Processing effects on lipid composition in ultra-processed foods: assessing health assumptions and association with blood lipid profiles

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,...

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Bibliographic Details
Main Authors: Putri Widyanti Harlina, Vevi Maritha, Fang Geng, Asad Nawaz, Edy Subroto, Bangkit Wiguna, Endah Wulandari, Fetriyuna Fetriyuna
Format: Article
Language:English
Published: Taylor & Francis Group 2024-12-01
Series:Cogent Food & Agriculture
Subjects:
Processing effects
lipid composition
ultra-processed foods
Food Chemistry
Food Additives & Ingredients
Food Engineering
Online Access:https://www.tandfonline.com/doi/10.1080/23311932.2024.2420838
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