Consequences of microwave heating and frying on the lipid fraction of chicken and beef patties

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 20, 2003, Pages 5941-5945

  Echarte, M ^a   Ansorena, Diana ^a   Astiasarán, Iciar ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

Author keywords

Cholesterol; Fatty acids; Food safety; Hamburger; Oxidation

Indexed keywords

CHOLESTEROL; DOCOSAHEXAENOIC ACID; FATTY ACID; ICOSAPENTAENOIC ACID; LINOLEIC ACID; LIPID; OLEIC ACID; OLIVE OIL;

ARTICLE; BEEF CATTLE; CHICKEN; COOKING; FOOD INDUSTRY; FOOD SAFETY; FRACTIONATION; FRYING; HEATING; MICROWAVE RADIATION; OXIDATION; TEMPERATURE DEPENDENCE;

ANIMALS; CATTLE; CHICKENS; CHOLESTEROL; FATTY ACIDS; HEAT; LIPIDS; MEAT; MICROWAVES; OXIDATION-REDUCTION; PLANT OILS;

BOS TAURUS; GALLUS GALLUS;

EID: 0141742719     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0345245     Document Type: Article

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