Quantitative lipidomics analysis of changes in egg yolk lipids during spray-drying and subsequent accelerated storage

Quantitative lipidomics analysis of changes in egg yolk lipids during spray-drying and subsequent accelerated storage

Egg yolks are rich in lipids that are easily altered during processing and storage. In this study, a liquid chromatography-tandem mass spectrometry strategy was used for quantitative lipidomics analysis of egg yolk after spray-drying processing and accelerated storage. Spray-drying treatment caused...

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Bibliographic Details
Main Authors: Wei Luo, Xialei Liu, Beibei Wang, Di Wu, Jinqiu Wang, Fang Geng
Format: Article
Language:English
Published: Elsevier 2023-01-01
Series:Current Research in Food Science
Subjects:
Egg yolk
Spray-drying
Storage
Lipid oxidation
Phospholipids
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927123000710

Internet

http://www.sciencedirect.com/science/article/pii/S2665927123000710

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