Inhibition of cholesterol oxidation in marinated foods as affected by antioxidants during heating

Food Chemistry

Volumn 108, Issue 1, 2008, Pages 234-244

  Lee, H W ^a   Chien, J T ^a   Chen, B H ^a  

^a FU JEN CATHOLIC UNIVERSITY   (Taiwan)

Author keywords

Antioxidants; Cholesterol oxidation products (COPs); GC MS; Marinated foods

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; ASCORBIC ACID; BUTYLATED HYDROXYANISOLE; CHOLESTEROL; TROLOX C;

ARTICLE; CHOLESTEROL OXIDATION; EGG; FOOD; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MARINATED FOOD; MASS FRAGMENTOGRAPHY; OXIDATION; PORK;

EID: 37549032162     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.10.072     Document Type: Article

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