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

• Main Authors: Goh, Yong Meng, Lim, K. M.
• 格式: Conference or Workshop Item
• 語言: English
• 出版: Universiti Putra Malaysia Press 2004
• 在線閱讀: 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...