Effects of Coconut Exocarp Flavonoid and EDTA-2Na on Aldehyde Generation During Pan-Frying Processing of Squid (<i>Dsidicus gigas</i>)
Squid is rich in polyunsaturated fatty acids (PUFAs), especially docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which exert various human health benefits. Pan-fried squid is a popular processed product beloved by consumers. However, the PUFAs of squid can be severely oxidized during the...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/11/1925 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|