Processing effects on lipid composition in ultra-processed foods: assessing health assumptions and association with blood lipid profiles
This study investigated the effects of various processing methods on the lipid composition of ultra-processed foods (UPFs), specifically focusing on high-temperature frying, hydrogenation, freezing, and thawing. The research revealed that these processing methods significantly alter lipid profiles,...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2024-12-01
|
| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/23311932.2024.2420838 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|