prikaz prve stranice dokumenta Variations in nutritive composition of three shellfish species
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Scientific paper - Original scientific paper
Variations in nutritive composition of three shellfish species
Italian journal of food sciences, 31 (2019), 4; 716-730. urn:nbn:hr:184:739850
Pleadin, Jelka; Kvrgić, Kristina; Zrnčić, Snježana; Lešić, Tina; Koprivnjak, Olivera; Vulić, Ana; Džafić, Natalija; Oraić, Dražen; Krešić, Greta

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Pleadin, J., Kvrgić, K., Zrnčić, S., Lešić, T., Koprivnjak, O., Vulić, A. ... Krešić, G. (2019). Variations in nutritive composition of three shellfish species. Italian journal of food sciences, 31. (4), 716-730. Retrieved from https://urn.nsk.hr/urn:nbn:hr:184:739850

Pleadin, Jelka, et al. "Variations in nutritive composition of three shellfish species." Italian journal of food sciences, vol. 31, no. 4, 2019, pp. 716-730. https://urn.nsk.hr/urn:nbn:hr:184:739850

Pleadin, Jelka, Kristina Kvrgić, Snježana Zrnčić, Tina Lešić, Olivera Koprivnjak, Ana Vulić, Natalija Džafić, Dražen Oraić and Greta Krešić. "Variations in nutritive composition of three shellfish species." Italian journal of food sciences 31, no. 4 (2019): 716-730. https://urn.nsk.hr/urn:nbn:hr:184:739850

Pleadin, J., et al. (2019) 'Variations in nutritive composition of three shellfish species', Italian journal of food sciences, 31(4), pp. 716-730. Available at: https://urn.nsk.hr/urn:nbn:hr:184:739850 (Accessed 25 October 2024)

Pleadin J, Kvrgić K, Zrnčić S, Lešić T, Koprivnjak O, Vulić A, and sur.. Variations in nutritive composition of three shellfish species. Italian journal of food sciences [Internet]. 2019 [cited 2024 October 25];31(4):716-730. Available at: https://urn.nsk.hr/urn:nbn:hr:184:739850

J. Pleadin, et al., "Variations in nutritive composition of three shellfish species", Italian journal of food sciences, vol. 31, no. 4, pp. 716-730, 2019. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:739850. [Accessed: 25 October 2024]

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Metadata
Title (english)Variations in nutritive composition of three shellfish species
AuthorJelka Pleadin
MBZ: 273891
AuthorKristina Kvrgić
AuthorSnježana Zrnčić
MBZ: 140020
AuthorTina Lešić
AuthorOlivera Koprivnjak
AuthorAna Vulić
MBZ: 292122
AuthorNatalija Džafić
AuthorDražen Oraić
MBZ: 146243
AuthorGreta Krešić
MBZ: 226703
Author's institutionUniversity of Rijeka
Faculty of Medicine
(Department of Food Technology and Quality Control)
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
Nutritive composition, fatty acid profile and health- related lipid indices of natural-born European flat oyster (Ostrea edulis), variegated scallop (Chlamys varia) and smooth scallop (Flexopecten glaber) in 108 samples originating from the Adriatic sea, recovered on a monthly basis were investigated. Out of three shellfish species, the lowest share of saturated fatty acids, the most favourable ratio of polyunsaturated over saturated fatty acids, the most favourable atherogenic and thrombogenic index, and the most favourable ratio of hypocholesterolaemic over hypercholesterolaemic fatty acids were seen in oysters, sampled during springtime. No statistically significant inter- seasonal differences between basic chemical parameters and fat quality indices were established.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleItalian journal of food sciences
Numberingvol. 31, no. 4, pp. 716-730
p-ISSN1120-1770
URN:NBNurn:nbn:hr:184:739850
Publication2019
Document URLhttp://bib.irb.hr/1036582
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2020-11-17 22:46:47