Impact of processing on the taurine content in processed seafood and their corresponding unprocessed raw materials

Author： Dragnes Bjørn Larsen Rune Ernstsen Marita Holm Mæhre Hanne Elvevoll Edel

ISSN： 1465-3478

Source： International Journal of Food Sciences and Nutrition, Vol.60, Iss.2, 2009-03, pp. : 143-152

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Sampling of raw materials and processed foods for the presence of GMOs

By Gilbert J.

Food Control, Vol. 10, Iss. 6, 1999-12 ,pp. : 363-365

Elsevier

Access to resources Recommend Favorite

Antioxidant properties of raw and processed cabbages

By Chun Ock Kyoung Smith Nancy Sakagawa Amber Lee Chang Yong

International Journal of Food Sciences and Nutrition, Vol. 55, Iss. 3, 2004-05 ,pp. : 191-199

Informa Healthcare

Access to resources Recommend Favorite

Aluminium contents of some raw and processed Nigerian foods

By Onianwa P.C. Ikadeh G.C. Nweze S.E.

Food Chemistry, Vol. 58, Iss. 4, 1997-04 ,pp. : 351-353

Elsevier

Access to resources Recommend Favorite

HPLC determination of folates in raw and processed beetroots

By Jastrebova J. Witthoft C. Grahn A. Svensson U. Jagerstad M.

Food Chemistry, Vol. 80, Iss. 4, 2003-04 ,pp. : 579-588

Elsevier

Access to resources Recommend Favorite

Flavonoid content in ethanolic extracts of selected raw and traditionally processed indigenous foods consumed by vulnerable groups of Kenya: antioxidant and type II diabetes-related functional properties

By Kunyanga Catherine N. Imungi Jasper K. Okoth Michael W. Biesalski Hans K. Vadivel Vellingiri

International Journal of Food Sciences and Nutrition, Vol. 62, Iss. 5, 2011-08 ,pp. : 465-473

Informa Healthcare

Access to resources Recommend Favorite