Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profiles of Mytilus galloprovincialis

The effect of cooking (barbecue-grilling, boiling, microwaving, oven cooking and frying) on lipids, fatty acids (FAs) and lipid quality indices of the mussel Mytilus galloprovincialis was investigated. In general, all processing methods significantly (p < 0.05) modified the fatty acid profiles of...

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Detalles Bibliográficos
Autores principales: Biandolino, Francesca, Parlapiano, Isabella, Denti, Giuseppe, Di Nardo, Veronica, Prato, Ermelinda
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7918191/
https://www.ncbi.nlm.nih.gov/pubmed/33668614
http://dx.doi.org/10.3390/foods10020416

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7918191/
https://www.ncbi.nlm.nih.gov/pubmed/33668614
http://dx.doi.org/10.3390/foods10020416

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