Oxidative stability of polyunsaturated fatty acids of n-3 designer eggs under different cooking methods

Oxidative stability of polyunsaturated fatty acids of n-3 designer eggs under different cooking methods

Variation in the extent of cooking time, temperature and heating source may greatly affect the polyunsaturated fatty acid (PUFA) double bond stability in eggs. A study was carried out to determine the oxidative stability of PUFA content of designer eggs subjected to different cooking methods. A tota...

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Bibliographic Details
Main Authors: Maroufyan, Elham, Fadil, M., Bello, Alhassan Usman, Ebrahimi, Mahdi, Goh, Yong Meng, Farjam, Abdoreza Soleimani
Format: Article
Language:English
Published: Malaysian Society of Animal Production 2017
Online Access:http://psasir.upm.edu.my/id/eprint/14384/
http://psasir.upm.edu.my/id/eprint/14384/1/Oxidative%20stability%20of%20polyunsaturated%20fatty%20acids%20of%20n-3%20designer%20eggs%20under%20different%20cooking%20methods.pdf

Internet

http://psasir.upm.edu.my/id/eprint/14384/
http://psasir.upm.edu.my/id/eprint/14384/1/Oxidative%20stability%20of%20polyunsaturated%20fatty%20acids%20of%20n-3%20designer%20eggs%20under%20different%20cooking%20methods.pdf

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