Effects of pan-frying on PUFA, MUFA and individual lipid content inSpicara smaris

Autor:	Nikolaos S. Thomaidis, D. Meimaroglou, Vassilia J. Sinanoglou, Sofia Miniadis-Meimaroglou, A. Zervou, G. Papadas
Rok vydání:	2012
Předmět:	chemistry.chemical_classification food.ingredient Pan frying biology Triglyceride Chemistry Sunflower oil Fatty acid biology.organism_classification Sterol chemistry.chemical_compound food Lipid oxidation Spicara smaris Food science Food Science Polyunsaturated fatty acid
Zdroj:	Acta Alimentaria. 41:33-44
ISSN:	1588-2535 0139-3006
DOI:	10.1556/aalim.41.2012.1.5
Popis:	The effects of different frying methods (oil free, extra virgin olive oil and sunflower oil pan-fried) on proximate, neutral and polar lipid composition as well as the fatty acid content of Spicara smaris, a fish species commonly consumed by Mediterranean people, were determined. Pan-frying caused insignificant changes in proteins and polar lipids, whereas a significant (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::70662a027cd75fa17d534a0738a00c79 https://doi.org/10.1556/aalim.41.2012.1.5 Zobrazit plný text záznamu