Email this article SENYAWA FUNGSIONAL DARI IKAN: APLIKASINYA DALAM PANGAN
Abstract
Keywords
Full Text:
PDFReferences
Olaizola, M. 2009. The production and health benefits of astaxanthin. In: Marine Nutraceuticals and Functional Foods Edited by: Barrow, C. and Shahidi, F. CRC Press. Pp. 322-345
De-Roos, N. M. 2004. The potential and limits of functional foods in preventing cardiovascular disease. In: Functional foods, cardiovascular disease and diabetes. Edited by: A. Arnoldi. 2004. CRC Press. Boca Raton. Pp. 1-9
Horrocks, L. A. and Yeo, Y. K. 1999. Health Benefits of Docosahexaenoic Acid (DHA). Pharmacol. Res., 40, 211-225.
http://ods.od.nih.gov. akses: 9 september 2011.
Jacobsen, C. 2004. Developing polyunsaturated fatty acids as functional ingredients. In: Functional foods, cardiovascular disease and diabetes. Edited by: A. Arnoldi. 2004. CRC Press. Boca Raton. Pp. 308 – 322.
Jung, W-K, Shahidi, F., and Kim, Se-Kwon. 2009. Calcium from Fish Bone and Other Marine Resources. In: Marine nutraceutical and Functional Foods Edited by: Barrow and Shahidi. CRC Press. Pp. 419-430.
Kadam, S.U dan Prabhasankar, P. 2010. Marine food as functional ingredients in bakery and pasta products. Food Research International 43. Pp: 1975 – 1980.
Sijtsma, L. 2004. Marine micro-organisms as new sources of n-3 polyunstaurated fatty acids (PUFA). In: Functional foods, cardiovascular disease and diabetes. Edited by: A. Arnoldi. 2004. CRC Press. Boca Raton.
Larsen, R, Eilersten, K.E., and Elvevoll, E.O. 2011. Health benefits of marine foods and ingredients. Biotechnology Advaces 29: pp: 508-518.
Murphy, M. G. (1990), Dietary fatty acids and membrane protein function. The journal of Nutrition Biochemical, 1, 68-79.
Ngo, D.H., Wijesekara, I., Vo, T.S., Ta, Q.V., Kim, S.K. 2011. Marine food-derived functional ingredients as potential antioksidan in the food industry: an overview, Food Research International.
Patel, JV, Tracey I, Hughes EA and Lip GY. 2010. Omega-3 plyunsturated acids and cardiovascular disease: Notable ethnic of differences or unfulfilled promise?. Journal Thromb Haemost 8:2095 – 2104.
Pigott, G. M. and Tucker, B. W. 1987. Science opens new horizons for marine lipids in human nutrition. Food Review International, 3, 105-108.
Rosell M, Wesley AM, Rydin K, Klareskog L, and Alfredsson L. 2009. Dietary fish and fish oil and the risk of rheumatoid arthritis. Epidemology 20: 896-901.
Sachindra, N. M., Bhaskar, N., & Mahendrakar, N. S. 2005. Karotenoids in crabs from marine and fresh waters of India. LWT- Food Science and Technology, 38, 221−225.
Shahidi, F. 2009. Nutraceutical and Functional Foods: whole versus processed foods. Trends in Food Science and Technology. 20: 376-387.
Shahidi, F. 2009. Omega-3 Oils: Sources, applications, and health effects. In: Marine Nutraceuticals and Functional Foods Edited by: Barrow, C. and Shahidi, F. CRC Press. Pp. 23 – 62.
Shapiro, H. 2003. Could n-3 polyunsaturated fatty acids reduce pathological pain by direct actions on the nervous system?. Prostaglandins Leukot Essent fatty Acids, 68, 219-224.
Simopoulos, A. P. 2002. Omega-3 fatty acids in inflammation and autoimmune disease. The American Journal of Clinical Nutrition, 21, 495-505.
Soccol, M.C.H. and Oetterer, M. 2003. Seafood as Functional Foods. Brazilian Archives of Biology and Technology. An International Journal. 46:443-454.
Szymanski KM, Wheeler DC, and Mucci LA. 2010. Fish consumption and prostate cancer risk: a review and meta-analysis. Am J Clin Nutr 92: 1223-1233.
Young, G. and Conquer, J. 2009. Omega-3s and their impact on brain health. In: Marine nutraceutical and Functional Foods Edited by: Barrow and Shahidi. CRC Press. Pp. 63-92.
Refbacks
- There are currently no refbacks.
