Characterization of lipids and antioxidant capacity of novel nutraceutical egg products developed with omega-3-rich oils

Journal of the Science of Food and Agriculture

Volumn 92, Issue 1, 2012, Pages 66-73

  Kassis, Nissan M ^a   Gigliotti, Joseph C ^a   Beamer, Sarah K ^a   Tou, Janet C ^a   Jaczynski, Jacek ^a  

^a WEST VIRGINIA UNIVERSITY   (United States)

Author keywords

Algae oil; Egg fatty acid profile; Egg lipid classes and oxidation; Egg nutritional composition; Egg products; Fish oil; Flaxseed oil; Food product development; Functional food products; Krill oil; Nutraceutical food products

Indexed keywords

ANTIOXIDANT; FISH OIL; LIPID; MENHADEN OIL; OIL; OMEGA 3 FATTY ACID; PEROXIDE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; CARDIOVASCULAR DISEASE; CHEMISTRY; COOKING; DIET SUPPLEMENTATION; EGG; EGG YOLK; FLAX; FOOD HANDLING; HUMAN; KRILL; LIPID PEROXIDATION; METABOLISM; MICROWAVE RADIATION; OXIDATION REDUCTION REACTION; STRAMENOPILE;

ANIMALS; ANTIOXIDANTS; CARDIOVASCULAR DISEASES; COOKING; DIETARY SUPPLEMENTS; EGG YOLK; EGGS; EUPHAUSIACEA; FATTY ACIDS, OMEGA-3; FISH OILS; FLAX; FOOD TECHNOLOGY; FOOD, FORTIFIED; HUMANS; LIPID PEROXIDATION; LIPIDS; MICROWAVES; OILS; OXIDATION-REDUCTION; PEROXIDES; STRAMENOPILES; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

ALGAE; DECAPODA (CRUSTACEA); EUPHAUSIACEA;

EID: 82855161402     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4542     Document Type: Article

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