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Type: Artigo de periódico
Title: Comparison of the cholesterol content of Brazilian chicken and quail eggs
Author: Bragagnolo, N
Rodriguez-Amaya, DB
Abstract: There was no significant difference in the cholesterol levels of large, white- and dark-shelled eggs. Although slightly lower, the cholesterol concentration of small; white-shelled eggs was also not significantly different in terms of mg/g yolk. The cholesterol content of the quail egg in mg/g yolk was very similar to that of the chicken egg. No significant difference was seen also when the cholesterol levels of raw and cooked chicken eggs were compared. The overall Average of the cholesterol content of the chicken egg was 12.0 mg/g yolk and that of the quail egg was 12.1 mg/g yolk. (C) 2003 Elsevier Science Ltd. All rights reserved.
Subject: chicken egg
quail egg
HPLC analysis
Country: EUA
Editor: Academic Press Inc Elsevier Science
Citation: Journal Of Food Composition And Analysis. Academic Press Inc Elsevier Science, v. 16, n. 2, n. 147, n. 153, 2003.
Rights: fechado
Identifier DOI: 10.1016/S0889-1575(02)00129-1
Date Issue: 2003
Appears in Collections:Unicamp - Artigos e Outros Documentos

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