Effect of synthetic antioxidants on cholesterol stability during the thermal-induced oxidation of a polyunsaturated vegetable oil

JAOCS, Journal of the American Oil Chemists' Society

Volumn 79, Issue 4, 2002, Pages 325-328

  Valenzuela, Alfonso ^a   Sanhueza, Julio ^a   Nieto, Susana ^a  

^a UNIVERSITY OF CHILE   (Chile)

Author keywords

Cholesterol; Cholesterol oxidation products; Synthetic antioxidants; Vegetable oil oxidation

Indexed keywords

ANTIOXIDANTS; CARCINOGENS; FATTY ACIDS; FREE RADICAL REACTIONS; MUTAGENS; THERMOOXIDATION; UNSATURATED COMPOUNDS; VEGETABLE OILS;

CHOLESTEROL OXIDATION PRODUCTS; CHOLESTEROL STABILITY; POLYUNSATURATED VEGETABLE OIL; SOYBEAN OIL; SYNTHETIC ANTIOXIDANT; THERMAL-INDUCED OXIDATION;

CHOLESTEROL;

GLYCINE MAX; MUS;

EID: 0036537679     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-002-0482-x     Document Type: Article

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