{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,16]],"date-time":"2026-01-16T13:05:30Z","timestamp":1768568730430,"version":"3.49.0"},"reference-count":44,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2021,12,27]],"date-time":"2021-12-27T00:00:00Z","timestamp":1640563200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31801605"],"award-info":[{"award-number":["31801605"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2022,7]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>The extensive consumption of eggs and their utilization as an ingredient in food products globally offer excellent potential for increasing dietary omega\u20103 polyunsaturated fatty acid (PUFA) intake. Thus far, research involving dietary focused on changes in their physical properties after boiling, protein denaturation, storage stability, and other characteristics. However, minimal reports are available regarding the evaluation of nutritional changes. Therefore, this study comprehensively investigated the impact of cooking on the nutritional quality and volatile compound profile of ordinary and omega\u20103 eggs.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Compared with ordinary eggs, those enriched with omega\u20103 fatty acids contained higher proportions of total omega\u20103 PUFAs and \u03b1\u2010tocopherol. However, no significant difference was evident between the amino acid compositions of the two types of eggs. Omega\u20103 eggs boiled for 20\u2009min at 75\u2009\u00b0C showed higher levels of omega\u20103 PUFAs, total tocopherol, and essential amino acids while increasing the heating time and temperature reduced these nutrients. Heat treatment significantly decreased the ketones and alcohol content while increasing the hydrocarbons level. The overall variations in the metabolic response due to cooking temperature were evidenced by the multiple metabolic associations and clustering on the principal component analysis (PCA) plane and heat map.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>The findings provided useful information for ensuring quality retention in eggs, especially those enriched with omega\u20103. \u00a9 2021 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.11717","type":"journal-article","created":{"date-parts":[[2021,12,10]],"date-time":"2021-12-10T22:19:40Z","timestamp":1639174780000},"page":"3703-3711","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":11,"title":["Effects of cooking on the nutritional quality and volatile compounds in omega\u20103 fatty acids enriched eggs"],"prefix":"10.1002","volume":"102","author":[{"given":"Xue","family":"Chen","sequence":"first","affiliation":[{"name":"Institute of Food and Nutrition Development Ministry of Agriculture and Rural Affairs  Beijing China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8513-1776","authenticated-orcid":false,"given":"Kehong","family":"Liang","sequence":"additional","affiliation":[{"name":"Institute of Food and Nutrition Development Ministry of Agriculture and Rural Affairs  Beijing China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Hong","family":"Zhu","sequence":"additional","affiliation":[{"name":"Institute of Food and Nutrition Development Ministry of Agriculture and Rural Affairs  Beijing China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2021,12,27]]},"reference":[{"key":"e_1_2_7_2_1","volume-title":"2019 China Health Statistical Yearbook","author":"National Health Commission of the People's Republic of China","year":"2019"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.scib.2020.05.029"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.glohj.2020.08.004"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1056\/NEJMoa1812792"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jacl.2013.10.003"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00380-013-0442-y"},{"key":"e_1_2_7_8_1","doi-asserted-by":"publisher","DOI":"10.1186\/s12933-018-0766-0"},{"key":"e_1_2_7_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2015.04.021"},{"key":"e_1_2_7_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2013.06.078"},{"key":"e_1_2_7_11_1","doi-asserted-by":"publisher","DOI":"10.1079\/BJN19970135"},{"key":"e_1_2_7_12_1","first-page":"47","article-title":"2016 market analysis and 2016 outlook of eggs","volume":"13","author":"Huo XN","year":"2016","journal-title":"China Animal Industry"},{"key":"e_1_2_7_13_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.197"},{"key":"e_1_2_7_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2015.07.116"},{"key":"e_1_2_7_15_1","first-page":"64","article-title":"Optimization of processing technology of solidified yoghurt with taro and corn","volume":"21","author":"Zhang R","year":"2015","journal-title":"Food Nutrition China"},{"key":"e_1_2_7_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2014.01.023"},{"key":"e_1_2_7_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.127077"},{"key":"e_1_2_7_18_1","first-page":"151","volume-title":"Method for Determination of Fatty Acids in Food","author":"GB 5009.168\u20102016","year":"2016"},{"key":"e_1_2_7_19_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11802-020-4222-x"},{"key":"e_1_2_7_20_1","doi-asserted-by":"crossref","unstructured":"GB 5009.124\u20132016. 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