Nutritional value and fatty acid composition of household cooking on fish fatty acids profile using atherogenicity and thrombogenicity indices.
Different cooking methods were effects on the fatty acids and food nutritional qualities. Fish is the most nourished food containing a higher ratio of essential fatty acids. This study is contacted to determine the effect of different cooking methods (microwaving, boiling and grilling) for preparing salmon, mackerel, sardine and tuna had on the fatty acid profiles, in particular the ω-3 ... Read more