Effect of Fish and Oil Nature on Frying Process and Nutritional Product Quality

Journal of Food Science

Volumn 75, Issue 2, 2010, Pages

  Ansorena, Diana ^a   Guembe, Ainhoa ^a   Mendizábal, Tatiana ^a   Astiasarán, Iciar ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

Author keywords

Cod; Fatty acids; Olive oil; Pan frying; Salmon; Sunflower oil

Indexed keywords

LIPID; OLIVE OIL; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; SUNFLOWER OIL; VEGETABLE OIL;

ANALYSIS OF VARIANCE; ANIMAL; ARTICLE; ATLANTIC COD; COOKING; FAT INTAKE; HEAT; LIPID METABOLISM; METABOLISM; METHODOLOGY; NUTRITIONAL VALUE; OXIDATION REDUCTION REACTION; PROTEIN INTAKE; SALMON;

ANALYSIS OF VARIANCE; ANIMALS; COOKERY; DIETARY FATS; DIETARY PROTEINS; FATTY ACIDS, OMEGA-3; FATTY ACIDS, OMEGA-6; GADUS MORHUA; HOT TEMPERATURE; LIPID METABOLISM; LIPIDS; NUTRITIVE VALUE; OXIDATION-REDUCTION; PLANT OILS; SALMON;

GADUS MORHUA; HELIANTHUS; SALMO SALAR;

EID: 77953890378     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01472.x     Document Type: Article

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