Thermal stability of plant sterols and formation of their oxidation products in vegetable oils and margarines upon controlled heating-Reference-Cited by-同舟云学术

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Thermal stability of plant sterols and formation of their oxidation products in vegetable oils and margarines upon controlled heating

Published:2017-10 Issue: Volume:207 Page:99-107
ISSN:0009-3084
Container-title:Chemistry and Physics of Lipids
language:en
Short-container-title:Chemistry and Physics of Lipids

Author:

Lin Yuguang,Knol Diny,Valk Iris,van Andel Vincent,Friedrichs Silvia,Lütjohann Dieter,Hrncirik Karel,Trautwein Elke A.

Publisher

Elsevier BV

Subject

Cell Biology,Organic Chemistry,Molecular Biology,Biochemistry

Reference37 articles.

1. Sterols heating: degradation and formation of their ring-structure polar oxidation products;Barriuso;Food Chem.,2012

2. Cholesterol and stigmasterol within a sunflower oil matrix: thermal degradation and oxysterols formation;Barriuso;Steroids,2015

3. Unsaturated lipid matrices protect plant sterols from degradation during heating treatment;Barriuso;Food Chem.,2016

4. Phytosterol oxidation in oil-in-water emulsions and bulk oil;Cercaci;Food Chem.,2007

5. Kinetic model for studying the effect of quercetin on cholesterol oxidation during heating;Chien;J. Agric. Food Chem.,2006

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