Sterols heating: Degradation and formation of their ring-structure polar oxidation products

Food Chemistry

Volumn 135, Issue 2, 2012, Pages 706-712

  Barriuso, Blanca ^a   Otaegui Arrazola, Ane ^a   Menéndez Carreño, María ^a,b   Astiasarán, Iciar ^a   Ansorena, Diana ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

^b UTRECHT UNIVERSITY   (Netherlands)

Author keywords

Cholesterol; Degradation; Heating stability; Kinetic model; Plant sterols

Indexed keywords

CAMPESTEROL; CURVE-FIT; DEGRADATION PATTERNS; DEGRADATION RATE; FORMATION RATES; HEATING CONDITIONS; HEATING TREATMENTS; KINETIC MODELS; LOGARITHMIC MODELS; OXIDATION PRODUCTS; PLANT STEROLS; STEROL OXIDATION; TOXIC EFFECT;

ALCOHOLS; CHOLESTEROL; HEATING; LIPIDS; OXIDATION;

DEGRADATION;

CAMPESTEROL; CHOLESTEROL; SITOSTEROL; STIGMASTEROL;

ARTICLE; HEATING; LIPID DEGRADATION; MASS FRAGMENTOGRAPHY; OXIDATION; PROTEIN ANALYSIS; PROTEIN STRUCTURE;

CHOLESTEROL; HOT TEMPERATURE; MOLECULAR STRUCTURE; OXIDATION-REDUCTION; PHYTOSTEROLS;

EID: 84863919793     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.05.027     Document Type: Article

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