Cholesterol Oxides in Commercial Dry Egg Products: Isolation and Identification-Reference-Cited by-同舟云学术

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Cholesterol Oxides in Commercial Dry Egg Products: Isolation and Identification

Published:1984-09 Issue:5 Volume:49 Page:1245-1248
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

TSAI LEE-SHIN,HUDSON CAROL A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb14963.x/fullpdf

Reference31 articles.

1. D.H. Bergquist, W.J. Stadelman, and O.J. Cotterill, 1973 . "Egg Science and Technology ," (, p.190 . Avi Publishing Co., Westport, CT.

2. Etiologic Related Studies of Ultraviolet Light-Mediated Carcinogenesis

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1. Cholesterol and Lipid Peroxides in Animal Products and Health Implications - A Review;Annals of Animal Science;2012-11-01

2. Comparison of the Determination of Eight Cholesterol Oxides in Dry–Cured Shoulder by GC–FID, GC–MS, and GC Tandem Mass Spectrometry;Food Analytical Methods;2011-01-05

3. A direct temperature-resolved tandem mass spectrometry study of cholesterol oxidation products in light-aged egg tempera paints with examples from works of art;International Journal of Mass Spectrometry;2009-07

4. Increase of Cholesterol Oxidation and Decrease of PUFA as a Result of Thermal Processing and Storage in Eggs Enriched with n-3 Fatty Acids;Journal of Agricultural and Food Chemistry;2009-05-13

5. Effect of Storage on Cholesterol Oxide Formation and Fatty Acid Alterations in Egg Powder;Journal of Agricultural and Food Chemistry;2007-03-10

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