Levels of phytosterol oxides in enriched and nonenriched spreads: Application of a thin-layer chromatography-gas chromatography methodology

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 20, 2005, Pages 7844-7850

  Conchillo, Ana ^a   Cercaci, Luisito ^b   Ansorena, Diana ^a   Rodriguez Estrada, Maria Teresa ^b   Lercker, Giovanni ^b   Astiasarán, Iciar ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Functional foods; Phytosterol enriched spread; Phytosterols oxidation products

Indexed keywords

CAMPESTEROL; CHOLESTEROL; DRUG DERIVATIVE; MARGARINE; OXIDE; PHYTOSTEROL; SITOSTEROL; SITOSTEROL DERIVATIVE; STIGMASTEROL;

ARTICLE; CHEMISTRY; DIET SUPPLEMENTATION; FOOD ANALYSIS; GAS CHROMATOGRAPHY; OXIDATION REDUCTION REACTION; THIN LAYER CHROMATOGRAPHY;

CHOLESTEROL; CHROMATOGRAPHY, GAS; CHROMATOGRAPHY, THIN LAYER; FOOD ANALYSIS; FOOD, FORTIFIED; MARGARINE; OXIDATION-REDUCTION; OXIDES; PHYTOSTEROLS; SITOSTEROLS; STIGMASTEROL;

EID: 27144446385     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf050539m     Document Type: Article

References (41)

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