Butter cholesterol removal using different complexation methods with beta-cyclodextrin, and the contribution of photoacoustic spectroscopy to the evaluation of the complex-Reference-Cited by-同舟云学术

Butter cholesterol removal using different complexation methods with beta-cyclodextrin, and the contribution of photoacoustic spectroscopy to the evaluation of the complex

Published:2010-05 Issue:4 Volume:43 Page:1104-1110
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Dias H.M.A.M.,Berbicz F.,Pedrochi F.,Baesso M.L.,Matioli G.

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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2. AIB (American Institute of Baking). (2009). AIB standard procedure white pan bread firmness measurement. . (accessed April 2009).

3. Use of β-cyclodextrin to decrease the level of cholesterol in milk fat;Alonso;Journal of Dairy Science,2009

4. Distribution of cholesterol in milk fraction;Arul;Journal of Dairy Research,1988

5. Comparison of cholesterol-reduced Camembert cheese using cross-linked β-cyclodextrin to regular Camembert cheese during storage;Bae;Milchwissenschaft,2008

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