The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing
Carla Fernanda Targueta Barreira, Vanessa Sales de Oliveira, Davy William Hidalgo Chávez, Ormindo Domingues Gamallo, Rosane Nora Castro, Pedro Côrrea Damasceno Júnior, Alexandra Christine Helena Frankland Sawaya, Micheli da Silva Ferreira, Geni Rodrigues Sampaio, Elizabeth Aparecida Ferraz da Silva Torres, Tatiana Saldanha
Topics & Concepts
PepperFood scienceChemistryLipid oxidationCholesterolTerpeneAntioxidantPolyunsaturated fatty acidCholesterol loweringFatty acidBiochemistryCholesterol and Lipid MetabolismAntioxidant Activity and Oxidative StressAquaculture Nutrition and Growth