Cholesterol transformations during heat treatment

Food Chemistry

Volumn 171, Issue , 2015, Pages 233-240

  Derewiaka, D ^a   Molinska E ^b  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^b INSTITUTE OF BIOCHEMISTRY AND BIOPHYSICS   (Poland)

Author keywords

Cholestadienes; Cholesterol degradation; Fragmented cholesterol molecules; Oxysterols; Polymers; Volatile compounds

Indexed keywords

CHOLESTADIENES; CHOLESTEROL MOLECULES; OXYSTEROLS; VOLATILE COMPOUNDS;

POLYMERS;

CHOLESTANE DERIVATIVE; CHOLESTEROL; OLIGOMER; POLYMER; TETRAMER; VOLATILE AGENT; OXYGEN; STEROL;

ARTICLE; DEGRADATION; FOOD PROCESSING; HEAT TREATMENT; OXIDATION; POLYMERIZATION; TEMPERATURE; CHEMISTRY; FOOD ANALYSIS; HEAT; OXIDATION REDUCTION REACTION; PROCEDURES;

CHOLESTEROL; FOOD ANALYSIS; HOT TEMPERATURE; OXIDATION-REDUCTION; OXYGEN; POLYMERS; STEROLS; TEMPERATURE;

EID: 84907200762     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.08.117     Document Type: Article

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