Effects of cooking on the nutritional quality and volatile compounds in omega‐3 fatty acids enriched eggs

BACKGROUND The extensive consumption of eggs and their utilization as an ingredient in food products globally offer excellent potential for increasing dietary omega‐3 polyunsaturated fatty acid (PUFA) intake. Thus far, research involving dietary focused on changes in their physical properties after...

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Veröffentlicht in:	Journal of the science of food and agriculture 2022-07, Vol.102 (9), p.3703-3711
Hauptverfasser:	Chen, Xue, Liang, Kehong, Zhu, Hong
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids Biopolymer denaturation Clustering Cooking Diet Dietary intake Eggs Enrichment Fatty acids Heat treatment Heat treatments Ketones Metabolic response Metabolism Nutrients omega‐3‐enriched eggs Physical properties Polyunsaturated fatty acids Principal components analysis Protein denaturation Shelf life Stability analysis Storage stability Tocopherol Vitamin E Volatile compounds
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