Processing effects on lipid composition in ultra-processed foods: assessing health assumptions and association with blood lipid profiles

This study investigated the effects of various processing methods on the lipid composition of ultra-processed foods (UPFs), specifically focusing on high-temperature frying, hydrogenation, freezing, and thawing. The research revealed that these processing methods significantly alter lipid profiles,...

Celý popis

Podrobná bibliografie

Hlavní autoři:	Putri Widyanti Harlina, Vevi Maritha, Fang Geng, Asad Nawaz, Edy Subroto, Bangkit Wiguna, Endah Wulandari, Fetriyuna Fetriyuna
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Taylor & Francis Group 2024-12-01
Edice:	Cogent Food & Agriculture
Témata:	Processing effects lipid composition ultra-processed foods Food Chemistry Food Additives & Ingredients Food Engineering
On-line přístup:	https://www.tandfonline.com/doi/10.1080/23311932.2024.2420838
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!