Cholesterol oxidation in lard as affected by CLA during heating – A kinetic approach
Author:
Affiliation:
1. Department of Food Science, Fu Jen University, Taipei, Taiwan
2. Department of Nutrition, Fu Jen University, Taipei, Taiwan
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201000405
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1. The production of oxysterols in bile by activated human leukocytes
2. Effect of taurine on toxicity of oxidized cholesterol in rats;Yeh Y. H.;J. Food Drug Anal.,2008
3. Formation of cholesterol oxidation products (COPs) in animal products
4. Formation of Cholesterol Oxidation Products in Marinated Foods during Heating
5. Effects of Riboflavin and Fatty Acid Methyl Esters on Cholesterol Oxidation during Illumination
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