The effect of heat treatment on the cholesterol oxides, cholesterol, total lipid and fatty acid contents of processed meat products

Food Chemistry

Volumn 95, Issue 4, 2006, Pages 611-619

  Baggio, Sueli Regina ^a   Bragagnolo, Neura ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Cholesterol; Cholesterol oxides; Effect of heat; Fatty acid; Processed meat products

Indexed keywords

CHOLESTEROL; CHOLESTEROL 5ALPHA,6ALPHA OXIDE; FATTY ACID; LIPID; OXIDE; UNCLASSIFIED DRUG;

ARTICLE; FATTY ACID ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; HEATING; MEAT; MEAT INDUSTRY;

EID: 26444434760     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.01.037     Document Type: Article

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