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Can culinary processing impact the lipid content and fatty acid profile of turb...
Fiorin, A.; Marques, A.; Silva, A. F.; Castro, C.; Moreira, P.; Padrão, P.; Valente, L. M. P.Background: Fish are the main source of omega-3 long-chain polyunsaturated fatty acids (PUFAs), such as EPA and DHA, which are known to be beneficial for human health [1,2]. However, thermal culinary processing may cause lipid oxidation and reduce its nutritional value [1]. Objective: This study aims to compare the lipid nutritional value of turbot (Scophthalmus maximus) muscle before and after culinary process...
Date: 2023
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Origin: Scientific Letters
Can culinary processing impact the lipid content and fatty acid profile of turb...
Fiorin, A.; Marques, A.; Silva, A.F.; Castro, C.; Moreira, Pedro; Padrão, Patrícia; Valente, L.M.P.
Date: 2023
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Origin: Repositório Aberto da Universidade do Porto