Lipid oxidation of stored eggs enriched with very long chain n-3 fatty acids, as affected by dietary olive leaves (Olea europea L.) or α-tocopheryl acetate supplementation

Food Chemistry

Volumn 134, Issue 2, 2012, Pages 1059-1068

  Botsoglou, E ^a   Govaris, A ^a   Fletouris, D ^b   Botsoglou, N ^b  

^a UNIVERSITY OF THESSALY   (Greece)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Tocopheryl acetate; Lipid oxidation; n 3 Eggs; Olive leaves; Stored eggs

Indexed keywords

LIPID OXIDATION; N-3 EGGS; OLIVE LEAVES; STORED EGGS; TOCOPHERYL ACETATE;

ALDEHYDES; MONOUNSATURATED FATTY ACIDS; NUTRITION; OXIDATION; PLANTS (BOTANY); POLYUNSATURATED FATTY ACIDS;

VOLATILE FATTY ACIDS;

ALPHA TOCOPHEROL; LIPID HYDROPEROXIDE; LONG CHAIN FATTY ACID; MALONALDEHYDE; MONOUNSATURATED FATTY ACID; POLYUNSATURATED FATTY ACID;

ARTICLE; CONTROLLED STUDY; DIET SUPPLEMENTATION; EGG; LIPID OXIDATION; NONHUMAN; OLIVE; PLANT LEAF;

ANIMAL FEED; ANIMALS; CHICKENS; DIETARY SUPPLEMENTS; EGGS; FATTY ACIDS, OMEGA-3; FEMALE; FOOD STORAGE; MALONDIALDEHYDE; OLEA; OXIDATION-REDUCTION; PLANT LEAVES; TOCOPHEROLS;

OLEA EUROPAEA;

EID: 84860266565     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.03.014     Document Type: Article

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