Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs-Reference-Cited by-同舟云学术

Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs

Author:

Ferreira Fernanda S.¹,Sampaio Geni R.²,Keller Laura M.¹,Sawaya Alexandra C.H.F.³,Chávez Davy W.H.¹,Torres Elizabeth A.F.S.²,Saldanha Tatiana¹^ORCID

Affiliation:

1. Dept. of Food Technology, Inst. of Technology; Univ. of Rio de Janeiro (UFRRJ); Rodovia Br 465 Seropédica RJ 23890-000 Brazil

2. Dept. of Nutrition, School of Public Health; Univ. of São Paulo (USP); Ave. Dr. Arnaldo, 715 São Paulo SP 01246-904 Brazil

3. Faculty of Pharmaceutical Science; Univ. of Campinas (Unicamp); Campinas SP Brazil

Funder

Natl. Brazilian Research Foundations

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Wiley

Subject

Food Science

Link

Reference75 articles.

3. Óxidos de colesterol en alimentos cocinados con presencia habitual en nuestra dieta;Astiasarán;An Real Acad Farm,2007

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