Retention of omega-3 fatty acids (DHA and EPA) and cooking yield in fish cooked using wet-heat methods: Steaming vs. bake-in-foil
Regular fish consumption is recommended by health organizations to enhance omega-3 intake, reducing cardiovascular disease risk. Cooking enhances food's physical properties and nutritional value but may degrade essential omega-3 fatty acids, EPA and DHA. This study evaluates the impact of two w...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Academic Press
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/117190/1/117190.pdf http://psasir.upm.edu.my/id/eprint/117190/ https://www.sciencedirect.com/science/article/pii/S0889157525002972 |
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