Effect of local processing methods (boiling, frying and roasting) on the amino acid composition of four marine fishes commonly consumed in Nigeria
- 15 December 2010
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 123 (4), 1000-1006
- https://doi.org/10.1016/j.foodchem.2010.05.051
Abstract
No abstract availableKeywords
This publication has 16 references indexed in Scilit:
- Fatty acid composition and amino acid profile of two freshwater species, African catfish (Clarias gariepinus) and tilapia (Tilapia zillii).African Journal of Food, Agriculture, Nutrition and Development, 2009
- Effects of cooking practices (boiling and frying) on the protein and amino acids contents of four selected fishesNutrition & Food Science, 2004
- Nutritional quality of spray dried protein hydrolysate from Black Tilapia (Oreochromis mossambicus)Food Chemistry, 2002
- Amino acid composition of whole body tissue of Atlantic halibut (Hippoglossus hippoglossus), yellowtail flounder (Pleuronectes ferruginea) and Japanese flounder (Paralichthys olivaceus)Aquaculture, 2000
- Amino Acid Metabolism in Pediatric PatientsNutrition, 1998
- Nutritional Value of Proteins from Different Food Sources. A ReviewJournal of Agricultural and Food Chemistry, 1996
- Fatty acid and amino acid composition in haruan as a potential role in wound healingGeneral Pharmacology: The Vascular System, 1994
- Development of recommended energy and protein allowances for growing pigsAgricultural Systems, 1983
- FEEDING OF EUROPEAN SEA BASS Dicentrarchus labrax: ROLE OF PROTEIN LEVEL AND ENERGY SOURCEJournal of the World Mariculture Society, 1981
- The effect of processing on the nutritive value of flesh foodsProceedings of the Nutrition Society, 1973