Lipid, fatty acid and carotenoid content of edible egg yolks from avian species: A comparative study
- 17 July 2010
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 124 (3), 971-977
- https://doi.org/10.1016/j.foodchem.2010.07.037
Abstract
No abstract availableKeywords
This publication has 25 references indexed in Scilit:
- Productive performance and meat quality of Mouflon×Sarda and Sarda×Sarda suckling lambsMeat Science, 2008
- Changes in chemical composition, physical properties and microstructure of duck egg as influenced by saltingFood Chemistry, 2008
- Intramuscular and subcutaneous lipid fatty acid profile composition in male and female foalsMeat Science, 2006
- Isomer-specific effects of conjugated linoleic acid (CLA) on adiposity and lipid metabolismThe Journal of Nutritional Biochemistry, 2002
- Designer eggs: from improvement of egg composition to functional foodTrends in Food Science & Technology, 2001
- Dietary fatty acids and human healthAnimal Research, 2000
- Cholesterol in eggs from different species of poultry determined by capillary GLCFood Chemistry, 1994
- Coronary heart disease: seven dietary factorsThe Lancet, 1991
- THE CHOLESTEROL/SATURATED-FAT INDEX: AN INDICATION OF THE HYPERCHOLESTEROLAEMIC AND ATHEROGENIC POTENTIAL OF FOODThe Lancet, 1986
- A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATIONCanadian Journal of Biochemistry and Physiology, 1959