Lipid oxidation in fresh and stored eggs enriched with dietary ω3 and ω6 polyunsaturated fatty acids and vitamin E and A dosages

African Journal of Biotechnology

Volumn 9, Issue 12, 2010, Pages 1827-1832

  Shahryar, Habib Aghdam ^a   Salamatdoust, Ramin ^a   Chekani Azar, Saeid ^a   Ahadi, Farhan ^b   Vahdatpoor, Tohid ^a  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

tocopheryl acetate; Egg; Fish oil; Sunflower oil; TBA value; Vitamin A

Indexed keywords

ALPHA TOCOPHEROL; CAROTENOID; FISH OIL; MALONALDEHYDE; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; RETINOL; SUNFLOWER OIL; THIOBARBITURIC ACID REACTIVE SUBSTANCE; VERY LOW DENSITY LIPOPROTEIN;

ARTICLE; CONTROLLED STUDY; DIET SUPPLEMENTATION; DIETARY INTAKE; EGG; EGG YOLK; FOOD STORAGE; LIPID OXIDATION; NONHUMAN; VITAMIN SUPPLEMENTATION;

HELIANTHUS;

EID: 77950685466     PISSN: None     EISSN: 16845315     Source Type: Journal    
DOI: None     Document Type: Article

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