Browsing by Subject "Salmon"

Now showing items 1-3 of 3

Artículo

Antioxidant and antimicrobial effects of stevia (Stevia rebaudiana Bert.) extracts during preservation of ...

Ortíz Viedma, Jaime; Romero Palacios, Nalda; Puente Díaz, Luis; Burgos, Katherine; Toro, María; Ramírez, Leslie; Rodríguez Melis, Alicia; Barros Velázquez, Jorge; Aubourg, Santiago P. (Wiley, 2017)

Stevia (Stevia rebaudiana Bert.) is a relevant source of natural phenolic compounds with antioxidant and antimicrobial properties. The aim of this study was to evaluate the potential protective effect of crude stevia ...
Artículo

Protective effect of red algae (Rhodophyta) extracts on essential dietary components of heat-treated salmon

Ortiz Viedma, Jaime Alejandro; Aguilera, José M.; Flores, Marcos; Lemus Mondaca, Roberto Alejandro; Larrazabal Fuentes, María José; Miranda, José M.; Aubourg Martin, Santiago Pedro (MDPI, 2021)

Salmon paste contains nutritious components such as essential fatty acids (EPA, DHA), vitamin E and astaxanthin, which can be protected with the addition of red algae extracts. Phenolic extracts were prepared with an ...
Artículo

Thiamine retention as a function of thermal processing conditions: Canned salmon Retención de Tiamina como ...

Quitral, V.; Romero, N.; Ávila, L.; Marín, M. E.; Nuñez, H.; Simpson, R. (2006)

The present work studied the effect of different treatments at high temperatures on the nutritional properties of thiamine retention and color measurement experimentally. Canned salmon (Salmo salar) was processed under ...