Lipids and phytosterol oxidation products in commercial potato crisps commonly consumed in Sweden

European Food Research and Technology

Volumn 227, Issue 3, 2008, Pages 745-755

  Tabee, Elham ^a,b   Jägerstad, Margaretha ^a   Dutta, Paresh C ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b MINISTRY OF HEALTH AND MEDICAL EDUCATION   (Iran)

Author keywords

Fatty acids; Phytosterol oxidation products; Phytosterols; POPs; Potato crisps; Sterols; Tocopherols; Tocotrienols

Indexed keywords

ALCOHOLS; FATTY ACIDS; FOOD PRODUCTS; OXIDATION; VEGETABLE OILS;

PHYTOSTEROL OXIDATION PRODUCTS (POPS); PHYTOSTEROLS; POTATO CRISPS; TOCOPHEROLS; TOCOTRIENOLS;

LIPIDS;

SOLANUM TUBEROSUM;

EID: 46549084070     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0783-9     Document Type: Article

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