Ultrasonic-assisted enzymatic degradation of cholesterol in egg yolk

Innovative Food Science and Emerging Technologies

Volumn 12, Issue 4, 2011, Pages 505-508

  Sun, Yan ^a   Yang, Hailing ^a   Zhong, Xueming ^a   Zhang, Ling ^a   Wang, Wu ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Cholesterol degradation; Cholesterol oxidase; Egg yolk; Ultrasonic assisted extraction

Indexed keywords

CHOLESTEROL LEVELS; CHOLESTEROL OXIDASE; EGG YOLKS; ENZYMATIC DEGRADATION; ENZYMATIC PROCESS; FUNCTIONAL FOODS; MARKET REQUIREMENTS; PUBLIC AWARENESS; QUALITY ATTRIBUTES; ULTRASONIC-ASSISTED EXTRACTION;

CATALYST ACTIVITY; DEGRADATION; FOOD PRODUCTS; ULTRASONICS;

CHOLESTEROL;

EID: 80054085999     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.07.012     Document Type: Article

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