Effects of cooking methods on the n-3 PUFA content of PUFA-enriched eggs

• المؤلفون الرئيسيون: Goh, Yong Meng, Lim, K. M.
• التنسيق: Conference or Workshop Item
• اللغة: English
• منشور في: Universiti Putra Malaysia Press 2004
• الوصول للمادة أونلاين: http://psasir.upm.edu.my/id/eprint/65113/1/71-26.pdf; http://psasir.upm.edu.my/id/eprint/65113/

The n-3 polyunsaturated fatty acids (PUFAs) are known for their beneficial roles in human health. Recent understanding of their importance and continued consumer demands for healthier foods had led to the incorporation of n-3 PUFAs in table eggs. However, the stability of these n-3 PUFAs in eggs as...