Unsaturated lipid matrices protect plant sterols from degradation during heating treatment-Reference-Cited by-同舟云学术

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Unsaturated lipid matrices protect plant sterols from degradation during heating treatment

Published:2016-04 Issue: Volume:196 Page:451-458
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Barriuso Blanca,Astiasarán Iciar,Ansorena Diana

Funder

“Plan de Investigación Universidad de Navarra”

Ministerio de Economía y Competitividad

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Plant sterols from foods in inflammation and risk of cardiovascular disease: A real threat?;Alemany;Food and Chemical Toxicology,2014

2. Thermo-oxidation of cholesterol: Effect of the unsaturation degree of the lipid matrix;Ansorena;Food Chemistry,2013

3. 2012: No trans fatty acids in Spanish bakery products;Ansorena;Food Chemistry,2013

4. Gas chromatographic properties of common cholesterol and phytosterol oxidation products;Apprich;Journal of Chromatography A,2004

5. A comparison of the potential unfavorable effects of oxycholesterol and oxyphytosterol in mice: Different effects, on cerebral 24S-hydroxychoelsterol and serum triacylglycerols levels;Bang;Bioscience, Biotechnology, and Biochemistry,2008

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2. Research progress on classification, source, application of phytosterol esters, and their thermal oxidation stability;Grain & Oil Science and Technology;2024-03

3. Heating and storage of structured acylglycerols with succinyl-linked stigmasterol residue does not cause negative chemical or biological changes;Scientific Reports;2023-12-04

4. Thermo-oxidative stability and safety of new acylglycerols with stigmasterol residue: Effects of fatty acids saturation and position in the glycerol backbone;Food Chemistry;2023-09

5. The heating and storage of structured acylglycerols with succinyl-linked stigmasterol residue does not affect their chemical and biological negative changes;2023-08-18

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