Lipid quality of fried and scrambled eggs prepared in different frying medium-Reference-Cited by-同舟云学术

Lipid quality of fried and scrambled eggs prepared in different frying medium

Published:2022-09 Issue: Volume:29 Page:100552
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Sâmia Rafaella Ribeiro,Lorenzo Natasha Dantas,Lessa Barbosa Bárbara Viana,Ferreira Fonseca Ana Luísa^ORCID,Nunes Cleiton Antônio,Bastos Sabrina Carvalho

Funder

Financiadora de Estudos e Projetos

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Universidade Federal de Lavras

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference32 articles.

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3. Deep fat frying of foods: a critical review on process and product parameters;Asokapandian;Crit. Rev. Food Sci. Nutr.,2020

4. Fatty acid alterations in oils and fats during heating and frying;Brühl;Eur. J. Lipid Sci. Technol.,2014

5. A systematic review of the effect of dietary saturated and polyunsaturated fat on heart disease;Clifton;Nutr. Metabol. Cardiovasc. Dis.,2017

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