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In Vitro Effects of Cooking Methods on Digestibility of Lipids and Formation of Cholesterol Oxidation Products in Pork
This study investigated the effects of cooking methods on the digestibility of lipids and formation of cholesterol oxidation products (COPs) in pork, during in vitro human digestion. Pork patties were cooked using four different methods (oven cooking, pan frying, boiling, and microwaving), to an int...
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| Publicado en: | Korean J Food Sci Anim Resour |
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| Autores principales: | , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Korean Society for Food Science of Animal Resources
2014
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4597860/ https://ncbi.nlm.nih.gov/pubmed/26761168 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2014.34.3.280 |
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