ω-3 in meat products: Benefits and effects on lipid oxidative stability

Journal of the Science of Food and Agriculture

Volumn 96, Issue 8, 2016, Pages 2620-2634

  Bernardi, Daniela Miotto ^a   Bertol, Teresinha Marisa ^b   Pflanzer, Sérgio Bertelli ^a   Sgarbieri, Valdemiro Carlos ^a   Pollonio, Marise Aparecida Rodrigues ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b EMBRAPA CERRADOS   (Brazil)

Author keywords

Healthy meat products; Lipid oxidation; Lipid reformulation; Natural antioxidants; 3 fatty acids

Indexed keywords

OMEGA 3 FATTY ACID;

ANALYSIS; ANIMAL; CHEMISTRY; LIPID PEROXIDATION; MEAT; OXIDATION REDUCTION REACTION;

ANIMALS; FATTY ACIDS, OMEGA-3; LIPID PEROXIDATION; MEAT PRODUCTS; OXIDATION-REDUCTION;

EID: 84955080600     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7559     Document Type: Review

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