Formation of Plant Sterol Oxidation Products in Foods during Baking and Cooking Using Margarine without and with Added Plant Sterol Esters
Author:
Affiliation:
1. Nutrition and Health, Unilever Research & Development, 3133 AT Vlaardingen, The Netherlands
2. Analytical-Chemistry Group, van’t Hoff Institute for Molecular Sciences, University of Amsterdam, 1090 GE Amsterdam, The Netherlands
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b04952
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2. Common sources and composition of phytosterols and their estimated intake by the population in the city of São Paulo, Brazil
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4. Current and new insights on phytosterol oxides in plant sterol-enriched food
5. LDL-cholesterol-lowering effect of plant sterols and stanols across different dose ranges: a meta-analysis of randomised controlled studies
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