High temperature and heating effect on the oxidative stability of dietary cholesterol in different real food systems arising from eggs
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
http://link.springer.com/article/10.1007/s00217-019-03266-4/fulltext.html
Reference22 articles.
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3. Saldana T, Frankland Sawaya ACH, Nogueira Eberlin M, Bragagnolo N (2006) HPLC separation and determination of 12 cholesterol oxidation products in fish: comparative study of RI, UV, and APCI-MS detectors. J Agric Food Chem 54:4107–4113. https://doi.org/10.1021/jf0532009
4. Iuliano L, Micheletta F, Natoli S, Ginanni Corradini S, Iappelli M, Elisei W, Giovannelli L, Violi F, Diczfalusy U (2003) Measurement of oxysterols and a-tocopherol in plasma and tissue samples as indices of oxidant stress status. Anal Biochem 312:2017–2223. https://doi.org/10.1016/S0003-2697(02)00467-0
5. Mol MJTM, de Rijke YB, Demacker PNM, Stalenhoef (1997) A. F. H. Plasma levels of lipid and cholesterol oxidation products and cytokines in diabetes mellitus and cigarette smoking: effects of vitamin E treatment. Atherosclerosis 129:169–176
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