Natural antioxidants as strategy to minimize the presence of lipid oxidation products in canned fish: Research progress, current trends and future perspectives.

Autor: Gouvêa FJ; Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ 23890-000, Brazil., de Oliveira VS; Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ 23890-000, Brazil., Mariano BJ; Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ 23890-000, Brazil., Takenaka NAR; Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ 23890-000, Brazil., Gamallo OD; Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ 23890-000, Brazil., da Silva Ferreira M; Department of Food Technology, Faculty of Veterinary, Federal Fluminense University, UFF, Niterói, RJ, Brazil., Saldanha T; Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ 23890-000, Brazil. Electronic address: tatysal@gmail.com.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2023 Nov; Vol. 173 (Pt 1), pp. 113314. Date of Electronic Publication: 2023 Jul 24.