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Original Articles

Emerging Role of Phenolic Compounds as Natural Food Additives in Fish and Fish Products

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Pages 162-179 | Published online: 16 Oct 2012

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (13)

Hafsa Maqbool, Zynudheen Abubacker, Muhammad P. Safeena, Mudassir Azhar & C.G. Joshy. (2023) The Combined Effect of Beetroot Peel Extract, Chilling, and Vacuum Packaging on the Shelf-Life of Deccan Mahseer (Tor khudree) Steaks. Journal of Aquatic Food Product Technology 32:1, pages 1-12.
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Yuemei Zhang, Genpeng Bai, Guofeng Jin, Ying Wang, Jinpeng Wang, Eero Puolanne & Jinxuan Cao. (2022) Role of low molecular additives in the myofibrillar protein gelation: underlying mechanisms and recent applications. Critical Reviews in Food Science and Nutrition 0:0, pages 1-19.
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Wenhui Zhu, Menglin Han, Ying Bu, Xuepeng Li, Shumin Yi, Yongxia Xu & Jianrong Li. (2022) Plant polyphenols regulating myoglobin oxidation and color stability in red meat and certain fish: A review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-13.
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Yu-Qing Zeng, Jin-Tao He, Bo-Yong Hu, Wen Li, Jing Deng, Qin-Lu Lin & Yong Fang. (2022) Virgin coconut oil: A comprehensive review of antioxidant activity and mechanisms contributed by phenolic compounds. Critical Reviews in Food Science and Nutrition 0:0, pages 1-24.
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Jiong Zhang, Min Zhang, Ronghua Ju, Kai Chen, Bhesh Bhandari & Haixiang Wang. (2022) Advances in efficient extraction of essential oils from spices and its application in food industry: A critical review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-22.
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Wenzhang Chen, Shaobo Ma, Qiankun Wang, David Julian McClements, Xuebo Liu, To Ngai & Fuguo Liu. (2022) Fortification of edible films with bioactive agents: a review of their formation, properties, and application in food preservation. Critical Reviews in Food Science and Nutrition 62:18, pages 5029-5055.
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Oladipupo Odunayo Olatunde & Soottawat Benjakul. (2022) Antioxidants from Crustaceans: A Panacea for Lipid Oxidation in Marine-Based Foods. Food Reviews International 38:1, pages 1-31.
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M. Bhargavi Priyadarshini, Amjad Khansaheb Balange, K. A. Martin Xavier, Ramakrishna Reddy, Binaya Bhusan Nayak & H. Sanath Kumar. (2021) The Effect of Lyophilized Coconut Mesocarp — Aqueous and Ethanol Phenolic Extracts on the Gel Quality of Tilapia Surimi. Journal of Aquatic Food Product Technology 30:10, pages 1330-1343.
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Antonio Derossi, Ahmad Husain, Rossella Caporizzi & Carla Severini. (2020) Manufacturing personalized food for people uniqueness. An overview from traditional to emerging technologies. Critical Reviews in Food Science and Nutrition 60:7, pages 1141-1159.
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Udayasoorian Lalithapriya, Peter Mariajenita, V. Renuka, Kasirajan Sudharsan, S. Karthikeyan, Meenakshisundaram Sivarajan, D. Murugan & Muthusamy Sukumar. (2019) Investigation of Natural Extracts and Sodium Bisulfite Impact on Thermal Signals and Physicochemical Compositions of Litopenaeus vannamei during Chilled Storage. Journal of Aquatic Food Product Technology 28:6, pages 609-623.
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N. Vural, Ö. Algan Cavuldak & R. E Anlı. (2018) Multi response optimisation of polyphenol extraction conditions from grape seeds by using ultrasound assisted extraction (UAE). Separation Science and Technology 53:10, pages 1540-1551.
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Vijayalakshmi Ganesh & Navam. S. Hettiarachchy. (2016) A Review: Supplementation of Foods with Essential Fatty Acids—Can It Turn a Breeze without Further Ado?. Critical Reviews in Food Science and Nutrition 56:9, pages 1417-1427.
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Gaofeng Yuan, Xiaojuan Zhang, Wenyan Tang & Haiyan Sun. (2016) Effect of chitosan coating combined with green tea extract on the melanosis and quality of Pacific white shrimp during storage in ice. CyTA - Journal of Food 14:1, pages 35-40.
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