Limited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon

Consumption of omega-3 polyunsaturated fatty acids (n-3 PUFAs) rich fatty fish is known to provide an array of health benefits. However, high temperature in food preparation, such as pan-frying, potentially degrades eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) of the n-3 PUFAs by heat...

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Detalles Bibliográficos
Autores principales: Leung, Kin Sum, Leung, Ho Hang, Wu, Ching Yu, Galano, Jean-Marie, Durand, Thierry, Lee, Jetty Chung-Yung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723415/
https://www.ncbi.nlm.nih.gov/pubmed/31357709
http://dx.doi.org/10.3390/biom9080313

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723415/
https://www.ncbi.nlm.nih.gov/pubmed/31357709
http://dx.doi.org/10.3390/biom9080313

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