Effect of feeding CLA on plasma and granules fatty acid composition of eggs and prepared mayonnaise quality

Food Chemistry

Volumn 197, Issue , 2016, Pages 57-65

  Shinn, Sara Elizabeth ^a   Proctor, Andrew ^a   Gilley, Alex D ^a   Cho, Sungeun ^a   Martin, Elizabeth ^b   Anthony, Nicholas B ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

^b Arkansas Materials Characterization Facility   (United States)

Author keywords

Egg yolk; Mayonnaise; trans, trans conjugated linoleic acid

Indexed keywords

DRYING OILS; EMULSIFICATION; GRANULATION; LINOLEIC ACID; PHOSPHOLIPIDS; PLASMA STABILITY; RHEOLOGY;

CONJUGATED LINOLEIC ACID; EGG YOLKS; EMULSION STABILITY; FA COMPOSITIONS; FATTY ACID COMPOSITION; MAYONNAISE; RHEOLOGICAL PROPERTY; TRIACYLGLYCEROLS;

FATTY ACIDS;

CONJUGATED LINOLEIC ACID; LINOLEIC ACID; SOYBEAN OIL; FAT INTAKE; PHOSPHOLIPID; TRIACYLGLYCEROL;

ARTICLE; CONTROLLED STUDY; EGG YOLK; EMULSION; FATTY ACID ANALYSIS; FEEDING; FLOW KINETICS; FOOD QUALITY; LIPID COMPOSITION; NONHUMAN; PLASMA; SOY FOOD; ANALYSIS; ANIMAL; ANIMAL FOOD; CHEMISTRY; CHICKEN; EGG; FAT INTAKE; FEMALE; FOOD STORAGE; STANDARDS;

ANIMAL FEED; ANIMALS; CHICKENS; DIETARY FATS; EGG YOLK; EGGS; FEMALE; FOOD STORAGE; LINOLEIC ACIDS, CONJUGATED; PHOSPHOLIPIDS; SOYBEAN OIL; TRIGLYCERIDES;

EID: 84954209670     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.10.091     Document Type: Article

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