Influence of storage conditions on cholesterol oxidation in dried egg pasta

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 6, 2010, Pages 3586-3590

  Verardo, Vito ^a   Pasini, Federica ^a   Iafelice, Giovanna ^b   Messia, Maria Cristina ^b   Marconi, Emanuele ^b   Caboni, Maria Fiorenza ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF MOLISE   (Italy)

Author keywords

Cholesterol oxides (COPs); Egg pasta; Peroxide value (PV); Photosensitized oxidation; Shelf life; Spaghetti

Indexed keywords

CHOLESTEROL;

ANIMAL; ARTICLE; BREEDING; CARBOHYDRATE DIET; CHEMISTRY; CHICKEN; EGG; EVALUATION; FEMALE; FOOD HANDLING; MALE; METHODOLOGY; OXIDATION REDUCTION REACTION;

ANIMALS; BREEDING; CHICKENS; CHOLESTEROL; DIETARY CARBOHYDRATES; EGGS; FEMALE; FOOD HANDLING; MALE; OXIDATION-REDUCTION;

EID: 77949814759     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf904143p     Document Type: Article

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