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

• 主要な著者: Goh, Yong Meng, Lim, K. M.
• フォーマット: Conference or Workshop Item
• 言語: English
• 出版事項: Universiti Putra Malaysia Press 2004
• オンライン･アクセス: 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...