7-Ketocholesterol and 7-hydroxycholesterol in pork meat and its gravy thermally treated without additives and in the presence of onion and garlic

Meat Science

Volumn 86, Issue 4, 2010, Pages 976-984

  Janoszka, Beata ^a  

^a MEDICAL UNIVERSITY OF SILESIA   (Poland)

Author keywords

7 Hydroxycholesterol; 7 Ketocholesterol; Cholesterol oxidation products; Garlic; Meat analysis; Onion

Indexed keywords

7-HYDROXYCHOLESTEROL; 7-KETOCHOLESTEROL; CHOLESTEROL OXIDATION PRODUCTS; GARLIC; MEAT ANALYSIS; ONION;

CHOLESTEROL; CONCENTRATION (PROCESS); OXIDATION;

MEATS;

7 OXOCHOLESTEROL; 7-KETOCHOLESTEROL; ANTIOXIDANT; CHOLESTEROL DERIVATIVE; FOOD ADDITIVE; PLANT MEDICINAL PRODUCT;

ANIMAL; ARTICLE; FOOD HANDLING; GARLIC; HEAT; MEAT; METHODOLOGY; ONION; OXIDATION REDUCTION REACTION; SWINE; THIN LAYER CHROMATOGRAPHY;

ANIMALS; ANTIOXIDANTS; CHROMATOGRAPHY, THIN LAYER; FOOD ADDITIVES; FOOD HANDLING; GARLIC; HOT TEMPERATURE; HYDROXYCHOLESTEROLS; KETOCHOLESTEROLS; MEAT; MEAT PRODUCTS; ONIONS; OXIDATION-REDUCTION; PLANT PREPARATIONS; SWINE;

ALLIUM CEPA; ALLIUM SATIVUM;

EID: 77956893696     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.08.003     Document Type: Article

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