Effect of storage and cooking on the fatty acid profile of omega-3 enriched eggs and pork meat marketed in Belgium

@inproceedings{Douny2015EffectOS,
  title={Effect of storage and cooking on the fatty acid profile of omega-3 enriched eggs and pork meat marketed in Belgium},
  author={Caroline Douny and Rawad El Khoury and Julien Delmelle and François Brose and Guy Degand and N Moula and Fr{\'e}d{\'e}ric Farnir and Antoine Clinquart and Guy C. Maghuin-Rogister and Marie-Louise Scippo},
  booktitle={Food science & nutrition},
  year={2015}
}
The fatty acids (FA) profile was determined in n-3 enriched (Columbus™) Belgian eggs and pork in order to evaluate to what extent the n-3 fatty acids, which are very sensitive to oxidation, are resistant to storage or cooking. In standard eggs or pork, no change of the fatty acid profile was observed after storage or cooking without culinary fat, as well as in Columbus™ eggs and pork after storage. Some cooking processes (eggs in custard and meat in oven) induced a slight significant loss of n… CONTINUE READING
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