Increase of cholesterol oxidation and decrease of PUFA as a result of thermal processing and storage in eggs enriched with n-3 fatty acids

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 11, 2009, Pages 5028-5034

  Mazalli, Mônica Roberta ^a   Bragagnolo, Neura ^b  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Cholesterol; Cholesterol oxides; n 3 enriched eggs

Indexed keywords

CHOLESTEROL; OMEGA 3 FATTY ACID; UNSATURATED FATTY ACID;

ARTICLE; CHEMISTRY; EGG; EVALUATION; FOOD HANDLING; HEAT; METHODOLOGY; OXIDATION REDUCTION REACTION; TEMPERATURE;

CHOLESTEROL; EGGS; FATTY ACIDS, OMEGA-3; FATTY ACIDS, UNSATURATED; FOOD HANDLING; HOT TEMPERATURE; OXIDATION-REDUCTION; TEMPERATURE;

EID: 67149113527     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf901187j     Document Type: Article

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