Niektóre źródła: 1. Candela M, Astiasarán I, Bello J. Deep-Fat Frying Modifies High-Fat Fish Lipid Fraction. J. Agric. Food Chem., 1998, 46 (7), pp 2793-2796 2. Regulska-llow B, Ilow R. Comparison of the effects of microwave cooking and conventional cooking methods on the composition of fatty acids and fat quality indicators in herring. Nahrung. 2002 Dec;46(6):383-8. 3. Al-Saghir S, Thurner K, Wagner KH i in. Effects of different cooking procedures on lipid quality and cholesterol oxidation of farmed salmon fish (Salmo salar). J Agric Food Chem. 2004 Aug 11;52(16):5290-6. 4. Naseri M, Rezaei M, Moieni S i in. Effect of different precooking methods on chemical composition and lipid damage of silver carp (Hypophthalmichthys molitrix) muscle. International Journal of Food Science and Technology 2010, 45, 1973-1979 5. Tokur B. The effect of different cooking methods on proximate composition and lipid quality of rainbow trout (Oncorhynchus mykiss). International Journal of Food Science and Technology 2007, 42, 874-879 6. Bakar J, Rahimabadi EZ, Che Man YB. Lipid characteristics in cooked, chill-reheated fillets of Indo-Pacific king mackerel (Scomberomorous guttatus). LWT - Food Science and Technology. Volume 41, Issue 10, December 2008, Pages 2144-2150 7. Domiszewski Z, Bienkiewicz G, Plust D. Effects of different heat treatments on lipid quality of striped catfish (Pangasius hypophthalmus). Acta Scientiarum Polonorum. Technologia Alimentaria 2011|10|3 8. Turhan S, Ustun NS, Temiz H. Lipid Quality of Anchovy (Engraulis Encrasicholus) Fillets Affected by Different Cooking Methods. International Journal of Food Properties Volume 14, 2011 - Issue 6 Pages 1358-1365 9. Raatz SK, Golovko MY, Brose SA i in. Baking reduces prostaglandin, resolvin, and hydroxy-fatty acid content of farm-raised Atlantic salmon (Salmo salar). J Agric Food Chem. 2011 Oct 26;59(20):11278-86 10. Domiszewski Z. Effect of heating fatty fish: Baltic herring (Clupea harengus membras), European sprat (Sprattus sprattus) and rainbow trout (Oncorhynchus mykiss) on lipid oxidation and contents of eicosapentaenoic and docosahexaenoic acids. International Journal of Food Science & Technology 48(4) · April 2013 11. Uran H, Gokoglu N. Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus). J Food Sci Technol. 2014 Apr;51(4):722-8. 12. Flaskerud K, Bukowski M, Golovko M i in. Effects of cooking techniques on fatty acid and oxylipin content of farmed rainbow trout (Oncorhynchus mykiss). Food Sci Nutr. 2017 Aug 19;5(6):1195-1204. 13. Ferreira FS, Sampaio GR, Keller LM i in. Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs. J Food Sci. 2017 Dec;82(12):2823-2831 14. Leung KS, Galano JM, Durand T, Lee JC i in. Profiling of Omega-Polyunsaturated Fatty Acids and Their Oxidized Products in Salmon after Different Cooking Methods. Antioxidants (Basel). 2018 Jul 24;7(8).
A co uwazasz o suplementacji. Zapoznalem sie z materialem Bartka Czekały ktory twierdzi ze wrecz szkodzi własnie ze wzgledu na utlenianie sie. Czy tran firmy na M. moze rzeczywiście byc juz na etapie produkcji utleniony i szkodliwy.? Jest tyle badan i przypadków ktore pokazuja ze suplementacja przynosi korzyści wiec takie wywrotowe stwierdzenie że zdecydowanie szkodza mnie szokuje.
Osobiście większość jedzenia gotuje na parzę, ryby też ale staram sie krótko gotować. Smażę dosyć rzadko ale widzę że nie potrzebnie skoro krótki czas smażenia i mała ilość oleju może być korzystne w przypadku mięs i ryb.
Czekałem na taki film o 17 lat
Super materiał , ja staram się spożywać łososia wędzonego raz w tygodniu
Niektóre źródła:
1. Candela M, Astiasarán I, Bello J. Deep-Fat Frying Modifies High-Fat Fish Lipid Fraction. J. Agric. Food Chem., 1998, 46 (7), pp 2793-2796
2. Regulska-llow B, Ilow R. Comparison of the effects of microwave cooking and conventional cooking methods on the composition of fatty acids and fat quality indicators in herring. Nahrung. 2002 Dec;46(6):383-8.
3. Al-Saghir S, Thurner K, Wagner KH i in. Effects of different cooking procedures on lipid quality and cholesterol oxidation of farmed salmon fish (Salmo salar). J Agric Food Chem. 2004 Aug 11;52(16):5290-6.
4. Naseri M, Rezaei M, Moieni S i in. Effect of different precooking methods on chemical composition and lipid damage of silver carp (Hypophthalmichthys molitrix) muscle. International Journal of Food Science and Technology 2010, 45, 1973-1979
5. Tokur B. The effect of different cooking methods on proximate composition and lipid quality of rainbow trout (Oncorhynchus mykiss). International Journal of Food Science and Technology 2007, 42, 874-879
6. Bakar J, Rahimabadi EZ, Che Man YB. Lipid characteristics in cooked, chill-reheated fillets of Indo-Pacific king mackerel (Scomberomorous guttatus). LWT - Food Science and Technology. Volume 41, Issue 10, December 2008, Pages 2144-2150
7. Domiszewski Z, Bienkiewicz G, Plust D. Effects of different heat treatments on lipid quality of striped catfish (Pangasius hypophthalmus). Acta Scientiarum Polonorum. Technologia Alimentaria 2011|10|3
8. Turhan S, Ustun NS, Temiz H. Lipid Quality of Anchovy (Engraulis Encrasicholus) Fillets Affected by Different Cooking Methods. International Journal of Food Properties Volume 14, 2011 - Issue 6 Pages 1358-1365
9. Raatz SK, Golovko MY, Brose SA i in. Baking reduces prostaglandin, resolvin, and hydroxy-fatty acid content of farm-raised Atlantic salmon (Salmo salar). J Agric Food Chem. 2011 Oct 26;59(20):11278-86
10. Domiszewski Z. Effect of heating fatty fish: Baltic herring (Clupea harengus membras), European sprat (Sprattus sprattus) and rainbow trout (Oncorhynchus mykiss) on lipid oxidation and contents of eicosapentaenoic and docosahexaenoic acids. International Journal of Food Science & Technology 48(4) · April 2013
11. Uran H, Gokoglu N. Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus). J Food Sci Technol. 2014 Apr;51(4):722-8.
12. Flaskerud K, Bukowski M, Golovko M i in. Effects of cooking techniques on fatty acid and oxylipin content of farmed rainbow trout (Oncorhynchus mykiss). Food Sci Nutr. 2017 Aug 19;5(6):1195-1204.
13. Ferreira FS, Sampaio GR, Keller LM i in. Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs. J Food Sci. 2017 Dec;82(12):2823-2831
14. Leung KS, Galano JM, Durand T, Lee JC i in. Profiling of Omega-Polyunsaturated Fatty Acids and Their Oxidized Products in Salmon after Different Cooking Methods. Antioxidants (Basel). 2018 Jul 24;7(8).
A co uwazasz o suplementacji. Zapoznalem sie z materialem Bartka Czekały ktory twierdzi ze wrecz szkodzi własnie ze wzgledu na utlenianie sie. Czy tran firmy na M. moze rzeczywiście byc juz na etapie produkcji utleniony i szkodliwy.? Jest tyle badan i przypadków ktore pokazuja ze suplementacja przynosi korzyści wiec takie wywrotowe stwierdzenie że zdecydowanie szkodza mnie szokuje.
Osobiście większość jedzenia gotuje na parzę, ryby też ale staram sie krótko gotować. Smażę dosyć rzadko ale widzę że nie potrzebnie skoro krótki czas smażenia i mała ilość oleju może być korzystne w przypadku mięs i ryb.
Radek, a opowiesz, jak wygląda kwestia ryb w puszce? :)