Characterization and Comparison of Lipid Profiles of Selected Chicken Eggs Based on Lipidomics Approach
Author:
Affiliation:
1. Yantai Inspection and Testing Center for Food and Drug Control
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jos/72/3/72_ess22164/_pdf
Reference30 articles.
1. 1) Gautron, J.; Dombre, C.; Nau, F.; Feidt, C.; Guillier, L. Review: Production factors affecting the quality of chicken table eggs and egg products in Europe. Animal 16, 100425 (2021). doi: 10.1016/j.animal.2021. 100425
2. 2) Campos, A.M.; Ricardo, F.; Alves, E.; Reis, A.; Couto, D. et al. Lipidomic investigation of eggs’ yolk: Changes in lipid profile of eggs from different conditions. Food Res. Int. 89, 177-185 (2016). doi: 10.1016/j.foodres. 2016.07.006
3. 3) Yi, H.; Hwang, K.T.; Regenstein, J.M.; Shin, S.W. Fatty acid composition and sensory characteristics of eggs obtained from hens fed flaxseed oil, dried whitebait and/or fructo-oligosaccharide. Asian-Australas J. Anim. Sci. 27, 1026-1034 (2014). doi: 10.5713/ajas. 2013.13775
4. 4) Toyosaki, T.; Koketsu, M. Oxidative stability of silky fowl eggs. Comparison with hen eggs. J. Agric. Food Chem. 52, 1328-1330 (2004). doi: 10.1021/jf035044g
5. 5) Xiao, N.; Zhao, Y.; Yao, Y.; Wu, N.; Xu, M. et al. Biological activities of egg yolk lipids: A review. J. Agric. Food Chem. 68, 1948-1957 (2020). doi: 10.1021/acs.jafc.9b06616
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