Determination of free cholesterol oxide products in food samples by gas chromatography and accelerated solvent extraction: influence of electron-beam irradiation on cholesterol oxide formation
Author:
Affiliation:
1. Department of Chemistry, Faculty of Science; Nariño University; Colombia
2. Department of Analytical Chemistry, Faculty of Chemistry; Complutense University of Madrid; 28040 Madrid Spain
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7625/fullpdf
Reference39 articles.
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2. Oxysterols: Their occurrence and biological effects;Böesinger;Int Dairy J,1993
3. HPLC separation and determination of 12 cholesterol oxidation products in fish: comparative study of RI, UV, and APCI-MS detectors;Saldanha;J Agric Food Chem,2006
4. Effect of electron-beam irradiation on cholesterol oxide formation in different ready-to-eat foods;Lozada-Castro;Innov Food Sci Emerg Technol,2011
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