Effect of feeding fat sources on the quality and composition of lipids of precooked ready-to-eat fried chicken patties

Food Chemistry

Volumn 101, Issue 4, 2007, Pages 1327-1337

  Bonoli, Matteo ^a   Caboni, Maria Fiorenza ^a   Rodriguez Estrada, Maria Teresa ^a   Lercker, Giovanni ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Chicken patties; Cholesterol oxidation products; Lipid oxidation; Lipolysis; Precooked products

Indexed keywords

DIACYLGLYCEROL; FATTY ACID; LIPID; PEROXIDE; VEGETABLE OIL;

ABSORPTION; ARTICLE; CHICKEN; CHOLESTEROL METABOLISM; COOKING; FOOD HANDLING; FOOD PROCESSING; FOOD QUALITY; FRYING; HUMIDITY; LIPID ANALYSIS; LIPID COMPOSITION; LIPID HYDROLYSIS; MEAT; OXIDATION KINETICS; THERMODYNAMICS; WATER VAPOR;

ANIMALIA;

EID: 33947308077     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.03.038     Document Type: Article

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