Depósito Digital de Documentos de la UAB Encontrados 2 registros  La búsqueda tardó 0.01 segundos. 
1.
21 p, 1.2 MB Increase of geometrical and positional fatty acid isomers in dark meat from broilers fed heated oils / Bou, R. ; Codony, R. ; Tres, A. ; Baucells Sánchez, María Dolores (Universitat Autònoma de Barcelona. Departament de Ciències Animals i dels Aliments) ; Guardiola, F.
Oxidation of polyunsaturated fatty acids leads to primary and secondary oxidation products. Compounds and amounts of these products vary, depending on the oxidative conditions. As these oxidation products have different absorption and biological effects, we performed two different heating treatments on sunflower oil. [...]
2005
Poultry Science, juliol 2005  
2.
8 p, 330.9 KB Influence of the Dietary Polyunsaturation Level on Chicken Meat Quality: Lipid Oxidation / Cortinas Hernández, Lucía ; Barroeta Lajusticia, Ana Cristina (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments) ; Villaverde Haro, Cecilia ; Galobart i Cots, Jaume ; Guardiola, Francesc ; Baucells Sánchez, María Dolores (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
The present study was carried out to evaluate the influence of increasing amounts of dietary polyunsaturated fatty acids (PUFA) and α-tocopheryl acetate (α-TA) supplementation on lipid oxidation of raw and cooked thigh meat stored under refrigeration. [...]
2005
Poultry Science, Vol. 84 Núm. 1 (2005) , p. 48-55  

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