golden Seabream (

canning colour cuttlefish golden seabream ink lipid hydrolysis lipid oxidation phospholipids trimethylamine ω3 fatty acids

Journal

Foods (Basel, Switzerland)

ISSN: 2304-8158

Titre abrégé: Foods

Pays: Switzerland

ID NLM: 101670569

Informations de publication

Date de publication:
27 May 2024

Historique:

received: 29 04 2024

revised: 18 05 2024

accepted: 21 05 2024

medline: 19 6 2024

pubmed: 19 6 2024

entrez: 19 6 2024

Statut: epublish

Résumé

Four different concentrations of an aqueous extract of cuttlefish (

Identifiants

DOI: 10.3390/foods13111685 PMID: 38890914

pubmed: 38890914

pii: foods13111685

doi: 10.3390/foods13111685

pii:

doi:

Types de publication

Journal Article

Langues

eng

Auteurs

Beatriz Martínez (B)

Department of Food Technologies, CIFP Coroso, Avda. da Coruña, 174, 15960 Ribeira, Spain.

ORCID: 0000-0002-2466-6822

Marcos Trigo (M)

Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain.

ORCID: 0000-0003-1402-1702

Alicia Rodríguez (A)

Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, c/Carlos Lorca Tobar 964, Santiago 8380494, Chile.

ORCID: 0000-0003-2750-2468

Santiago P Aubourg (SP)