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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Detalles Bibliográficos
Autores principales: Hur, Sun Jin, Lee, Seung Yuan, Moon, Sung Sil, Lee, Seung Jae
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597860/
https://www.ncbi.nlm.nih.gov/pubmed/26761168
http://dx.doi.org/10.5851/kosfa.2014.34.3.280

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597860/
https://www.ncbi.nlm.nih.gov/pubmed/26761168
http://dx.doi.org/10.5851/kosfa.2014.34.3.280

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