Effects of coenzyme Q10, α-tocopherol and ascorbic acid on oxidation of cholesterol in chicken liver pâté

LWT

Volumn 44, Issue 4, 2011, Pages 1052-1058

  Polak, T ^a   Zlender B ^a   Lusnic M ^a   Gasperlin L ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

Cholesterol oxidation products; Meat product; Thermal treatment

Indexed keywords

ANIMALS; ANTIOXIDANTS; CHOLESTEROL; COENZYMES; COLOR; HEAT TREATMENT; OXIDATION; PASTEURIZATION; TEXTURES;

CHOLESTEROL OXIDATION PRODUCTS; LIMIT OF DETECTION; MEAT PRODUCTS; OXIDATIVE DAMAGE; PASTEURISATION; RADICAL SCAVENGERS; SENSORIAL QUALITIES; SENSORY PROPERTIES;

ASCORBIC ACID;

EID: 78751701849     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.10.010     Document Type: Article

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