Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs

Journal of Food Science

Volumn 82, Issue 12, 2017, Pages 2823-2831

  Ferreira, Fernanda S ^a   Sampaio, Geni R ^b   Keller, Laura M ^a   Sawaya, Alexandra C H F ^c   Chávez, Davy W H ^a   Torres, Elizabeth A F S ^b   Saldanha, Tatiana ^a  

^a FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

^c UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

air frying; cholesterol oxides; fatty acids; natural antioxidants; sardines

Indexed keywords

ANTIOXIDANT; CHOLESTEROL; FATTY ACID; FOOD ADDITIVE; LIPID;

ALLIUM; ANALYSIS; ANIMAL; CHEMISTRY; COOKING; DEVICES; EVALUATION STUDY; FISH; FISH PRODUCT; HEAT; HUMAN; OXIDATION REDUCTION REACTION; PETROSELINUM; PROCEDURES;

ALLIUM; ANIMALS; ANTIOXIDANTS; CHOLESTEROL; COOKING; FATTY ACIDS; FISH PRODUCTS; FISHES; FOOD ADDITIVES; HOT TEMPERATURE; HUMANS; LIPIDS; OXIDATION-REDUCTION; PETROSELINUM;

EID: 85037567520     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13967     Document Type: Article

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