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Effect of storage and cooking on the fatty acid profile of omega-3 enriched eggs and pork meat marketed in Belgium
The fatty acids (FA) profile was determined in n-3 enriched (Columbus™) Belgian eggs and pork in order to evaluate to what extent the n-3 fatty acids, which are very sensitive to oxidation, are resistant to storage or cooking. In standard eggs or pork, no change of the fatty acid profile was observe...
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| Pubblicato in: | Food Sci Nutr |
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| Autori principali: | , , , , , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
BlackWell Publishing Ltd
2015
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4376408/ https://ncbi.nlm.nih.gov/pubmed/25838892 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.197 |
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