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Effect of red beet and betaine modulating oxidation and bioactivity of rainbow trout

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Effect of red beet and betaine modulating oxidation and bioactivity of rainbow trout

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Pinedo-Gil, J.; Tomas-Vidal, A.; Rico-Barges, D.; Tiwari B.K.; Alvarez-García C; Jover Cerda, M.; Sanz-Calvo MA... (2019). Effect of red beet and betaine modulating oxidation and bioactivity of rainbow trout. Journal of Aquatic Food Product Technology. 38-48. https://doi.org/10.1080/10498850.2018.1560381

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/117900

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Title: Effect of red beet and betaine modulating oxidation and bioactivity of rainbow trout
Author: Pinedo-Gil, Julia Tomas-Vidal, A. Rico-Barges, D. Tiwari B.K. Alvarez-García C Jover Cerda, Miguel Sanz-Calvo MA Martín-Diana, Ana Belén
UPV Unit: Universitat Politècnica de València. Departamento de Ciencia Animal - Departament de Ciència Animal
Issued date:
Abstract:
[EN] The present study compares a control diet to four experimental diets, in which two red beet (14% and 28%) and two betaine levels (0.9% and 1.63%) were incorporated in rainbow trout diets according to a factorial design. ...[+]
Subjects: Red beet , Betaine , Rainbow trout , Fillet lipid oxidation , Antioxidant activity
Copyrigths: Reserva de todos los derechos
Source:
Journal of Aquatic Food Product Technology. (issn: 1049-8850 )
DOI: 10.1080/10498850.2018.1560381
Publisher:
Taylor & Francis
Publisher version: http://doi.org/10.1080/10498850.2018.1560381
Project ID:
MINECO/FPI-2012-21
Thanks:
This work was carried out with funding from INIA and ITACyL, and cofounded by FEDER funds. Julia Pinedo has been granted with the FPI-INIA grant number 21 (call 2012, BOE-2012-13337).
Type: Artículo

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