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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

Institucijski repozitorij: Repozitorij Medicinskog fakulteta u Rijeci

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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. Preuzeto s 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, br. 4, 2019, str. 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 i Greta Krešić. "Variations in nutritive composition of three shellfish species." Italian journal of food sciences 31, br. 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), str. 716-730. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:184:739850 (Datum pristupa: 05.05.2024.)

Pleadin J, Kvrgić K, Zrnčić S, Lešić T, Koprivnjak O, Vulić A, i sur.. Variations in nutritive composition of three shellfish species. Italian journal of food sciences [Internet]. 2019. [pristupljeno 05.05.2024.];31(4):716-730. Dostupno na: 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, br. 4, str. 716-730, 2019. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:739850. [Citirano: 05.05.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:184:739850
Podaci o radu
Naslov (engleski)Variations in nutritive composition of three shellfish species
AutorJelka Pleadin
MBZ: 273891
AutorKristina Kvrgić
AutorSnježana Zrnčić
MBZ: 140020
AutorTina Lešić
AutorOlivera Koprivnjak
AutorAna Vulić
MBZ: 292122
AutorNatalija Džafić
AutorDražen Oraić
MBZ: 146243
AutorGreta Krešić
MBZ: 226703
Autorova ustanovaSveučilište u Rijeci
Medicinski fakultet
(Katedra za tehnologiju i kontrolu namirnica)
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaItalian journal of food sciences
Brojčani podacivol. 31, br. 4, str. 716-730
p-ISSN1120-1770
URN:NBNurn:nbn:hr:184:739850
Datum objave publikacije2019
URL dokumentahttp://bib.irb.hr/1036582
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Nekomercijalno-Bez prerada 4.0 međunarodna (CC BY-NC-ND 4.0)
Datum i vrijeme pohrane2020-11-17 22:46:47