| Autor: |
GUERRIERO, GIULIA, CIARCIA, GAETANO, A. DI FINIZIO, M. RAMPACCI |
| Přispěvatelé: |
Guerriero, Giulia, A., DI FINIZIO, M., Rampacci, Ciarcia, Gaetano |
| Jazyk: |
angličtina |
| Rok vydání: |
2008 |
| Předmět: |
|
| Popis: |
Fish plays an important role in human diet and numerous changes occur in post-mortem affecting its chemical composition, nutritional contribution and fi llet quality. High performance liquid chromatographic (HPLC) method was carried out to quantify the Vitamin E (-tocopherol) resource in fresh European eel, Anguilla anguilla and to detect the antioxidant variation after storage for 24hrs and 48hrs at 4°C and frying, traditional Mediterranean cooking. Our results show a great resource of vitamin E in Anguilla anguilla fi llet. Storage and cooking effects depends by the initial vitamin E content and by the culinary way used. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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