Effect of Microwave Heating on Phytosterol Oxidation-Reference-Cited by-同舟云学术

Effect of Microwave Heating on Phytosterol Oxidation

Published:2015-06-02 Issue:22 Volume:63 Page:5539-5547
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Leal-Castañeda Everth Jimena¹,Inchingolo Raffaella²,Cardenia Vladimiro,Hernandez-Becerra Josafat Alberto³,Romani Santina,Rodriguez-Estrada María Teresa²,Galindo Hugo Sergio García¹

Affiliation:

1. Unidad de Investigación y Desarrollo de Alimentos, Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, Colonia Formando Hogar, Veracruz 91897, México

2. Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Viale G. Fanin 40, 40127 Bologna, Italy

3. División de Tecnología de Alimentos, Universidad Tecnológica de Tabasco, Kilómetro 14.6 Carretera Villahermosa-Teapa, Villahermosa, Tabasco 86280, México

Funder

Ricerca Fondamentale Orientata, Universit? di Bologna

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b00961

Reference46 articles.

1. Current and new insights on phytosterol oxides in plant sterol-enriched food

2. Phytosterols and cardiovascular health

3. Phytosterol plasma concentrations and coronary heart disease in the prospective Spanish EPIC cohort