Influence of deep-fat frying process on phospholipid molecular species composition of Sardina pilchardus fillet
The effects of deep-fat frying performed using different culinary fats (extra virgin olive oil, conventional sunflower oil and high-oleic sunflower oil) and different frying temperatures (160 and 180 [degrees]C) on the composition of the preponderant fish phospholipid classes, phosphatidylethanolami...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Pacetti, Deborah [verfasserIn] |
|---|
| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2015 |
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| Rechteinformationen: |
Nutzungsrecht: © COPYRIGHT 2015 Elsevier B.V. |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Food control - Amsterdam : Elsevier, 1990, 48(2015), Seite 155-162 |
|---|---|
| Übergeordnetes Werk: |
volume:48 ; year:2015 ; pages:155-162 |
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| DOI / URN: |
10.1016/j.foodcont.2014.06.005 |
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| 520 | |a The effects of deep-fat frying performed using different culinary fats (extra virgin olive oil, conventional sunflower oil and high-oleic sunflower oil) and different frying temperatures (160 and 180 [degrees]C) on the composition of the preponderant fish phospholipid classes, phosphatidylethanolamine (PE) and phosphatidylcholine (PC), were investigated on Sardina pilchardus. The total fish lipid fraction was injected into the HPLC system coupled on line with a second order mass spectrometer (MS-MS) by means of electronebulization interface (ESI), without a prior clean-up of the phospholipid fraction. | ||
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10.1016/j.foodcont.2014.06.005 doi PQ20160617 (DE-627)OLC1958374245 (DE-599)GBVOLC1958374245 (PRQ)c1534-a90e2388ea815821a12caef8b906fa203b2f334d7ebd6fe4cb38c817ebdc748c0 (KEY)0183731120150000048000000155influenceofdeepfatfryingprocessonphospholipidmolec DE-627 ger DE-627 rakwb eng 630 640 DNB Pacetti, Deborah verfasserin aut Influence of deep-fat frying process on phospholipid molecular species composition of Sardina pilchardus fillet 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The effects of deep-fat frying performed using different culinary fats (extra virgin olive oil, conventional sunflower oil and high-oleic sunflower oil) and different frying temperatures (160 and 180 [degrees]C) on the composition of the preponderant fish phospholipid classes, phosphatidylethanolamine (PE) and phosphatidylcholine (PC), were investigated on Sardina pilchardus. The total fish lipid fraction was injected into the HPLC system coupled on line with a second order mass spectrometer (MS-MS) by means of electronebulization interface (ESI), without a prior clean-up of the phospholipid fraction. Nutzungsrecht: © COPYRIGHT 2015 Elsevier B.V. High performance liquid chromatography Unsaturated fatty acids Saturated fatty acids Omega-3 fatty acids Phospholipids Lucci, Paolo oth Mozzon, Massimo oth Gagliardi, Riccardo oth Fiorini, Dennis oth Frega, Natale G oth Enthalten in Food control Amsterdam : Elsevier, 1990 48(2015), Seite 155-162 (DE-627)130857459 (DE-600)1027805-9 (DE-576)275076520 0956-7135 nnns volume:48 year:2015 pages:155-162 http://dx.doi.org/10.1016/j.foodcont.2014.06.005 Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4219 AR 48 2015 155-162 |
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10.1016/j.foodcont.2014.06.005 doi PQ20160617 (DE-627)OLC1958374245 (DE-599)GBVOLC1958374245 (PRQ)c1534-a90e2388ea815821a12caef8b906fa203b2f334d7ebd6fe4cb38c817ebdc748c0 (KEY)0183731120150000048000000155influenceofdeepfatfryingprocessonphospholipidmolec DE-627 ger DE-627 rakwb eng 630 640 DNB Pacetti, Deborah verfasserin aut Influence of deep-fat frying process on phospholipid molecular species composition of Sardina pilchardus fillet 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The effects of deep-fat frying performed using different culinary fats (extra virgin olive oil, conventional sunflower oil and high-oleic sunflower oil) and different frying temperatures (160 and 180 [degrees]C) on the composition of the preponderant fish phospholipid classes, phosphatidylethanolamine (PE) and phosphatidylcholine (PC), were investigated on Sardina pilchardus. The total fish lipid fraction was injected into the HPLC system coupled on line with a second order mass spectrometer (MS-MS) by means of electronebulization interface (ESI), without a prior clean-up of the phospholipid fraction. Nutzungsrecht: © COPYRIGHT 2015 Elsevier B.V. High performance liquid chromatography Unsaturated fatty acids Saturated fatty acids Omega-3 fatty acids Phospholipids Lucci, Paolo oth Mozzon, Massimo oth Gagliardi, Riccardo oth Fiorini, Dennis oth Frega, Natale G oth Enthalten in Food control Amsterdam : Elsevier, 1990 48(2015), Seite 155-162 (DE-627)130857459 (DE-600)1027805-9 (DE-576)275076520 0956-7135 nnns volume:48 year:2015 pages:155-162 http://dx.doi.org/10.1016/j.foodcont.2014.06.005 Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4219 AR 48 2015 155-162 |
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The effects of deep-fat frying performed using different culinary fats (extra virgin olive oil, conventional sunflower oil and high-oleic sunflower oil) and different frying temperatures (160 and 180 [degrees]C) on the composition of the preponderant fish phospholipid classes, phosphatidylethanolamine (PE) and phosphatidylcholine (PC), were investigated on Sardina pilchardus. The total fish lipid fraction was injected into the HPLC system coupled on line with a second order mass spectrometer (MS-MS) by means of electronebulization interface (ESI), without a prior clean-up of the phospholipid fraction. |
| abstractGer |
The effects of deep-fat frying performed using different culinary fats (extra virgin olive oil, conventional sunflower oil and high-oleic sunflower oil) and different frying temperatures (160 and 180 [degrees]C) on the composition of the preponderant fish phospholipid classes, phosphatidylethanolamine (PE) and phosphatidylcholine (PC), were investigated on Sardina pilchardus. The total fish lipid fraction was injected into the HPLC system coupled on line with a second order mass spectrometer (MS-MS) by means of electronebulization interface (ESI), without a prior clean-up of the phospholipid fraction. |
| abstract_unstemmed |
The effects of deep-fat frying performed using different culinary fats (extra virgin olive oil, conventional sunflower oil and high-oleic sunflower oil) and different frying temperatures (160 and 180 [degrees]C) on the composition of the preponderant fish phospholipid classes, phosphatidylethanolamine (PE) and phosphatidylcholine (PC), were investigated on Sardina pilchardus. The total fish lipid fraction was injected into the HPLC system coupled on line with a second order mass spectrometer (MS-MS) by means of electronebulization interface (ESI), without a prior clean-up of the phospholipid fraction. |
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| title_short |
Influence of deep-fat frying process on phospholipid molecular species composition of Sardina pilchardus fillet |
| url |
http://dx.doi.org/10.1016/j.foodcont.2014.06.005 |
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| author2 |
Lucci, Paolo Mozzon, Massimo Gagliardi, Riccardo Fiorini, Dennis Frega, Natale G |
| author2Str |
Lucci, Paolo Mozzon, Massimo Gagliardi, Riccardo Fiorini, Dennis Frega, Natale G |
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| doi_str |
10.1016/j.foodcont.2014.06.005 |
| up_date |
2024-07-04T02:42:18.974Z |
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