Improvement of physicochemical properties of reduced‐cholesterol butter by the addition of β‐sitosteryl oleate-Reference-Cited by-同舟云学术

Improvement of physicochemical properties of reduced‐cholesterol butter by the addition of β‐sitosteryl oleate

Published:2021-01-14 Issue:2 Volume:86 Page:404-410
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Nguyen Anh Thi Lan¹,Boakye Prince G.¹²^ORCID,Besong Samuel S.¹,Tomasula Peggy M.³^ORCID,Alamu‐Lumor Enyam S.¹

Affiliation:

1. Department of Human Ecology, College of Agriculture and Related Sciences Delaware State University 1200 N. Dupont Highway Dover DE 19901 U.S.A.

2. Department of Food Science and Nutrition, College of Food, Agricultural and Natural Resource Sciences University of Minnesota 1334 Eckles Avenue St. Paul MN 55108 U.S.A.

3. Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service USDA 600 E. Mermaid Lane Wyndmoor PA 19038 U.S.A.

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15573

Reference26 articles.

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4. Effects of sitosterol on serum lipids of hyper‐cholesterolemic subjects;Duncan C. H.;Journal of Clinical Investigation,1956

5. Simultaneous Analysis of Tocopherols, Cholesterol, and Phytosterols Using Gas Chromatography

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