ω-3 in meat products: benefits and effects on lipid oxidative stability-Reference-Cited by-同舟云学术

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ω-3 in meat products: benefits and effects on lipid oxidative stability

Published:2016-01-19 Issue:8 Volume:96 Page:2620-2634
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Bernardi Daniela Miotto¹,Bertol Teresinha Marisa²,Pflanzer Sérgio Bertelli³,Sgarbieri Valdemiro Carlos¹,Pollonio Marise Aparecida Rodrigues³

Affiliation:

1. Department of Food and Nutrition, School of Food Engineering; State University of Campinas - UNICAMP; Campinas São Paulo Brazil

2. Embrapa Swine and Poultry; BR 153, KM 110, Vila Tamanduá 89700-000 Concórdia Santa Catarina Brazil

3. Department of Food Technology; School of Food Engineering, State University of Campinas - UNICAMP; São Paulo Brazil

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7559/fullpdf

Reference188 articles.

1. Fatty acids: review;Moreira;Nutrire,2002

2. Ácidos graxos como marcadores biológicos da ingestão de gorduras;Vaz;Rev Nutr,2006

3. Effects of docosahexaenoic acid-rich n-3 fatty acid supplementation on cytokine release from blood mononuclear leukocytes: the Omega study;Vedin;Am J Clin Nutr,2008

4. Fish oil supplementation in pregnancy and lactation may decrease the risk of infant allergy;Furuhjelm;Acta Paediatr,2009

5. Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease;Kris-Etherton;Circulation,2002

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