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n-3 fatty acid enriched eggs and production of egg yolk powders: An increased risk of lipid oxidation?

Archive ouverte | Meynier, Anne | CCSD

Lipid oxidation is generally favoured by thermal processing and long-term storage. Oxidised lipids can alter nutritional and sensorial properties of foods. As eggs are widely used in food industries in dried powder form, our aim w...

Amounts of the reactive aldehydes, malonaldehyde, 4-hydroxy-2-hexenal, and 4-hydroxy-2-nonenal in fresh and oxidized edible oils do not necessary reflect their peroxide and anisidine values

Archive ouverte | Viau, Michelle | CCSD

International audience. There is a growing development of foods and food supplements enriched in n-3 lipids, whereas quantitative data on oxidation products present throughout the food chain are lacking. To give a f...

Formation of toxic aldehydes during the instrumented dynamic in vitro digestion of marine oil-enriched milk

Archive ouverte | Genot, Claude | CCSD

International audience. The health benefits of n-3 long-chain PUFA (LC-PUFA) are well recognized and foods enriched in these PUFA, are now available for the consumers. However, n-3 LC-PUFA are prone to oxidation dur...

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