Effects of different cooking methods on fatty acid profiles in four freshwater fishes from the Laurentian Great Lakes region
- Author
- NEFF, Margaret R1 ; BHAVSAR, Satyendra P1 2 ; BRAEKEVELT, Eric3 ; ARTS, Michael T4
[1] Ontario Ministry of the Environment, Sport Fish Contaminant Monitoring Program, Environmental Monitoring and Reporting Branch, 125 Resources Road, Toronto, Ontario M9P 3V6, Canada
[2] Centre for the Environment, University of Toronto, 33 Willcocks Street, Suite 1016V, Toronto, Ontario M5S 3E8, Canada
[3] Food Research Division, Health Canada, 251 Sir Frederick Banting Driveway, Tunney's Pasture, Ottawa, Ontario K1A 0K9, Canada
[4] Environment Canada, National Water Research Institute, 867 Lakeshore Road, PO Box 5050, Burlington, Ontario L7R 4A6, Canada - Source
Food chemistry. 2014, Vol 164, pp 544-550, 7 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Cooking methods DHA EPA Fatty acids Fish consumption Fish Freshwater Omega-3 fatty acids
- Keyword (fr)
- Acide gras n-3 Acide gras Aliment cuit Consommation alimentaire Cuisson Hybridation in situ fluorescence Milieu eau douce Méthode Pisces Poisson comestible Profil EC 2.2.1.3 Acide gras polyinsaturé Alimentation Lipide Vertebrata
- Keyword (en)
- n-3 fatty acid Fatty acids Cooked food Food intake Cooking Fluorescence in situ hybridization Freshwater environment Method Pisces Edible fish Profile EC 2.2.1.3 Polyunsaturated fatty acid Feeding Lipids Vertebrata
- Keyword (es)
- Acido graso n-3 Acido graso Alimento cocido Consumo alimenticio Cocción Hibridación in situ fluorescencia Medio agua dulce Método Pisces Pescado comestible Perfil Acido graso poliinsaturado Alimentación Lípido Vertebrata
- Classification
- Pascal
- 002 Biological and medical sciences / 002B Medical sciences / 002B03 Toxicology / 002B03H Food toxicology
- Discipline
- Toxicology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28607180
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2014.04.104 
https://dx.doi.org/10.1016/j.foodchem.2014.04.104
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