Flavor and lipid chemistry of seafoods: an overview
1997
Shahidi, F. | Cadwallader, K.R.
The beneficial health effects of seafoods are attributed to their lipid components which are rich in long-chain polyunsaturated fatty acids of the omega-3 family. These lipids are responsible for the development of both desirable and undesirable flavors in marine-based food products. However, non-volatile constituents of seafoods, such as free amino acids, nucleotides, sugars and minerals, also contribute to the characteristic taste and flavor of seafoods. An overview of the evaluation of seafood flavors, studies related to their lipid constituents and important recent developments in the field is provided.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил National Agricultural Library