Effect of microwave cooking or broiling on selected nutrient contents, fatty acid patterns and true retention values in separable lean from lamb rib-loins, with emphasis on conjugated linoleic acid

Food Chemistry

Volumn 90, Issue 1-2, 2005, Pages 207-218

  Maranesi, M ^a   Bochicchio, D ^a   Montellato, L ^a   Zaghini, A ^a   Pagliuca, G ^a   Badiani, A ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Conjugated linoleic acid; Cooking methods; Fatty acid composition; Lamb; True retention values

Indexed keywords

CONJUGATED LINOLEIC ACID; FATTY ACID; LIPID; MONOUNSATURATED FATTY ACID; POLYUNSATURATED FATTY ACID; PROTEIN; SATURATED FATTY ACID;

ANIMAL TISSUE; ARTICLE; BODY FAT; BROILING; CIS ISOMER; CONTROLLED STUDY; COOKING; EVALUATION; FATTY ACID ANALYSIS; FOOD PROCESSING; ISOMER; LAMB; LIPID COMPOSITION; MEAT; MICROWAVE COOKING; MOISTURE; MUSCLE; NONHUMAN; NUTRIENT CONTENT; NUTRITION; NUTRITIONAL VALUE; PROTEIN CONTENT; RIB; SUBCUTANEOUS FAT; TIME; TRANS ISOMER;

LAMB;

EID: 4644310110     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.03.043     Document Type: Article

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