Thermo-oxidation of cholesterol: Effect of the unsaturation degree of the lipid matrix

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 2757-2764

  Ansorena, Diana ^a   Barriuso, Blanca ^a   Cardenia, Vladimiro ^b   Astiasarán, Iciar ^a   Lercker, Giovanni ^c   Rodriguez Estrada, Maria Teresa ^c  

^a UNIVERSITY OF NAVARRA   (Spain)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Cholesterol; Peroxides; Thermoxidation; Triacylglycerols; Unsaturation degree

Indexed keywords

GLYCEROL; PEROXIDES; THERMOOXIDATION;

CHOLESTEROL OXIDATION PRODUCTS; FIRST-ORDER KINETIC MODELS; HEATING TREATMENTS; MAXIMUM CONCENTRATIONS; OXIDATION PARAMETERS; THERMOXIDATION; TRIACYLGLYCEROLS; UNSATURATION DEGREE;

CHOLESTEROL;

7 OXOCHOLESTEROL; CHOLESTEROL; CORN OIL; FATTY ACID ESTER; LARD; MONOUNSATURATED FATTY ACID; OLIVE OIL; TRIACYLGLYCEROL; TRILINOLEIN; TRILINOLENIN; TRIOLEIN; TRISTEARIN; UNCLASSIFIED DRUG; UNSATURATED FATTY ACID;

ARTICLE; CHOLESTEROL METABOLISM; HEATING; KINETICS; LIPID OXIDATION; OXIDATION; PHOTOOXIDATION; POLYMERIZATION;

EID: 84879199470     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.04.129     Document Type: Article

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