Cholesterol oxidation in feta cheese produced from high-temperature bleached and from non-bleached butteroil from bovine milk

Journal of Dairy Research

Volumn 63, Issue 4, 1996, Pages 615-621

  Nielsen, Jacob H ^a   Olsen, Carl Erik ^a   Lyndon, Jeff ^a   Sørensen, John ^b   Skibsted, Leif H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b Arla Foods   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000594899     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/s0022029900032155     Document Type: Article

References (11)

1. JACOBSON, M. S. 1987 Cholesterol oxides in Indian ghee. Possible cause of unexplained high risk of atherosclerosis in Indian immigrant populations. Lancet ii 656-658
2. JØRGENSEN, K. & SKIBSTED, L. H. 1990 Light sensitivity of carotenoids used as food colours. Quantum-yields dependence of wavelength and oxygen pressure for direct and sensitized photodegradation of solnbilized lntein and β-carotene. Zeitschrift für Lebensrnittel-Untersuchung und -Forschung 190 306-313
3. KUMAR, X. & SINGHAL, O. P. 1992 Effect of processing conditions on the oxidation of cholesterol in ghee. Journal of the Science of Food and Agriculture 58 267-273
4. NIELSEN, J. H., OLSEN, C. E., DUEDAHL, C. & SKIBSTED, L. H. 1995 Isolation and quantification of cholesterol oxides in dairy products by selected ion monitoring mass spectrometry. Journal of Dairy Research. 62 101-113
5. NIELSEN, J. H., OLSEN, C. E., JENSEN, C. & SKIBSTED, L. H. 1996 Cholesterol oxidation in butter and dairy spread during storage. Journal of Dairy Research 63 159-167
6. NOUROOZ-ZADEH, J. & APPELQVIST, L.-Å. 1988 Cholesterol oxides in Swedish foods and food ingredients: butter and cheese. Journal of the American Oil Chemists' Society 65 1635-1641
7. PALOZZA, P. & KRINSKY, N. I. 1992 Antioxidant effects of carotenoids in vivo and in vitro: an overview. Methods in Enzymology 213 403-420
8. PENG, S.-K. & MORIN, R. J. 1991 Biological Effects of Cholesterol Oxides. Boca Raton, FL: CRC Press
9. PIE, J. E., SPAHIS, K. & SEILLAN, C. 1990 Evaluation of oxidative degradation of cholesterol in food and food ingredients: identification and quantification of cholesterol oxides. Journal of Agricultural and Food Chemistry 38 973-979
10. SANDER, B. D., SMITH, D. E. & ADDIS, P. B. 1988 Effects of processing stage and storage conditions on cholesterol oxidation products in butter and Cheddar cheese. Journal of Dairy Science 71 3173-3178
11. SMITH, L. L., KULIG, M. J. & TENG, J. I. 1973 Sterol metabolism. XXVI. Pyrolysis of some sterol allylic alcohols and hydroperoxides. Steroids 22 627-635