Assessment of methodology for the enzymatic assay of cholesterol in egg noodles

Food Chemistry

Volumn 79, Issue 2, 2002, Pages 267-270

  Nogueira, G C ^a   Bragagnolo, N ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Cholesterol; Correlation factor; Egg noodle; Enzymatic method; HPLC

Indexed keywords

CATALASE; CHOLESTEROL; CHOLESTEROL OXIDASE; TRIACYLGLYCEROL LIPASE;

ACCURACY; ARTICLE; COST; EGG; ENZYME CHEMISTRY; FOOD ANALYSIS; FOOD COMPOSITION; FOOD QUALITY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INTERMETHOD COMPARISON; PASTA; TECHNIQUE;

EID: 0036837802     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00202-9     Document Type: Article

References (14)

1. A simplified method for the estimation of total cholesterol in serum and demonstration of its specificity
2. Assessment of methodologies for colorimetric cholesterol assay of meats
3. Avaliaçao do teor de colesterol coma parâmetro de controle de qualidade para massas cam ovos
4. Évaluation de la quantité d'oeufs incorporeé dans les pâtes alimentaires aux oeufs
5. Control de los principales parámetros de pastas 'al huevo'
6. HPLC Determination of the cholesterol content of egg noodles as an indicator of egg solids
7. Comparison of four different methods for egg cholesterol determination
8. Cholesterol content of poultry meat and cheese determined by enzymic and gas-liquid chromatography methods
9. Cholesterol in eggs from different species of poultry determined by capillary GLC
10. Utilizaçao de um método enzimático para determinaçao de colesterol em ovo em pó
11. A new color reaction for the quantitation of serum cholesterol
12. Enzymatic determination of cholesterol in egg yolk
13. The colorimetric determination of cholesterol
14. A new method for the determination of serum cholesterol