Selected quality parameters of salmon and meat when fried with or without added fat

International Journal for Vitamin and Nutrition Research

Volumn 76, Issue 4, 2006, Pages 238-246

  Elmadfa, Ibrahim ^a   Al Saghir, Sabri ^a   Kanzler, Sonja ^a   Frisch, Georg ^a   Majchrzak, Dorota ^a   Wagner, Karl Heinz ^a  

^a UNIVERSITY OF VIENNA   (Austria)

Author keywords

Astaxanthin; Beef; Fatty acid pattern; Lipid peroxidation; Pan frying with or without fat; Pork; Salmon; Sensory evaluation; Tocopherols; Vitamin D3

Indexed keywords

ASTAXANTHIN; COLECALCIFEROL; CORN OIL; GAMMA TOCOPHEROL; OLIVE OIL;

BEEF CATTLE; CONFERENCE PAPER; FAT CONTENT; FOOD INTAKE; FOOD PROCESSING; FRYING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIPID COMPOSITION; LIPID OXIDATION; LIPID PEROXIDATION; MEAT; SALMON;

ANIMALS; CATTLE; CHOLECALCIFEROL; CHROMATOGRAPHY, GAS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKERY; CORN OIL; DIETARY FATS; FATTY ACIDS; FOOD ANALYSIS; HEAT; LIPID PEROXIDATION; MEAT; PLANT OILS; SALMON; STEAM; SWINE; TIME FACTORS; TOCOPHEROLS; XANTHOPHYLLS;

ZEA MAYS;

EID: 33846616377     PISSN: 03009831     EISSN: None     Source Type: Journal    
DOI: 10.1024/0300-9831.76.4.238     Document Type: Conference Paper

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