Xaquín Antón Vázquez

• PhD
• Professor (Full) at University of Santiago de Compostela

Eggs are good candidates to be employed as functional food and to provide people with bioactive compounds such as n-3 PUFAs. However, in most cases, development of eggs with high content of n-3 PUFAs was carried out by modifying the hens’ feed. In the present work, egg-derived sticks with high content of n-3 PUFAs were technologically developed thr...

Four different strategies were employed to obtain egg-derived products in form of sticks with a reduced cholesterol content (use of β-cyclodextrins, extraction of egg-yolk granules, bioconversion of cholesterol by cholesterol oxidase, and use of chitosan as a chelating agent). The developed products were analyzed and compared to conventional egg-de...

Eggs are sources of protein, fats and micronutrients that play an important role in basic nutrition. However, eggs are traditionally associated with adverse factors in human health, mainly due to their cholesterol content. Nowadays, however, it is known that the response of cholesterol in human serum levels to dietary cholesterol consumption depend...

This study was carried out to determine the effects of manufacturer pre-frying in olive and sunflower oil, as well as domestic cooking methods (deep-frying in olive and sunflower oil and baking) on the proximate compositions and fatty acid profiles of tuna pasties and ham nuggets. The pre-frying processes reduced moisture and carbohydrates and incr...