Oxidative stability of omega-3 polyunsaturated fatty acids enriched eggs

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 47, 2013, Pages 11595-11602

  Ren, Yuan ^a   Perez, Tulia I ^a   Zuidhof, Martin J ^a   Renema, Robert A ^a   Wu, Jianping ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

antioxidants; cholesterol oxidation products (COP); omega 3 eggs; oxidative stability; TBARs

Indexed keywords

CHOLESTEROL OXIDATION PRODUCTS; MALONDIALDEHYDE; N-3 FATTY ACIDS; OMEGA-3; OMEGA-3 POLYUNSATURATED FATTY ACIDS; OXIDATIVE STABILITY; STORAGE CONDITION; TBARS;

CHOLESTEROL; COMPETITION; FATTY ACIDS; OXIDATION; OXIDATION RESISTANCE; POLYUNSATURATED FATTY ACIDS;

ANTIOXIDANTS;

ALPHA TOCOPHEROL; ANTIOXIDANT; CHOLESTEROL; MALONALDEHYDE; OMEGA 3 FATTY ACID; SELENIUM;

ANIMAL; ANIMAL FOOD; ARTICLE; CHEMISTRY; CHICKEN; COOKING; DIET SUPPLEMENTATION; EGG; FEMALE; OXIDATION REDUCTION REACTION;

ANIMAL FEED; ANIMALS; ANTIOXIDANTS; CHICKENS; CHOLESTEROL; COOKING; EGGS; FATTY ACIDS, OMEGA-3; FEMALE; FOOD, FORTIFIED; MALONDIALDEHYDE; OXIDATION-REDUCTION; SELENIUM; VITAMIN E;

EID: 84889855987     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf403039m     Document Type: Article

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