Identification of Acyl Chain Oxidation Products upon Thermal Treatment of a Mixture of Phytosteryl/-stanyl Linoleates-Reference-Cited by-同舟云学术

Identification of Acyl Chain Oxidation Products upon Thermal Treatment of a Mixture of Phytosteryl/-stanyl Linoleates

Published:2016-11-29 Issue:48 Volume:64 Page:9214-9223
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wocheslander Stefan¹,Eisenreich Wolfgang²,Scholz Birgit¹,Lander Vera³,Engel Karl-Heinz¹

Affiliation:

1. Lehrstuhl für Allgemeine Lebensmitteltechnologie, Technische Universität München, Maximus-von-Imhof-Forum 2, D-85354 Freising, Germany

2. Lehrstuhl für Biochemie, Technische Universität München, Lichtenbergstrasse 4, D-85748 Garching, Germany

3. Bayerisches Landesamt für Gesundheit und Lebensmittelsicherheit, Veterinärstrasse 2, D-85764 Oberschleissheim, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b04326

Reference40 articles.

1. Continuous Dose-Response Relationship of the LDL-Cholesterol–Lowering Effect of Phytosterol Intake

2. Plant sterols/stanols as cholesterol lowering agents: a meta-analysis of randomized controlled trials

3. Phytosterols, phytostanols, and their conjugates in foods: structural diversity, quantitative analysis, and health-promoting uses

4. SCF (Scientific Committee on Food). Opinionof the scientificcommitee on food on a request for the safety assessment of the useof phytosterol esters in yellow fat spreads; http://ec.europa.eu/food/fs/sc/scf/out56_en.pdf(accessed Sept 14, 2016) .

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