The effect of water activity on cholesterol oxidation in spray- and freeze-dried egg powders

Food Chemistry

Volumn 95, Issue 2, 2006, Pages 173-179

  Obara, A ^a   Obiedzinski M ^b   Kolczak T ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

^b Instytut Przemysłu Miesnego i Tłuszczowego Warsaw   (Poland)

Author keywords

Cholesterol oxidation; Egg powders; Oxysterols; Water activity

Indexed keywords

5,6 EPOXYCHOLESTEROL DERIVATIVE; 7 OXOCHOLESTEROL; 7ALPHA HYDROXYCHOLESTEROL; 7BETA HYDROXYCHOLESTEROL; CHOLESTEROL; CHOLESTEROL 5ALPHA,6ALPHA OXIDE; CHOLESTEROL 5BETA,6BETA OXIDE; LIPID; OXYSTEROL; PROTEIN; UNCLASSIFIED DRUG; WATER;

ARTICLE; CHEMICAL COMPOSITION; CRYOPRESERVATION; EGG; EGG YOLK; FOOD STORAGE; FREEZING; HYDROPHILICITY; HYDROPHOBICITY; MOISTURE; OXIDATION; WATER CONTENT;

EID: 25144520352     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.06.021     Document Type: Article

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