Cholesterol oxides in swedish foods and food ingredients: Butter and cheese-Reference-Cited by-同舟云学术

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Cholesterol oxides in swedish foods and food ingredients: Butter and cheese

Published:1988-10 Issue:10 Volume:65 Page:1635-1641
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Nourooz-Zadeh Jaffar¹,Appelqvist Lars-Åke¹

Affiliation:

1. ; Department of Food Hygiene; Swedish University of Agricultural Sciences; P.O. Box 7009 Uppsala S-750 07 Sweden

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1007/BF02912568/fullpdf

Reference27 articles.

1. Cholesterol autoxidation-current status

2. Occurrence of lipid oxidation products in foods

3. Jacobson , M.S. Lancet 19 1987

4. Cytotoxicity of oxidation derivatives of cholesterol on cultured aortic smooth muscle cells and their effect on cholesterol biosynthesis

5. Connective tissue responses to oxysterols

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1. Effect of industrial processing and storage procedures on oxysterols in milk and milk products;Food & Function;2021

2. Lipidomics and Dietary Assessment of Infant Formulas Reveal High Intakes of Major Cholesterol Oxidative Product (7-ketocholesterol);2020-11-20

3. The role of cholesterol oxidation products in food toxicity;Food and Chemical Toxicology;2018-08

4. Influence of salt on lipid oxidation in meat and seafood products: A review;Food Research International;2017-04

5. 7-Ketocholesterol as marker of cholesterol oxidation in model and food systems: When and how;Biochemical and Biophysical Research Communications;2014-04

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