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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Detalles Bibliográficos
Autores principales: Douny, Caroline, El Khoury, Rawad, Delmelle, Julien, Brose, François, Degand, Guy, Moula, Nassim, Farnir, Frédéric, Clinquart, Antoine, Maghuin-Rogister, Guy, Scippo, Marie-Louise
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BlackWell Publishing Ltd 2015
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4376408/
https://www.ncbi.nlm.nih.gov/pubmed/25838892
http://dx.doi.org/10.1002/fsn3.197

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4376408/
https://www.ncbi.nlm.nih.gov/pubmed/25838892
http://dx.doi.org/10.1002/fsn3.197

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