N-3 fatty acid enriched eggs and production of egg yolk powders: An increased risk of lipid oxidation?

Food Chemistry

Volumn 153, Issue , 2014, Pages 94-100

  Meynier, A ^a   Leborgne, C ^a   Viau, M ^a   Schuck, P ^d   Guichardant, M ^c   Rannou, C ^b   Anton, M ^a  

^a INRA   (France)

^b Universite de Nantes   (France)

^c UNIVERSITÉ DE LYON   (France)

^d UMR1253   (France)

Author keywords

Lipid oxidation; Lutein; MDA; n 3 fatty acid; Spray drying; Tocopherol

Indexed keywords

FATTY ACIDS; FOOD STORAGE; NUTRITION; POWDERS; SPRAY DRYING;

LIPID OXIDATION; LUTEIN; MDA; N-3 FATTY ACIDS; TOCOPHEROL;

OXIDATION;

ALKADIENE; LINOLENIC ACID; MALONALDEHYDE; OMEGA 3 FATTY ACID; TOCOPHEROL; XANTHOPHYLL; ZEAXANTHIN;

ARTICLE; CONJUGATION; CONTROLLED STUDY; DIET; EGG SHELL; EGG YOLK; FEEDING; FOOD COMPOSITION; FOOD INDUSTRY; FOOD PROCESSING; FOOD STORAGE; HEN; LINSEED; LIPID OXIDATION; POWDER; RISK FACTOR; SPRAY DRYING;

LIPID OXIDATION; LUTEIN; MDA; N-3 FATTY ACID; SPRAY DRYING; TOCOPHEROL;

ANIMALS; CHICKENS; EGG YOLK; EGGS; FATTY ACIDS, OMEGA-3; FOOD HANDLING; FOOD STORAGE; LIPIDS; MALONDIALDEHYDE; OXIDATION-REDUCTION; POWDERS;

EID: 84891676917     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.12.028     Document Type: Article

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