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Sterol stability in functional fruit beverages enriched with different plant sterol sources

  • Published:2012-08 Issue:1 Volume:48 Page:265-270
  • ISSN:0963-9969
  • Container-title:Food Research International
  • language:en
  • Short-container-title:Food Research International

Author:

Alemany-Costa Laia,González-Larena Marina,García-Llatas Guadalupe,Alegría Amparo,Barberá Reyes,Sánchez-Siles Luis Manuel,Lagarda María Jesús

Funder

AGL2008-02591-C02-01 (CICYT-FEDER)

Consolider Fun-C-Food

Generalitat Valenciana (Spain)

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Presence of phytosterol oxides in crude vegetables oils and their fate during refining;Bortolomeazzi;Journal of Agricultural and Food Chemistry,2003

2. Pressurized liquid extraction of lipids for the determination of oxysterols in egg-containing food;Boselli;Journal of Chromatography. A,2001

3. Phytosterols, phytostanols and their esters;Cantrill,2008

4. Quantitation of sterols and steryl esters in fortified foods and beverages by GC/FID;Clement;Journal of the American Oil Chemists' Society,2010

5. Plant sterol-fortified orange juice effectively lowers cholesterol levels in mildly hypercholesterolemic healthy individuals;Devaraj;Arteriosclerosis, Thrombosis, and Vascular Biology,2004
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