Search results for " Heat processing"

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Land Snails as a Valuable Source of Fatty Acids: A Multivariate Statistical Approach

2019

The fatty acid (FA) profile of wild Theba pisana, Cornu aspersum, and Eobania vermiculata land snail samples, collected in Sicily (Southern Italy), before and after heat treatment at +100 °C were examined by gas chromatography with a flame ionization detector (GC-FID). The results show a higher content of polyunsaturated fatty acids (PUFAs) in all of the examined raw snails samples, representing up to 48.10% of the total fatty acids contents, followed by monounsaturated fatty acids (MUFAs). The thermal processing of the snail samples examined determined an overall reduction of PUFA levels (8.13%, 7.75%, and 4.62% for T. pisana, C. aspersum and E. vermiculata samples, respectively) and a spe…

Health (social science)principal component analysis030309 nutrition & dieteticsTheba pisanaPlant Sciencefatty acidsHealth Professions (miscellaneous)MicrobiologyArticle03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologyland snailsfatty acids; land snails; GC‐FID; heat processing; principal component analysisparasitic diseasesFood sciencechemistry.chemical_classification0303 health sciencesheat processingbiologyChemistryland snailLand snailFatty acidFatty acids GC-FID Heat processing Land snails Principal component analysis04 agricultural and veterinary sciencesbiology.organism_classification040401 food scienceOleic acidSaturated fatty acidfatty acidGC-FIDCornu aspersumEobania vermiculataFood SciencePolyunsaturated fatty acidfatty acids; land snails; GC-FID; heat processing; principal component analysisFoods; Volume 8; Issue 12; Pages: 676
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