Effect of water cooking on free phytosterol levels in beans and vegetables

Food Chemistry

Volumn 107, Issue 4, 2008, Pages 1379-1386

  Kaloustian, Jacques ^a,b   Alhanout, Kamel ^a   Amiot Carlin, Marie Jo ^b   Lairon, Denis ^b   Portugal, Henri ^a,b   Nicolay, Alain ^a,b  

^a AIX MARSEILLE UNIVERSITY   (France)

^b INSERM   (France)

Author keywords

Cardiovascular diseases; Cooking; Free phytosterol determination; GC; Plant products; Vegetables

Indexed keywords

CAMPESTEROL; CHOLESTEROL; LIPID; PHYTOSTEROL; SITOSTEROL; STIGMASTEROL; WATER;

ANALYTIC METHOD; ARTICLE; ATHEROGENESIS; ATHEROSCLEROSIS; BEAN; CABBAGE; CARDIOVASCULAR DISEASE; CARROT; CAULIFLOWER; CELERY; CONTROLLED STUDY; COOKING; DIETARY INTAKE; GAS CHROMATOGRAPHY; HYDROLYSIS; HYPERCHOLESTEROLEMIA; MASS SPECTROMETRY; NONHUMAN; ONION; PEPPER; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; REPRODUCIBILITY; VEGETABLE;

ALLIUM CEPA; BRASSICA OLERACEA VAR. BOTRYTIS; BRASSICA RAPA SUBSP. PEKINENSIS; DAUCUS CAROTA; VICIA FABA;

EID: 36549088722     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.09.061     Document Type: Article

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